Top Institute
Food and Nutrition
In the face of today’s challenge to make the healthy choice the easy choice, it is vital for the food industry and research organisations to pool knowledge and resources for multidisciplinary research. Top Institute (TI) Food and Nutrition is a unique public/private partnership that generates scientific breakthroughs in food and nutrition. This results in the development of innovative products and technologies that respond to consumer demands for safe, tasty and healthy foods.
In TI Food and Nutrition the research is organized in three main programmes; ’Nutrition and Health’, ’Sensory and Structure’ and ‘Bioingredients and Functionality’. The programme projects are guided by industry and resarch partners jointly. All research is carried out in the laboratories of the research organizations by multidisciplinary project teams.
Top Institute Food and Nutrition
Nieuwe Kanaal 9a
6709 PA Wageningen
The Netherlands
T + 31 317 485 383
F + 31 317 413 437
E info@tifn.nl
Dissertation Stijn Soenen: Efficacy of macronutrients on targeting obesity and beyond. TIFN publication no. 75 (2010)
This publication describes his work as a Ph.D. student with the Faculty of Health, Medicine and Life Sciences of Maastricht University within the TIFN Programme Nutrition and Health, which has been completed under the supervision of Prof. dr. M.S. Westerterp-Plantenga.more »
Farewell symposium Rob Hamer
Was held in Wageningen on 11 December. Invited speaker Prof. Peter Lillford from the University of York (UK) reflected on success and failure in innovation while Dr Niek Snoeij from TNO provided some observations at the interface of fundamental and applied research on food. TIFN senior scientists, Dr Harmen de Jongh and Dr Ton van Vliet showed that synergy between chemistry and physics in food sensory and structure research is essential for breakthrough innovations. more »
Dissertation Margriet Veldhorst: Dietary proteins and energy balance. TIFN publication no. 74 (2009
This publication describes her work as a PhD student at the Faculty of Health, Medicine and Life Sciences of Maastricht University, within the TIFN Programme Nutrition and Health, which has been completed under the supervision of Prof. dr. M.S. Westerterp-Plantenga and Prof. dr. K.R. Westerterpmore »
Dissertation Anneke van Vught: Dietary protein in the regulation of the somatotropic axis. TIFN publication no. 73 (2009
This publication describes her work as a PhD student at the Faculty of Health, Medicine and Life Sciences of Maastricht University, within the TIFN Programme Nutrition and Health, which has been completed under the supervision of Prof. Dr. M.W. Westerterp-Plantenga, Prof. Dr. R.J.M. Brummer and Dr. A. Nieuwenhuizenmore »
Dissertation: "Functional Characterization of Angptl4 Protein" by Laeticia Lichtenstein, TI Food and Nutrition publication no. 72 (2009
This publication describes her work as a Ph.D. student at the Division of Human Nutrition of Wageningen University, within the TIFN Programme Nutrition and Health and the TIFN project Nutrigenomics, which has been completed under the supervision of Prof. Dr. M Müller and Dr S. Kersten. The public defence of this work is scheduled for 2 November 2009 at 16.00 hrs, at the Aula of Wageningen University, Generaal Foulkesweg 1 in Wageningenmore »
Thesis Sander Sieuwerts "Analysis of Molecular Interactions between Yoghurt Bacteria by an Integrated Genomics Approach Food and Nutrition publication no. 71 (2009)
This publications describes the work of Sander Sieuwerts with the Microbiology department of Wageningen University, within the TIFN Programme Bioingredients and Functionality, which has been completed under the supervision of Prof. Dr. W. M. de Vos and Dr. J.E.T. van Hylckama Vlieg. The public defence of this work is scheduled for 27 October 2009, 13.30 p.m., at the Aula of Wageningen University, Generaal Foulkesweg 1 in Wageningen more »
Dissertation "Bacillus cereus acid stress responses” by Maarten Mols; TI Food and Nutrition publication no. 70 (2009
This publication describes his work as a Ph.D. student with the Laboratory of Food Microbiology of Wageningen University, within the TIFN Programme Bioingredients and Functionality, which has been completed under the supervision of Prof. Dr. Tjakko Abee, Prof. Dr. Ir. Marcel H. Zwietering and Dr. Roy Moezelaar. The public defence of this work is scheduled for 4 November 2009 at 4 p.m., in the Aula of Wageningen University, Generaal Foulkesweg 1 in Wageningen.more »
Dissertation: Comparative functional genomics of amino acid metabolism of lactic acid bacteria, Marieke Pastink. TI Food and Nutrition Publication no. 64 (2009)
This publication describes her work as a Ph.D. student with the Microbiology department of the Wageningen University within the TIFN program Bioingredients and Functionality, which has been completed under the supervision of Prof. dr. W.M. de Vos, and Prof. dr. J. Hugenholtz. The public defence of this work is scheduled for 16 October 2009, 4:00 p.m., at the Aula of Wageningen University, Generaal Foulkesweg 1, Wageningen.more »
Press Release: Substantial salt reduction in food products now feasible without loss of taste
Scientists at Top Institute Food and Nutrition (TIFN) announce new technology that enables up to 25% salt reduction in food products without loss of taste and without sodium substitutes, or taste or aroma additives. This new technology is an enormous breakthrough in the quest to reduce sodium intake in the general population. “We believe our findings represent a significant breakthrough in the battle to reduce salt intake in the general population,” says Prof. Rob Hamer, Scientific Director. “It is not an easy task for the food industry to reduce salt, because there is no real alternative for salt as a tastant. This new technology will enable the food industry to lower the salt content of many productsmore »