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Projects - dr.ir. M (Monica) Mars
https://www.wur.nl/en/Persons/Monica-dr.ir.-M-Monica-Mars.htm?subpage=projects
Healthy lifestyle for low literate teenagers (LIFTS) - WUR
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PULP2VALUE - Processing Underutilised Low value sugarbeet Pulp into VALUE added products
The objective for this subproject was to investigate the functionality of L-arabinose, a compound extracted from the side stream of sugar production. -
i-Sense Study
Good nutrition is important for health and the prevention of several chronic diseases. Sensory characteristics of food, such as appearance, taste and... -
Healthy and sustainable diets: bringing the consumer perspective to the table
Shifting towards Healthy and sustainable diets are high on policy agenda’s. Yet, insight in the consumer’s perspective is often restricted... -
Food structure breakdown in the stomach: combining in vitro and in vivo approaches
Food structure breakdown in the stomach: combining in vitro and in vivo approaches - WUR Project Food structure breakdown in the stomach: combining in... -
BigO – Big Data against childhood obesity
BigO – Big Data against childhood obesity - WUR Project BigO – Big Data against childhood obesity The high prevalence of childhood obesity... -
Satisfaction - parsing satiation
Foods that can be consumed quickly promote overconsumption and thereby weight gain. Overconsumption can also be induced by mindless or distracted... -
SPLENDID
The EU-funded project called SPLENDID is developing a personalized guidance system for eating and physical activity behaviour for the prevention of... -
Taste, fat and texture properties of commonly consumed foods
Food choices are primarily based on the taste and texture properties of food products. It is therefore essential to get more insight in the taste and... -
Separating orosensory and gastric contributions to satiation and satiety
Wageningen University is part of the Nudge-it consortium, a group of leading institutions focusing on food choice research in the broadest sense... -
Food, fiber and health, an integrated approach
Once we know which dietary fibres give people a feeling of fullness, it will be possible to produce food which provides a high degree of satiety and...