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.
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.”
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.
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 executive board of Wageningen University & Research has appointed Markus Stieger as Personal Professor in Food Oral Processing starting 01 February 2020. Since 2007 Markus is also project leader at TiFN.
How can new technology support an agricultural system operating on ecological principles? A new NWO project, Synergia, will develop answers to this question in collaboration with a broad consortium of businesses and knowledge institutions.
Excellent project management improves results; TiFN invests constantly in the professional development of personnel. Recently, Aafke van der Boom completed an extensive training course and now provides support to project leaders.
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.”
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.
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