Back to profile profile_subnav_contactperson - J (Joost) Blankestijn type_page Lab-based optimisation of microbial food and probiotics production Lab-based optimisation of microbial food and probiotics production - WUR Lab-based optimisation of microbial food and probiotics production Fermented... Safety and Shelf life by Design Safety and Shelf life by Design - WUR Safety and Shelf life by Design Microbial contaminants can be a major threat for the safety, stability and... WUR’s MINIScreen approach: fast-track development of plant-based products WUR’s innovative MINIScreen helps the food industry to optimise plant-based products by smart and efficient application of fermentation... Digital Sugar reduction tool for bakery product reformulation Wageningen University & Research (WUR) innovative digital reformulation tool helps the bakery industry to achieve a substantial reduction in added... Innovative Food Formulation Scientists from Wageningen Food & Biobased Research help companies solve this issue by combining technologically driven formulation and... 12Next
