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个人简介
We explore new principles for the production of foods, that allow us to produce much more sustainably, and at the same time can contribute to a tasty and healthy diet. Amazingly, that is possible.
For example, we have developed dry separation techniques, that allow us to produce impure ingredients without any water, with only a few per cent of the energy, retaining much more nutrients and fibre, and that show excellent functionality in food products. We have developed a mild method to structure plant proteins into meat analogues. We are working hard on 3D printing of the same, sustainably produced ingredients. But we also develop ingredients that can deliver better satiety after a meal, to discourage overconsumption.
We find that these developments can contribute to a future in which we simply produce quite enough food for everyone, without having to resort to genetic modification, to produce more raw materials, and thus to stress the soils even more. Use better, not produce more.
For example, we have developed dry separation techniques, that allow us to produce impure ingredients without any water, with only a few per cent of the energy, retaining much more nutrients and fibre, and that show excellent functionality in food products. We have developed a mild method to structure plant proteins into meat analogues. We are working hard on 3D printing of the same, sustainably produced ingredients. But we also develop ingredients that can deliver better satiety after a meal, to discourage overconsumption.
We find that these developments can contribute to a future in which we simply produce quite enough food for everyone, without having to resort to genetic modification, to produce more raw materials, and thus to stress the soils even more. Use better, not produce more.
研究兴趣
论文共 424 篇作者统计合作学者相似作者
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Journal of Food Engineeringpp.112110, (2024)
EUROPEAN JOURNAL OF ENGINEERING EDUCATIONno. 3 (2024): 434-453
Bioresource Technology (2024): 130571-130571
JOURNAL OF FOOD ENGINEERING (2024): 111821-111821
N. M. Eijkelboom, K. Gawronska, J. M. Vollenbroek, G. J. C. Kraaijveld,R. M. Boom, P. F. C. Wilms,M. A. I. Schutyser
Journal of Food Engineering (2023): 111369-111369
Food Hydrocolloids (2023): 109078-109078
International Dairy Journal (2023): 105772-105772
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作者统计
#Papers: 431
#Citation: 16281
H-Index: 63
G-Index: 102
Sociability: 7
Diversity: 1
Activity: 1
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