“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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Project leader Markus Stieger appointed as Personal Professor in Food Oral Processing

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.

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Ecology-based farming technologies

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.

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“Practical tools acquired for project management”

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.

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“Looking after the interests of all partners”

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.”

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Healthy and sustainable diets for European consumers

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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Combining food textures can boost palatability

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.

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TiFN partnering in cross-over projects

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.

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Think before you pack

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.

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