News of the Food Quality and Design Group
News of the Food Quality and Design Group
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Unveiling ginger fraud: Key supply chain and business characteristics, and insights from spectroscopic and spectrometric analyses
Q (Qing) Han
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Decoding the gut’s volatilome: Novel in-vitro approaches to understand diet-microbiota dynamics
A (Andrea) Dell'Olio MSc
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Towards Animal-Free Dairy: Investigating the impact of Assembly Conditions, Composition Adjustments, and Casein Modifications on Casein Micelles using Reassembled Casein Micelles
Z (Zekun) Fan
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Goat Milk Caseins: Compositional Variation, Heat-induced Changes, and Coagulation Properties
S (Swantje) Breunig MSc
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New course on precision fermentation opens door to the future
- On 10 March, Wageningen will be among the first universities to launch a master's course focused entirely on the emerging field of precision... -
Characterisation and formation mechanisms of aroma-active compounds in Tibetan pork: exploring the relation with precursors and cooking methods
L (Laiyu) Zhao MSc
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Commentary on study: return to evaluation of foods from their nutritional role
- Several Italian scientists based at different universities read with great interest the paper of the Epic cohort* on the incidence of multimorbidity... -
Inauguration Kasper Hettinga: ‘Navigating the future of dairy’
- Professor of Dairy Processing & Functionality, Kasper Hettinga, gave his inaugural speech ‘Navigating the future of dairy’ on breast... -
Milk on tap directly from the farmyard
- A growing number of people get raw fresh milk directly from the farmyard. According to some, drinking of such unprocessed milk comes with health...