Food Sciences and Technology
The Food Sciences and Technology Cluster is working on the challenge of converting the world’s harvests into safe, healthy and good food for our changing global population. Now and for the decades ahead in the entire food system. The Food Sciences and Technology research unit incorporates two major mutually linked and multidisciplinary lines of research.
About us
Food Sciences and Technology aims to be the leading research unit for food science disciplines in the world. The cluster works closely with other partners on the basis of combined expertise from five disciplines, both within Wageningen University & Research and outside.
The cluster is working on plant-based protein products that will be able to replace animal products in our nutrition. This may not be done at the expense of high quality, taste, nutritional value or safety. It is important to utilise all components of the raw materials, to close chains and to look for alternative, underutilised, sources of edible protein.
Our objective
The overall aim of the Food Sciences and Technology cluster is to be the leading unit of food science disciplines. We do this by combining the joint expertise in all five disciplines with world-class facilities into a centre. Here, we work cross-disciplinarily to build novel mechanistic understanding and to develop new principles that proactively support society in turning the world’s harvests into safe, healthy and enjoyable foods for our changing populations. This long-term approach ensures we can meet these challenges for decades to come
Education
In the Food Sciences and Technology cluster students, professionals and others work closely together. They develop the field of foodstuffs technology through knowledge, guidance and assistance, training, infrastructure and expertise through close collaboration with social partners.
Our cluster themes
Sustainability
- Sustainable food production
- New mechanical insights and technologies for reducing environmental impact
- Higher food quality
- Sufficient food for a growing global population
- Additional alternative sources of protein
Consumption and digestion
- Good food digestibility
- Healthy and safe composition
- Optimal in quality, taste, and appearance
- Macro and biological availability of micronutrients
- Specific use by consumers or groups of consumers
Our chair groups
Food Chemistry
The chair group Food Chemistry, led by Jean-Paul Vincken, is engaged in research and education about food chemistry. Our mission is to generate and disseminate knowledge of the molecular properties and interactions of key food components within the food matrix during industrial processing and digestion of foods. In addition, we develop biochemical tools to improve the quality and healthiness of foods and food ingredients.
Food Chemistry
The chair group Food Chemistry, led by Jean-Paul Vincken, is engaged in research and education about food chemistry. Our mission is to generate and disseminate knowledge of the molecular properties and interactions of key food components within the food matrix during industrial processing and digestion of foods. In addition, we develop biochemical tools to improve the quality and healthiness of foods and food ingredients.
Food Process Engineering
Food Process Engineering offers education by teaching courses at the bachelor and master level of different study programs. In addition, they provide BSc- and MSc theses, research practices and internships.
Food Microbiology
To control food safety and quality from primary production to consumption, solid understanding of microbial behaviour is essential. We focus on predicting and explaining how microbes behave in food. We study both the beneficial side of microorganisms, such as fermentation, and the negative side, including spoilage and foodborne diseases.
Food Quality and Design
The mission of Food Quality and Design is to optimise food quality throughout the food chain by designing better foods to improve health and pleasure of the consumer and focus on the sustainability of food production systems. The chair group is led by Vincenzo Fogliano and Kasper Hettinga.
Physics and Physical Chemistry of Foods
Physics and Physical Chemistry of Foods led by Erik van der Linden integrates physics, meso-structure design and development, and application-driven research, to enable innovations more effectively.
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Contact
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