dr. MN (Meinou) CorstensAssistant Professor
Over the last decades, we have all seen the food production environment changing and resulting in a broad range of diet-related diseases, such as obesity, diabetes and cardiovascular diseases. We need to turn this trend around, and I am very convinced that we are able to do so if we drastically change our perception of food. Given the fact that overweight and obesity is a central risk factor for the other diseases, it would be a great starting point to develop a dietary pattern that intrinsically prevents overeating. Therefore, my main interest is understanding the role of food structure in appetite sensations and food intake. Given my expertise in emulsions, especially how the structure of dietary lipids can make food products more satiating.
I have a background in Nutrition & Health (BSc) and Food Technology (MSc) and during my PhD project I combined these two worlds in the project ‘Encapsulation of lipids to delay lipolysis and reduce food intake’ at the laboratory of Food Process Engineering, in collaboration with the department of Internal Medicine at Maastricht University and Medical Centre+. After working some years in industry, I turned back at WUR as a Postdoctoral Researcher to study the fundamentals of emulsion stability using microfluidics. Moreover, I started building my own research line on the stability and health effects of emulsion products, and I recently entered the Tenure Track as Assistant Professor.