Food Quality and Design
The mission of Food Quality and Design and chair Vincenzo Fogliano 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.
Research themes
Education
Education by Food Quality and Design
Food Quality and Design is responsible for teaching several courses. Focussing on key areas in their research, providing a diverse set of courses to follow. Additionally you can perform an internship or thesis at our department.
Publications & Projects
The objectives of Food Quality and Design is to develop new scientific knowledge on food design and quality management and to train future generations for positions at the boundary between food technology and other disciplines. Our research is clustered according to the needs of our stakeholders namely Society, Consumer, and Human body.
Highlighted publications
- Addition of retronasal milk fat odour during milk consumption increased liking without affecting intake
- A Review on Microwave and Ultrasound-Assisted Extractions of Essential Oil from Orange Peel Waste
- Chewing behavior and bolus particle size of rice influence carbohydrate digestion and gut microbiome metabolism in vitro
Chair Holder
Vincenzo Fogliano became in 2013 chair of the Food Quality & Design group and is Editor in Chief of Journal of Functional Food since 2017. The focus of his research is on the design of innovative healthy foods adopting a chain perspective from the selection of raw materials, through processing and formulation up to the physiological functionality and consumer behaviour.
prof. V (Vincenzo) Fogliano
Professor / Chairholder
People of Food Quality and Design
Each chair group of Wageningen University & Research, under leadership of a professor, has its own area of expertise. Meet the people of Food Quality and Design.
