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.
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
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.
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
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