Food Quality and Design
The mission of our group is to optimize food quality throughout the food chain by designing better foods to improve health and pleasure of the consumer and focus on the sustainability of food production systems.
Chair holder (a.i.)
Thesis at FQD
Social media
News
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New papers on Traditional Fermented Foods in Africa
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Kasper Hettinga appointed interim chair group holder Food Quality and Design
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Kasper Hettinga appointed personal professor of Dairy Processing and Functionality
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Thijs Defraeye appointed as Special Professor ‘Data and Simulations for Self-care Postharvest Fresh-food Supply Chains’
Publication list
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Stabilising and functional effects of Spirulina (Arthrospira platensis) protein isolate on encapsulated Lacticaseibacillus rhamnosus GG during processing, storage and gastrointestinal digestion
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Effect of enzymatic dephosphorylation on caprine casein micelle structure
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Heat-induced changes of milk protein concentrate suspensions as affected by addition of calcium sequestering salts and shearing
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