Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    Algen: onze oorspronkelijke omega-3 bron
    Spruijt, J. - \ 2017
    Wageningen University & Research - 6
    algen - omega-3 vetzuren - voedseltechnologie - plantaardige oliën - algae - omega-3 fatty acids - food technology - plant oils
    Brochure over de marktkansen voor omega-3 uit algen voor PUFAChain.
    Essays on the political economy of trade and regulation: biotechnology and conservation
    Shao, Qianqian - \ 2017
    Wageningen University. Promotor(en): Justus Wesseler, co-promotor(en): Maarten Punt; Dusan Drabik. - Wageningen : Wageningen University - ISBN 9789463430500 - 200
    agricultural trade - genetically engineered foods - food biotechnology - political economy - food products - agricultural production - agricultural products - food technology - food policy - food security - agrarische handel - genetisch gemanipuleerde voedingsmiddelen - voedselbiotechnologie - politieke economie - voedselproducten - landbouwproductie - landbouwproducten - voedseltechnologie - beleid inzake voedsel - voedselzekerheid

    Economics and politics interact. Political and economic forces influence the choices of policy instruments, the distribution of economic rent, and the distribution of political power. Politicians balance the interaction of economic rents and political interests in the policy-making process. Some policies aim to correct market failures, others aim to pursue politicians’ own interests, some are a combination. I discuss two policies in this thesis, the regulation of genetically modified (GM) food crops, and forest conservation policy.

    The relationship between GM food technology and food supply is a dilemma for policymakers in many countries. Theoretical and empirical studies show that GM food technology helps increase crop yields, reduces pesticide and fertilizer use, and generates economic, environmental, and health benefits. However, many consumers are concerned about the potential risks from using the technology and treat GM and non-GM food products as different products. The differences in public attitude towards GM food technology influence GM food policy-making. Many scientists believe that the public attitude is not purely based on scientific evidence, but is influenced by different interest groups. The two major interest groups involved in the GM food policy debate can be clustered into the GM food-supporting and non-GM food-supporting groups, depending on their attitude towards the GM food technology.

    The GM food group points to the high yields, environmental benefits, and potential for sustainable agricultural production. The non-GM food group, however, emphasizes the unconfirmed potential risks of genetic modification to human health and the environment. There are two major GM food policy regimes: the EU Member States have very strict GM food regulations, whereas the US has relatively lenient GM food policy regulations with respect to cultivation and imports. A stricter GM food policy would generate high welfare costs to countries that face food security issues, and possibly reduce a country's food self-sufficiency. Also, different GM food policy regulations give rise to different national standards, differentiate agricultural trade markets, and result in trade disputes.

    Environmental policy regulates economic activity. To balance economic interests and environmental benefits, conservation policy is often needed for the protection of natural resources. Forests as a renewable resource provide both economic and environmental benefits. Forest conservation policy often requires governments to settle the trade-off between interests of the timber industry and the environmental benefit of maintaining parts of the forests. Political conflicts may exist between a profit-maximizing timber industry lobby and an environmental lobby. An industry-biased conservation policy could cause faster exploitation of this domestic resource, while a stricter protection of the resource could result in profit reduction for the timber industry, but increase environmental benefits.

    I discuss the relationships between food security and GM food policy regulations in Chapter 2. I develop a standard political economy model of GM food policy regulations and model GM food policy as the outcome of a GM-versus-non-GM food lobbying game. I find that stricter GM food policy has negative effects on three aspects of food security: availability, access, and utilization. Politically determined GM food policy has a negative effect on the food security situation if lobbying is costly. I also discuss the situation in which the policymaker weighs the GM food and non-GM food lobbies’ contributions differently, depending on whether the food security target has been reached or not. The GM food lobby becomes more efficient in the political game than the non-GM food group when the country commits itself to improving its food security. If the non-GM food lobby is large and strong, it will make high lobbying contributions for stricter GM food policy, even when the country is food-insecure.

    Chapter 3 studies the relationship between politically determined GM food policy and domestic food self-sufficiency. I first develop a theoretical model of a small-open economy and investigate the GM food policy. The government maximizes its own payoff, which is the weighted sum of social welfare and lobbying contributions. I take maize production in South Africa as an example for illustrating the politically influenced self-sufficiency rate. I find that the food self-sufficiency rate will decrease with an increase in GM food policy regulation cost. I also specify the mechanism of policy change in this small open economy case. I include changes in the lobby groups' sizes in the model, and assess the effect on food self-sufficiency. In the case of a large non-GM food group, the government payoff does not monotonically decrease when the government weighs social welfare at a low level in the political process. The GM food policy can be strict in this case. In addition, the food self-sufficiency rate can be high when a large non-GM food group is present and the government places a low weight on social welfare. Most importantly, this case demonstrates that the food self-sufficiency rate is not always a good indicator of food availability. In some cases, the food self-sufficiency rate can increase, while food availability may decrease.

    In Chapter 4, given the two different GM food policy regimes and in light of the Trans-Pacific Partnership and the Transatlantic Trade and Investment Partnership negotiations, I discuss a bilateral negotiation regarding GM food trade policies. Two countries pursue an increase in trade volume for both GM and non-GM food products. With a high GM food non-tariff barrier (NTB) on the foreign GM food imports and a relatively high non-GM food NTB in the foreign country, I find that the Nash bargaining solution lies between the two countries’ optimal unilateral stances for a successful negotiation. Simulation results show that the foreign country would not like to reduce much of its non-GM food NTB in the negotiation. The level of the non-GM food NTB only influences the absolute payoffs of the domestic and foreign governments, but not the negotiation results. The outcome of the negotiation only depends on the level of GM food NTB reduction in the domestic country.

    In Chapter 5, I discuss the effects of international trade on forest conservation and welfare in a two-country model with an industry-biased policymaker and Cournot-competing firms. I find that opening to trade increases the harvest taxes compared to the taxes under autarky. The tax increase is large enough to decrease the production levels, which increases the conservation level. In addition, the numerical simulation illustrates that the industry bias parameter monotonically decreases the output and increases the welfare gains from trade. As a result, industry-biased policymaking does not necessarily have to increase the environmental costs when opening to trade.

    Three main conclusions can be drawn from this thesis. First, strict biotechnology regulations decrease the level of global food security, especially in developing countries. Second, in the GM food trade negotiations, the country that has high trade barriers has to make concessions for a successful trade agreement. Third, second-best conservation policies can still protect the environment in an open economy. This thesis does not provide solutions to either the GM-versus-non-GM or the environmental-versus-trade debates. It does, however, offer some insights into the politically determined GM food and conservation policy-making and the impact of lobbying.

    Inauguratie Atze Jan van der Goot
    Goot, A.J. van der - \ 2016
    Wageningen UR
    sustainability - food process engineering - foods - food sciences - food technology - raw materials - meat alternates - duurzaamheid (sustainability) - levensmiddelenproceskunde - voedingsmiddelen - voedselwetenschappen - voedseltechnologie - ruwe grondstoffen - vleesvervangers
    Verduurzaming van de productie van onze dagelijkse levensmiddelen vergt een omslag in de industrieel-technologische manier van grondstofgebruik. Granen, aardappels en soja worden nu gescheiden in zo zuiver mogelijke fracties als eiwitten en oliën. Gebruik van de minder zuivere fracties leidt zowel tot minder energie- en grondstoffenverlies als tot gezondere producten. Die gedachten deelt prof.dr. Atze Jan van der Goot donderdag 10 maart in zijn inaugurele rede als persoonlijk hoogleraarschap Duurzame eiwitstructurering aan Wageningen University.
    Influence consumer behaviour for product development (LEI Wageningen UR)
    Reinders, M.J. - \ 2015
    LEI Wageningen UR
    product development - marketing - marketing policy - marketing techniques - food merchandising - food advertising - consumer attitudes - food acceptability - consumer behaviour - food technology - productontwikkeling - marketing - marketingbeleid - marketingtechnieken - reclamecampagne van voedsel - levensmiddelenreclame - houding van consumenten - voedselacceptatie - consumentengedrag - voedseltechnologie
    LEI Wageningen UR can give you insights to better understand consumer considerations and to integrate them in your product development. Please contact Machiel Reinders from LEI Wageningen UR for more information.
    Plantaardige biefstuk
    Goot, A.J. van der - \ 2015
    WageningenWorld (2015)4. - ISSN 2210-7908 - p. 4 - 4.
    voedseltechniek - voedseltechnologie - vleesvervangers - peulvruchten - plantaardige producten - productontwikkeling - food engineering - food technology - meat alternates - grain legumes - plant products - product development
    Onderzoekers van Wageningen
    University ontwikkelden op basis van
    peulvruchten een vleesvervanger met
    de bite van een echt stuk vlees.
    Microencapsulation and microspheres for food applications
    Sagis, L.M.C. - \ 2015
    London : Academic Press - ISBN 9780128003503 - 416
    voedseltechnologie - voedseltechniek - inkapseling in microcapsules - inkapselen - voedselindustrie - food technology - food engineering - microencapsulation - encapsulation - food industry
    This book provides an update on the latest developments, challenges, and opportunities in the highly expanding field of microencapsulation and microspheres for food applications, examining the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions.
    Affect and cognition in attitude formation towards familiar and unfamiliar attitude objects: the case of nanotechnology
    Giesen, R.I. van - \ 2015
    Wageningen University. Promotor(en): Hans van Trijp, co-promotor(en): Arnout Fischer. - Wageningen : Wageningen University - ISBN 9789462573390 - 187
    nanotechnologie - houding van consumenten - attitudes - besluitvorming - technologie - voedseltechnologie - kennisniveau - kenvermogen - nanotechnology - consumer attitudes - attitudes - decision making - technology - food technology - knowledge level - cognition
    Together, the chapters in this thesis show that although the default is to rely on affect, in attitude formation toward unfamiliar attitude objects, people are able to draw on cognitive inferences provided that there are enough cues available (e.g. product context, high Need for Cognition, or being more often exposed). In addition, whether people rely on affect or cognition depends on which process is the easiest. The attitude component which is decisive in the attitude formation process requires the least elaborate process. This thesis contributes to a better process understanding as both affective-cognitive and deliberative-intuitive dimensions were simultaneously studied. Finally, it is concluded that attitudes toward unfamiliar attitude objects, in this case nanotechnology applications, are still subject to change. This has implications for communication about new technologies, as it is important to address both affective and cognitive aspects.
    Zoektocht naar fermentatieprocessen voor producten met minder zout
    Smid, E.J. - \ 2015
    Wageningen UR
    voedselmicrobiologie - fermentatie - houdbaarheid (kwaliteit) - voedseltechnologie - zout - smaak - voeding en gezondheid - food microbiology - fermentation - keeping quality - food technology - salt - taste - nutrition and health
    De fermentatie van verse plantaardige of dierlijke producten geeft extra smaak aan voedsel en verlengt de houdbaarheid. Het proces vergt echter vaak veel zout en daarvan krijgt de westerling al veel te veel binnen. In zijn inaugurele rede bij de aanvaarding van het persoonlijk hoogleraarschap Levensmiddelenmicrobiologie aan Wageningen University gaat prof. Eddy Smid op zoek naar alternatieve, ‘natriumarme’ fermentatieprocessen die de gezondheid ten goede komen.
    Valse romantiek : hoogleraar Tiny van Boekel over de zegeningen van modern voedsel
    Boekel, T. van - \ 2015
    Chemie Magazine 57 (2015)5. - ISSN 1572-2996 - p. 22 - 24.
    voedselveiligheid - voeding en gezondheid - voedselindustrie - voedseladditieven - biologische voedingsmiddelen - voedseltechnologie - food safety - nutrition and health - food industry - food additives - organic foods - food technology
    Kaliumcarbonaat. Mononatriumglutamaat. Calciumdinatriumethyleendiaminetetra- acetaat. Zomaar wat additieven die de voedingsindustrie in ons eten stopt. Volgens Tiny van Boekel, hoogleraar aan de Wageningen University, is daar niks mis mee. Hij verwerpt het idee dat ons eten vroeger beter was en dat ‘natuurlijk’ voedsel gezonder is.
    Foodtopia : het voedsel van de toekomst
    Govers, F. ; Boekel, T. van; Buiter, R. - \ 2015
    Den Haag : Stichting Biowetenschappen en Maatschappij (Cahier / Bio-Wetenschappen en Maatschappij 34e jrg. (2015), 1) - ISBN 9789073196773 - 63
    voedselproductie - voeding en gezondheid - innovaties - vleesvervangers - voedseltechnologie - duurzaamheid (sustainability) - toekomst - voedselconsumptie - insecten als voedsel - vleeswaren - kunstvlees - tendensen - consumenten - food production - nutrition and health - innovations - meat alternates - food technology - sustainability - future - food consumption - insects as food - meat products - meat analogues - trends - consumers
    Van gekookte en luchtdicht verpakte producten tot sterk geconcentreerde voedingsmiddelen; in de afgelopen eeuwen hebben diverse innovaties ons voedsel veiliger, langer houdbaar en beter beschikbaar gemaakt. Maar ook al lijkt het voedsel in de westerse wereld nu overvloedig en gevarieerd voor handen, er is nog steeds behoefte aan innovaties. Als we over een halve eeuw negen miljard monden willen voeden zal onze voedselvoorziening bijvoorbeeld veel duurzamer moeten worden. Eiwitten zullen vaker in de vorm van kweekvlees, insecten of – al dan niet omgebouwde – plantaardige eiwitten worden gegeten dan in de vorm van een klassieke biefstuk. En wat wordt de rol van voeding in onze gezondheid? Gaan we onze conditie oppeppen met innovatieve ‘superfoods’ op basis van gojibessen en tarwegras, of moeten we op dat gebied vooral níet innoveren en terug naar het klassieke advies van twee ons groente en twee stuks fruit? In dit cahier worden wetenschappers van naam op het gebied van voedselinnovaties geinterviewd. Het cahier sluit aan bij de tentoonstelling Foodtopia die in 2015 te zien is in Museum Boerhaave in Leiden.
    Transitie & innovatie : inspirerende projecten Kennisbasisonderzoek VI 2011-2014
    Schoorlemmer, H.B. ; Leeuwen, M.A.E. van - \ 2014
    Wageningen : Wageningen UR - 33
    innovaties - onderzoeksprojecten - kennisoverdracht - voedseltechnologie - duurzame ontwikkeling - melkveehouderij - houding van consumenten - kennissystemen - publiek-private samenwerking - maatschappelijk verantwoord ondernemen - innovations - research projects - knowledge transfer - food technology - sustainable development - dairy farming - consumer attitudes - knowledge systems - public-private cooperation - corporate social responsibility
    Vier jaar geleden is begonnen met Kennisbasisprogramma Transitie en Innovatie. De opdracht van het Ministerie van Economische Zaken was kennis te verzamelen om meer grip te krijgen op de transitie naar een duurzamere samenleving. Wageningen UR is voortvarend aan de slag gegaan met het doorgronden van veranderingsprocessen bij betrokkenen, beleid en instituties. Ook zijn creatieve oplossingsrichtingen ontwikkeld, toegepast en gemonitord. Deze brochure laat een aantal voorbeelden zien.
    John van Duynhoven, professor Magnetic Resonance
    Duynhoven, J.P.M. van - \ 2014
    Wageningen : Wageningen UR
    voedselonderzoek - kernmagnetische resonantie - voedseltechnologie - voeding en gezondheid - food research - nuclear magnetic resonance - food technology - nutrition and health
    John van Duynhoven, Professor at the Laboratory of Biophysics, uses Nuclear Magnetic Resonance to study food on a molecular level. For instance, what happens to the sensory and health qualities of a food product when sugar, salt or fat are replaced by other ingredients?
    Structured adsorbents for isolation of functional food ingredients
    Rodriguez Illera, M. - \ 2014
    Wageningen University. Promotor(en): Remko Boom, co-promotor(en): Anja Janssen. - Wageningen : Wageningen University - ISBN 9789462571198 - 187
    functionele voedingsmiddelen - ingrediënten - adsorberende middelen - isolatie - voedseltechnologie - voedseltechniek - reststromen - actieve kool - functional foods - ingredients - adsorbents - isolation - food technology - food engineering - residual streams - activated carbon

    Separation and purification of functional ingredients from raw or waste streams are often done via processes that include a chromatographic step using a packed bed of resin particles that have affinity for the ingredients to be separated. A column packed with these particles presents numerous bottlenecks when dealing with untreated or large streams: a trade-off between mass transfer and hydraulic permeability, a high pressure drop and susceptibility to plugging and fouling. The large equipment (column diameters) and volume of resin needed for a moderate pressure drop and a high capacity, poses problems of elevated costs and complex operation. Other technologies such as radial flow chromatography and polymeric resins membranes may represent an improvement in other applications (e.g. pharma or fine chemicals), but at this point their capacity and costs do not seem to be feasible for the separation of small molecules from larger food streams.

    The aim of the research discussed in this thesis was to find the principles that determine the suitability of different structured adsorbents, such as monoliths, for the selective adsorption and recovery of high-added value food ingredients of relatively low molecular weight, such as oligosaccharides and bioactive peptides. To ensure a cost-effective process and high capacity for small molecules, we demonstrated the feasibility of using activated carbon, and compared its adsorptive and hydraulic performance in two different structures: porous particles and channeled monoliths (”honeycomb” structures). Furthermore, we assessed the feasibility and window of operation of monoliths in terms of adsorbent and column volume required, compared to packed beds.

    To demonstrate the isolation of bioactive peptides from crude mixtures with activated carbon, we used activated carbon to recover a lacto-tripeptide IPP from a commercial hydrolyzate (1.5% w/w) in chapter 2. The purity of the initial crude mixture was doubled in the isolate, to up to 35% with a recovery of IPP of about 80% in the first cycles of adsorption. This was repeated over many consecutive adsorption-desorption cycles until the activated carbon packed bed column was exhausted. This exhaustion was found to be caused not only by the occupation of irreversible sites but also by pore blockage. Finally, guidelines were given for the competitive exhaustion of the adsorbent for process optimization in order to obtain higher purity and yield.

    In chapter 3 we showed the benefits of using channeled monoliths for processing untreated streams. We compared the use of channeled monoliths with a packed bed, both made of the same type of activated carbon, for the adsorption of the lactotripeptide IPP from a crude hydrolyzate. The results showed similar productivity and dynamic adsorptive capacities at comparable linear velocities and residence times, but the packed bed showed a strong pressure drop increase during continuous loading of the column and the same consecutive adsorption-desorption cycles as studied in chapter 2. This indicates the occurrence of pore blockage and plugging of the column. These fouling mechanisms were confirmed with two semi-empirical model analogies: one analogous to membrane fouling and another using an analogy with a set of parallel channels. The strong pressure drop increase was even more noticeable at high velocities (and short residence times). These trends were not observed in the channeled monoliths: no significant pressure drop increase was found here, and high velocities were eminently feasible.

    In chapter 4 the adsorption of lactose onto a bed of activated carbon particles and activated carbon channeled monoliths was described with a detailed chromatographic model, taking into account the different mass transfer resistances. First, the single component adsorption isotherm parameters were obtained using frontal analysis on both adsorbents. Second, the kinetics of adsorption of lactose on both activated carbon adsorbents were estimated using the shallow bed method, assuming an infinite bath. The uptake curves were fitted to the homogeneous surface diffusion model and the linear driving force approximation. The estimation of the intraparticle diffusion coefficient and the film mass transfer coefficient showed a similar intraparticle mass transfer performance during the uptake adsorptive process. Fitting of the breakthrough data to the general rate model describing the full column operation showed differences in performance during the overall column operation. These differences could be related to higher axial dispersion in the squared channeled monoliths. The difference between the experimentally-derived axial dispersion and he expected assuming tubular coated tubes, suggested that the squared shape was responsible for the inhomogeneity of the flow.

    In chapter 5, we presented guidelines for the configuration of industrial scale chromatographic separation of small molecules. A window was identified that defines the feasible configurations to use for the highest productivity for a given set of process requirements. The performance of different axial packed beds, channeled monoliths and a continuous monolith assuming silica as base material were compared by means of HETP (height equivalent of theoretical plates) and pressure drop relations. The relations as a function of velocity were used to calculate the resultant velocity and packing length for different conditions (efficiency, pressure drop, affinity constant and throughput). The specific productivity of channeled monoliths was shown to be up to 2.5 orders of magnitude higher than that of a packed bed. Therefore, at large scales (in which the pressure drops need to be limited, and the flow rate is high), channeled

    monoliths are preferred since they may reduce the equipment size up to 100 times and the required adsorbent volume up to 1000 times.

    Finally, in chapter 6 we discussed the suitability of activated carbon regarding its re-usability and purification potential in the separation of small food ingredients. The suitability of channeled monoliths for certain applications was also highlighted. Finally, other suitable adsorbents were suggested, and some future prospects in the selection of adsorbents were given.

    Food traceability: traceability systems and species identification
    Spiegel, M. van der; Alewijn, M. ; Dijk, J.P. van; Fels-Klerx, H.J. van der; Kok, E.J. ; Molenaar, B. ; Prins, T.W. ; Roest, J.G. van der; Ruth, S.M. van; Scholtens-Toma, I.M.J. ; Voorhuijzen, M.M. ; Zaaijer, S. - \ 2014
    naspeurbaarheid - voedselveiligheid - identificatie - voedseltechnologie - tracking en tracing - traceability - food safety - identification - food technology - tracking and tracing
    Poster on RIKILT and food traceability.
    Saskia van Ruth, Professor of Food Authenticity and Integrity
    Ruth, S.M. van - \ 2014
    Wageningen UR
    voedselanalyse - voedselsamenstelling - voedseltechnologie - authenticiteit - analytische methoden - detectie - food analysis - food composition - food technology - authenticity - analytical methods - detection
    Saskia van Ruth, Professor of Food Authenticity and Integrity, works on analytical methods that make it easier to detect food fraud.
    CONNECT4ACTION : strategies for improving communication between social and consumer scientists, food technology developers and consumers : information govenance
    Zimmermann, K.L. ; Lakner, D. ; Sijtsema, S.J. - \ 2014
    Wageningen UR
    nieuwe voedingsmiddelen - voedseltechnologie - consumenten - communicatie - governance - marketing van voedingsmiddelen - novel foods - food technology - consumers - communication - governance - food marketing
    This project aims to improve the communication between social and consumer scientists, food technology developers and consumers in order to support the success of novel food products and their commercialisation in Europe. The core statement is that consumers’ needs and preferences should be reflected in the development of new food technologies.
    Voedselfraudeur ontmaskerd (interview met Saskia van Ruth en Rita Boerrigter-Eenling)
    Smit, A. ; Ruth, S.M. van; Boerrigter-Eenling, G.R. - \ 2014
    WageningenWorld 2014 (2014)1. - ISSN 2210-7908 - p. 28 - 31.
    biologische voedingsmiddelen - authenticiteit - dranken - voedselanalyse - identificatie - voedseltechnologie - melkproducten - voedselinspectie - organic foods - authenticity - beverages - food analysis - identification - food technology - milk products - food inspection
    Producenten die sjoemelen met de herkomst van levensmiddelen kunnen vaker op het matje worden geroepen. RIKILT Wageningen UR ontwikkelt steeds meer tests die duidelijk maken waar de ingrediënten vandaan komen én of ze wel echt op biologische wijze zijn gemaakt. Koffie en eieren blijken wat dat betreft verrassend herkenbaar.
    Minder verspilling van voedingsmiddelen door slimme sensor tag
    Westra, E.H. - \ 2013
    RCC Koude & Luchtbehandeling 106 (2013)12. - ISSN 0925-630X - p. 32 - 34.
    voedseltechnologie - sensors - tracking en tracing - rfid - voedselverspilling - voedselkwaliteit - food technology - tracking and tracing - food wastage - food quality
    De Nederlandse landbouw- en voedingsmiddelenindustrie is belangrijk voor de Nederlandse samenleving. Hij draagt met 32 procent bij aan het Nederlandse handelsoverschot. Innovatie speelt een grote rol in deze sector om competitief te blijven, en conditionering en tracking en tracing (T&T) zijn hier een belangrijk onderdeel van.
    Met elkaar in gesprek over voedseltechnologie
    Molder, H.F.M. te; Swierstra, T. ; Sneijder, P.W.J. ; Haen, D. - \ 2013
    [S.l.] : YouTube
    voedseltechnologie - innovaties - consumenten - houding van consumenten - voedselconsumptie - smaak - voeding en gezondheid - food technology - innovations - consumers - consumer attitudes - food consumption - taste - nutrition and health
    Het publieke vertrouwen in voedseltechnologie is fragiel. De maatschappelijke dialoog over voedsel en voedseltechnologie zou een stuk beter kunnen; technologen en consumenten praten nogal vaak langs elkaar heen. In deze video, gebaseerd op onderzoek van de Universiteit Maastricht en Wageningen Universiteit, wordt uitgelegd hoe dat komt.
    Fast forward for food’s future
    Schroen, C.G.P.H. - \ 2013
    Wageningen : Wageningen University - ISBN 9789461736222 - 26
    voedseltechnologie - microanalyse - microfluidics - microtechnieken - food technology - microanalysis - microfluidics - microtechniques
    'Foods and food ingredients are produced at very large scale on a daily basis; however, insight in the underlying mechanisms that take place at micrometre scale is lacking. This is because of the small scale and the high speed at which things occur. Food microtechnology combines investigation in small channels for example in microfluidic devices with high speed imaging and modelling, and uses this to push the food process technology of the future in fast forward mode.'
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