N (Nienke) van Iterson

Nienke van Iterson obtained her BSc and MSc degrees in Food Technology from Wageningen University & Research in the Netherlands, including an Erasmus+ Exchange at the University of Helsinki, Finland. In June 2024, she began her PhD at Wageningen University & Research, jointly affiliated with the Division of Nutrition and Health and the Food Quality and Design group. Her research focuses on how food structure influences sensory perception, flavor release, oral processing, and eating behavior, using heterogeneous snack bars as a model system. She presented her MSc thesis at an international conference with support from University Fund Wageningen and received the 1st-Year PhD Student Bursary from the Giract European PhD in Flavor Research Awards for her PhD project.