Development fermented foods with improved functionality
Prof. Dr. Michiel Kleerebezem
High impact publications
Research on biochemical and physicochemical properties of salvia
More international partners to invest in TI Food and Nutrition
Transfer of knowledge and top talent to the industry
Dr Jan Maat: Managing Director TI Food and Nutrition
Development fermented foods with improved functionality
Prof. Dr. Michiel Kleerebezem
High impact publications
Research on biochemical and physicochemical properties of salvia
More international partners to invest in TI Food and Nutrition
Transfer of knowledge and top talent to the industry
Dr Jan Maat: Managing Director TI Food and Nutrition
Development fermented foods with improved functionality
Prof. Dr. Michiel Kleerebezem
High impact publications
Research on biochemical and physicochemical properties of salvia
More international partners to invest in TI Food and Nutrition
Transfer of knowledge and top talent to the industry
Dr Jan Maat: Managing Director TI Food and Nutrition
Development fermented foods with improved functionality
Prof. Dr. Michiel Kleerebezem
High impact publications
Research on biochemical and physicochemical properties of salvia
More international partners to invest in TI Food and Nutrition
Transfer of knowledge and top talent to the industry
Dr Jan Maat: Managing Director TI Food and Nutrition

TI Food and Nutrition

Industrial relevance, scientific excellence TI Food and Nutrition is a public private partnership of science, industry and government conducting strategic research in food and nutrition. Our partners are key players in the global food industry: thirteen leading food and ingredient manufacturers and five respected research institutes and universities including medical centres. TI Food and Nutrition also partners in several European research programmes in the areas of food, nutrition and genomics. Annual turnover is 27 million euro. Scientific excellence, industrial relevance and quality in collaboration continue to be our primary drivers.

From scientific staff member to PhD fellow
We employ approximately 250 people, including 100 scientific staff members, 45 postdoc scientists and 55 PhD fellows. Every year approximately 125 scientific articles are published in peer-reviewed journals and over 50 PhD students work on their theses. Following their employment at TI Food and Nutrition, most of the scientists move on to careers in the food industry or in research institutes.

Interdisciplinary research
TI Food and Nutrition - formerly known as Wageningen Centre for Food Sciences (WCFS) - performs precompetitive research at the highest level. Our mission is to carry out interdisciplinary research that contributes to optimal human nutrition, food safety, sustainable food production and the increased competitive ability of the food industry. We aim to expand our position, as a leading research partnership in Europe, by making scientific breakthroughs that support innovation in the food industry that meets consumer demands for healthy, safe and affordable foods that look and taste good.
Since being formed in 1997, we have established an impressive track record of high-impact publications, patents and prestigious prizes.

Key innovation area
TI Food and Nutrition is a major player in the Dutch government’s Innovation Areas Programme. The government defined these areas as key for economic growth and investment. Together with our partner in the programme, Food and Nutrition Delta (FND), we form a cornerstone of the Innovation Programme Food and Nutrition.