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News of the Food Quality and Design Group

News of the Food Quality and Design Group

  • NA (Nur) Bahmid MSc
    January 20, 2021
    Antimicrobial Food Packaging Design: Exploring the potential of allyl isothiocyanate release from mustard seeds
  • Y (Yuzheng) Yang
    January 18, 2021
    Food fraud vulnerability assessments and product authentication in Dutch and Chinese milk supply chains
  • MAM (Mostafa) Zahir MSc
    December 9, 2020
    Effect of cell integrity on soybean protein digestion and fermentation: an in vitro study
  • November 25, 2020
    Green light for research on animal-free lactoprotein and robust landscape
  • February 14, 2020
    Markus Stieger appointed as Personal Professor in Food Oral Processing
  • January 16, 2020
    Professor: ‘Start by understanding the food problem’
  • December 20, 2018
    Interview Tiny van Boekel BNR's Big Five
  • May 25, 2018
    Zhijun Wang on composition and authenticity of bananas
  • May 18, 2018
    Young AGErs symposium
  • July 26, 2017
    Food Cluster Brochure
Food Quality and Design
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Wageningen University and Research - To explore the potential of nature to improve the quality of life

To explore the potential of nature to improve the quality of life.

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