“I see myself as an experienced project manager”

A new method to study the effect of ageing on mitochondrial health in skeletal muscles and a better understanding of the molecular mechanisms behind ageing. These are the outcomes of research by TiFN PhD fellow Bart Lagerwaard. On Friday March 12, 2021, he successfully defended his thesis (online of course) ‘at’ Wageningen University & Research.

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“PD-Eng’s might be a promising addition to TiFN projects”

In TiFN projects the research work is mostly carried out by PhD-candidates. Adding PD-Eng’s might be interesting since the PD-Eng-programme focusses more on the direct needs of the industry. Prof Menno Prins and Dr Leyla Ozkan (both TUe) share Read more

“Structural solutions for meat alternatives”

TiFN doctoral student Marco Santagiuliana had just defended his PhD thesis when he was offered a job at The Vegetarian Butcher: a leading, innovative, meat-alternatives company.

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“Understanding perception and behaviour of consumers around the world”

TiFN doctoral student Roelien van Bommel defended her thesis last September, and has been working as a Sensory Specialist at Nestlé, in Singen, Germany, since the beginning of July 2020. “My collaboration with industry partners, during my PhD, certainly helped me get this job.”

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Additional funding for projects delayed by Covid-19

Three TiFN projects were delayed for several months due to the Covid-19 measures. The industrial project partners and co-funder TKI Agri & Food have made it possible to extend the duration of the projects with an additional financial contribution.

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“Minor changes in food properties can have a major impact”

From sandwiches with cheese to French fries with mayonnaise: frequently-paired foods have received scant attention in research on eating behaviour and sensory science. A missed opportunity, according to TiFN PhD fellow Arianne van Eck, who found that relatively small changes in either carrier or condiment properties can have a major impact on eating rate and sensory perception. On Friday June 19, 2020, she graduated cum laude from Wageningen University & Research.

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Editorial InTouch

The Corona pandemic has major consequences for everyone, including TiFN. Fortunately, the team is healthy and flexible and we can largely work from home. We are easily accessible by e-mail. The planned TiFN project meetings are now set up Read more

Editorial: Gaining momentum

There are a couple of weeks left before we close the books for 2018. I know everybody is busy this time of year, but I do hope you will find a few minutes to read though our InTouch newsletter.

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Dr Peter van Dael, TiFN Board “The Dutch have made working together into an art.”

5 October – Nutrition sciences and their ultimate applicability to daily life should always go hand in hand, according to Dr Peter van Dael, Senior President Nutrition Science & Advocacy at DSM Nutritional Products, who joined the TiFN board Read more