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Projects - dr.ing. R (Ruud) Verkerk

• Safety and authenticity of heritage food

  Safety and authenticity of heritage food - WUR Project Safety and authenticity of heritage food Heritage food is typically inherited from community...

• Consumer snacking behaviour

  Consumer snacking behaviour - WUR Project Consumer snacking behaviour Snack design Snackification, the trend where snacking is becoming a new way of...

• Healthiness and naturalness in snacking products

  Healthiness and naturalness in snacking products - WUR Project Healthiness and naturalness in snacking products Snackification has become a powerful...

• ASKFOOD

  ASKFOOD - WUR Project ASKFOOD ASKFOOD – Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and...

• EU-ProOrg

  EU-ProOrg - WUR Project EU-ProOrg ProOrg - How to choose the best organic food processing method? The organic food market is one of the fastest...
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  Effect of Ripening Stages on The Quality of Vacuum Fried Tropical Fruits

  Effect of Ripening Stages on The Quality of Vacuum Fried Tropical Fruits - WUR Project Effect of Ripening Stages on The Quality of Vacuum Fried...
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  Effects of processing on the Quality of Osmotic Dehydrated and/or Dried Tropical Fruit

  Effect of Processing Condition, Maturity Stages, Matrix Modification and The Use of Ternary Compounds on The Quality of Osmotic Dehydrated and/or...

• Perception and preference towards dried tropical fruit

  Consumer’s perception and preference towards dried tropical fruit and related products.