The new NWO project MOCIA focusses on the prevention of cognitive decline in the elderly. Project leader Esther Aarts (Radboud University): “TiFN has developed the perfect method to manage large multidisciplinary projects effectively and looks after the interests of all project partners.”

Redesigning food production for minimal waste and footprint is the goal of Mild processing and optimal use of biomass. The programme is identifying how best to valorise existing biomass, long term, through enzyme technology, fermentation and other mild-processing approaches.

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On 8 January, Elly Mertens successfully defended her thesis Towards healthy and environmentally sustainable diets for European consumers at Wageningen University. Her thesis is a product of the ‘SHARP-Basic’: SHARP stands for Sustainable, Healthy, Affordable, Reliable and Preferable diets.

Combining different textures in one food product enhances palatability. This is the conclusion from research by TiFN scientist, and Italian chef, Dr Marco Santagiuliana, who successfully defended his thesis at Wageningen University, December 16th 2019.

Preventing cognitive decline, and high-tech solutions for eco-based farming are the themes of two cross-over research projects funded by the Netherlands Scientific Organisation (NWO). TiFN is a partner, contributing its renowned experience in public-private collaborations.

Consumer beliefs about sustainable packaging differ significantly from reality. Dr Nigel Steenis suggests manufacturers think extremely carefully about consumer perception before market launch. Steenis successfully defended his PhD thesis, at Wageningen University & Research, November 5th 2019.