Back to profile
profile_subnav_projects - J (Joost) Blankestijn
-
Call for Partners | PATHFINDER: Towards full biochemical understanding of flavor formation during fermentation
In this project, we combine the knowledge at Wageningen Food & Biobased Research on fermentation with the insights from Wageningen Plant-Research... -
Call for partners | SMARTGRAINS - Functionality-driven Fermentations of Wholegrains for Wholesome Staple Foods with AI Integration
Over 800 million people worldwide suffer from undernutrition while over 2 billion are overweight or obese. Across both the Global North and South 3-4... -
Call for Partners | tAIstify: Leveraging AI to create tasty, healthy & sustainable foods
New plant-based alternatives for meat products pose novel challenges for product quality and shelf life. At Wageningen Food & Biobased Research,... -
Call for Partners | SPARK: Pioneering the Future of Food Processing with Advanced Sensors, Process Control, Artificial Intelligence and Digital Twins
New plant-based alternatives for meat products pose novel challenges for product quality and shelf life. At Wageningen Food & Biobased Research,... -
Call for Partners | SNACKSENSE: Innovative design of food structures for enhanced sensory reward from healthy snacking
New plant-based alternatives for meat products pose novel challenges for product quality and shelf life. At Wageningen Food & Biobased Research,... -
Call for Partners | Replicator: generating reaction flavours of plant-based foods upon heating
New plant-based alternatives for meat products pose novel challenges for product quality and shelf life. At Wageningen Food & Biobased Research,... -
Call for Partners | SHIELT – Shelf life 4 plant-based alternatives
New plant-based alternatives for meat products pose novel challenges for product quality and shelf life. At Wageningen Food & Biobased Research,... -
Follow-up project ‘Action team improving product composition’
In this follow-up project, SMEs are supported in improving product compositions with practical technological knowledge as well as relevant insights... -
Multiple reformulation from ingredient to consumer
The food industry is challenged to develop healthier food concepts, usually using a reformulation by gradually reducing the salt and sugar content....