Martijn Bernard Katan (born 1946) is a Dutch nutritionist, an emeritus professor at the Vrije Universiteit Amsterdam and author of two popular science books on nutrition.
Martijn Bernard Katan (born 1946) is a Dutch nutritionist, an emeritus professor at the Vrije Universiteit Amsterdam and author of two popular science books on nutrition.
Katan was born in Arnhem in 1946. [1] He studied chemistry and biochemistry at the University of Amsterdam. He obtained his PhD in molecular biology in 1977 under Piet Borst from the same university. [1] Katan started working at Wageningen University in 1976 where he researched "Nutrition and risk factors for cardiovascular disease".[ citation needed ] In 1998, he was appointed professor of human nutrition at the university. [1] He was also the "Nutrition Foundation Professor" at the University of Nijmegen from 1985 to 1998. Between 1998 and 2003 he was scientific director of the Nutrition and Health program of the Wageningen Centre for Food Sciences.[ citation needed ]
In 2003 Katan became a member of the Royal Netherlands Academy of Arts and Sciences. [2] In 2005 he moved from Wageningen University to the Vrije Universiteit Amsterdam where he was appointed professor of nutrition. [1] Katan is a member of the Dutch Health Council.
He took up emeritus status in 2011. [3]
In 2022, he was elected a member of the Academia Europaea. [4]
Katan's research focuses on the relationship between nutrients and their effects on the heart. Katan gained notoriety for his research on cholesterol and trans-fats. [1] He demonstrated, among other things, that boiled coffee creates a cholesterol burden that filtered coffee does not. His research on the harmful effects of trans-fatty acids has encouraged the food industry to minimize the use of trans-fats in the food supply. [5]
 | This section of a biography of a living person does not include any references or sources .(October 2020) |
What is Healthy?: Myths and Facts About Nutrition (2008). Uitgeverij Bert Bakker. ISBN 978-90-351-3133-0 (Edition 1) & ISBN 978-90-351-3351-8 (Edition 2)Voedingsmythes. Over valse hoop en nodeloze vrees. (2016). Uitgeverij Bert Bakker.
In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.
The Vrije Universiteit Amsterdam is a public research university in Amsterdam, Netherlands, being founded in 1880. The VU Amsterdam is one of two large, publicly funded research universities in the city, the other being the University of Amsterdam (UvA). The literal translation of the Dutch name Vrije Universiteit is "Free University". "Free" refers to independence of the university from both the State and the Dutch Reformed Church. Both within and outside the university, the institution is commonly referred to as "the VU". Although founded as a private institution, the VU has received government funding on a parity basis with public universities since 1970. The university is located on a compact urban campus in the southern Buitenveldert neighbourhood of Amsterdam and adjacent to the modern Zuidas business district.
Robertus Henricus "Robbert" Dijkgraaf, is a Dutch theoretical physicist, mathematician and string theorist, and the Minister of Education, Culture and Science in the Netherlands from 2022 until 2024. From July 2012 until his inauguration as a minister, he had been the director and Leon Levy professor at the Institute for Advanced Study in Princeton, New Jersey, and a tenured professor at the University of Amsterdam.
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Cooking oil is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips.
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Jacobus Willem (Jaco) de Bakker was a Dutch theoretical computer scientist and professor at the Vrije Universiteit Amsterdam.
Richard Hubertus Lauwaars is a Dutch jurist. He was a professor of law of European organizations at Vrije Universiteit Amsterdam from 1972 and 1979. He subsequently was professor of law of international organizations at the University of Amsterdam from 1980 to 1994. Lauwaars then was member of the Council of State between 1994 and 2008, serving the last three years in extraordinary service.
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