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profile_subnav_projects - J (Joost) Blankestijn
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Call for partners | NUTRIBIOME: beyond pickles and sauerkraut
Call for partners | NUTRIBIOME: beyond pickles and sauerkraut - WUR Project Call for partners | NUTRIBIOME: beyond pickles and sauerkraut... -
Call for partners: FFOILS: Fermentation for functional fats & oils
Call for partners: FFOILS: Fermentation for functional fats & oils - WUR Project Call for partners: FFOILS: Fermentation for functional fats &... -
Call for partners: CURVE - ConsUmer-dRiVen product rEformulation
Technological innovations have the potential to increase the healthiness and sustainability of food products, though the reformulated products may not... -
Call for partners: Sweetspot - Spot-on usage of non-nutritive sweeteners
Sweetspot is a multi-disciplinary public-private partnership that seeks to optimise the use of non-nutritive sweeteners (NNS) in terms of health,... -
Call for partners: FLUID - Formulation fLexibility Using physics and AI moDelling
We propose to optimise the sustainability and quality of foods by combining data and theory-driven tools. The food industry is challenged by consumer... -
Call for partners | FEVIS - FErmentation VIsualized and Simplified
Fermentation processes produce high-value products, but scaling up presents challenges, resulting in lower performance at larger scales. Optical... -
Call for partners: SHIELT: Shelf-life4plant-based alternatives
New plant-based alternatives for meat products pose novel challenges for product quality and shelf life. At Wageningen Food & Biobased Research,... -
Call for partners | SUS-PRINT: Creating sustainable foods by 3D-printing
SUS-PRINT is a public-private partnership lead by Wageningen Food and Biobased Research in collaboration with TNO. Two world-leading institutions on... -
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....