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profile_subnav_projects - dr.ing. R (Ruud) Verkerk
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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... -
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... -
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.