
Cibia - new FoodTech Facility
The new FoodTech Facility 'Cibia' (completed in March 2026) will be the new research facility for scientific fundamental and applied research in the field of food process technology, product composition and consumer studies. In Cibia you will soon find a process technology hall, a (food-grade) application kitchen, facilities for sensory and consumer research and supporting laboratories.
Technology development and scale-up
The Food Technology hall in Cibia contains research and upscaling activities in the field of innovative and mild (food) processing technologies. There is process equipment for mild separation and downstream processing (DSP). You will also find facilities for preparation and formulation, mild preservation and structuring of foods.
These new technologies are combined with more standard equipment, such as mixing and stirring equipment, heating, freezing and cooling equipment, pressing, sieving, centrifuging, etc.
Product development
The food application kitchen houses all facilities for the development of (food grade) products. Facilities include a product development lab (including a separate food-grade section), a bakery laboratory and a 3D food printing lab. Innovative experiments with ingredients and technologies are carried out in these spaces. This concerns new technologies (e.g. 3D printing), existing technologies and the development of new product concepts based on new combinations of processes and ingredients.
Accelerating product innovation
One of the unique features of Cibia is the connection between developing and scaling up food products and the wide range of facilities to characterize these products in various areas:
- chemical,
- physical,
- flavour/aroma,
- microbiological,
- biochemical,
- digestibility,
- health,
- sensory properties,
and the interconnections between them.
Such a multi-criteria assessment enables an integrated big data and digital twin approach covering the entire food chain, from ingredients to consumer valuation. This accelerates product innovation.
Consumer reviews
WUR research contributes to understanding and improving sensory, nutritional and health aspects of foods, the food experience of consumers and their food choice behavior. The research facilities for sensory and consumer research in Cibia are equipped for flexible and multifunctional use and consist of (high-tech) sensory booths and several multifunctional research rooms.
By being close to (technology) development of food products, taste research, biobased consumer research questions (such as packaging and consumer acceptance of new sources), we have access to a complete pipeline for research: from development of food products (technology) to product characterization to consumer evaluation. Always together with our experts in the field and within the Wageningen University & Research ecosystem of university, research institutes, start-ups, scale-ups and R&D departments of established companies.