The Foundation Nutrition in Transition unites nutrition scientists, medical doctors, ethicists, philosophers and sociologists of science.

We facilitate the discussion of the future of nutrition science: how to improve its capability and credibility.


  Read about the Workshop at FENS2019

Download our latest article on improving standards in the science of nutrition:

Calder Feskens et al 2020 Towards Improved Standards (PDF)

Read our analysis of the crisis in the nutrition sciences:

Penders Wolters et al 2017 Capable and Credible (PDF)

Supported by NAV, the Netherlands Nutrition Science Academy

Inspired by Science in Transition (“Science is in need of fundamental reform.”)


Starting point

What is relevant nutrition science? Consumers experience confusion about what healthy nutrition is. Researchers do not always agree.


To update topics and methods of nutrition science by means of debate.
What is health? What is nutrition? What is evidence?


Publishing editorials, organising invitational workshops (2016), contributing to national and international conferences (2017).

How can nutrition science respond to the increasing importance of health and well-being?

How can she continue to contribute to societal questions?

Which new concepts, evidence and partnerships are needed?

Members Nutrition in Transition

  • prof. em. Fred Brouns, PhD, nutrition scientist, Maastricht University
  • prof. Edith Feskens, PhD, nutrition scientist, Wageningen University and Research Center
  • prof. Hinke Haisma, PhD, health geographer, University of Groningen
  • Machteld Huber, MD, PhD, Institute for Positive Health
  • prof. Aletta Kraneveld, PhD, translational pharmacologist, Utrecht University
  • Els Maeckelberghe, PhD, ethicist, University of Groningen
  • prof. Gerjan Navis, MD, PhD, University of Groningen
  • Theo Ockhuizen, PhD, nutrition scientist, Nutricom Consultancy
  • Bart Penders, PhD, sociologist of science, Maastricht University
  • prof. Jogchum Plat, PhD, nutrition scientist, Maastricht University
  • Gerda Pot, PhD, nutrition scientist, Louis Bolk Institute and King´s College London
  • Jan Sikkema, PhD, nutrition scientist, University of Groningen
  • prof. Pieter van ‘t Veer, PhD, nutrition scientist, Wageningen University and Research Center
  • prof. Marcel Verweij, PhD, philosopher of science, Wageningen University and Research Center
  • prof. Emely de Vet, PhD, behavioral scientist, Wageningen University and Research Center
  • Jan de Vries, PhD, nutrition scientist, NutritionSolutions
  • Anna Wolters, PhD, sociologist of science, NiT


Anna Wolters, Nutrition in Transition

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