Food Quality and Design
The mission of our group is to study and teach in an integrative way how technological factors as such, or in relation to socio-economic and managerial factors, can be used to optimize food quality throughout the food chain.
What is currently going on at the FQD department?
Latest publications
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The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein
Food Hydrocolloids 109 (2020). - ISSN 0268-005X -
Cracker shape modifies ad libitum snack intake of crackers with cheese dip
The British journal of nutrition 124 (2020)9. - ISSN 0007-1145 - p. 988 - 997. -
Modifying the Bass diffusion model to study adoption of radical new foods-The case of edible insects in the Netherlands
PLoS ONE 15 (2020)6. - ISSN 1932-6203
Upcoming events and news
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Effect of cell integrity on soybean protein digestion and fermentation: an in vitro study
MAM (Mostafa) Zahir MSc
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Food fraud vulnerability assessments and product authentication in Dutch and Chinese milk supply chains
Y (Yuzheng) Yang
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Antimicrobial Food Packaging Design: Exploring the potential of allyl isothiocyanate release from mustard seeds
NA (Nur) Bahmid MSc
Thesis booklets
- FQD Thesis booklet 2020-2021
- MFQ Thesis booklet
Follow our LinkedIn page to stay updated on our activities, publications and events.
FQD's daily life will be shared on our Facebook page
If you are doing your thesis within FQD you can find more information here.
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