Project

Gezonde en veilige productie op basis van Reverse Design

The on-going consumer interest in improved sustainability, healthfulness, and safety of the food they consume is evident. As a result, the agro-food industry has made efforts in improving the way food is produced, processed, and consumed. However, in practice, sustainability, health, and safety issues have been viewed as mutually exclusive and disparate approaches within the agri-food industry are followed. In reality, the interconnection between these domains all influence the success and acceptance of food products and processes. In the near future, a holistic assessment platform to assure food safety from the start which integrates the interrelated issues surrounding sustainability and health, as well as economic and consumer issues is necessary. Such an assessment platform combined with reverse engineering methodologies allows stakeholders to determine the global effects of ensuring safe, healthy and sustainable food and their effect on the economic, consumer, environmental and production domains within the food industry.

The overall aim of this strategic project is to develop a multi-dimensional assessment platform for the agro-food industry to integrate environmental sustainability, healthfulness, safety and quality of food, taking into consideration consumer drivers, risk-benefit for manufacturers and processors, raw material selection and economic robustness. 

Publicaties

• Development of a multidimensional risk-benefit assessment platform in food process designs: a methodological crossroad

  Rodriguez Illera, M. , Hayrapetyan, H. , Nierop Groot, M.N. , Tikunov, Y.M. , America, A.H.P. , van der Meer, I.M. , Sijtsema, S.J. , van Wagenberg, C.P.A. , Diaz, J. (2019)

• Supporting Flexitarians Towards a More Plant-Based Diet – Application of Circular Food Design

  Sijtsema, Siet (2021)

• Safe by design borgt voedselveiligheid

  Hayrapetyan, H. , Nierop Groot, M.N. , van Asselt, E.D. , van Bokhorst-van de Veen, H. (2021) Voedingsindustrie : vakblad (2021), Volume: 28, Issue: 4 - ISSN 2213-5758 - p. 50-51.

• Consumer Perspective of Plant-based Meat Alternatives at an Early Design Stage

  Nassar, G. , Sijtsema, S.J. , Snoek, H.M. , Hayrapetyan, H. , Rodriguez Illera, M. (2021)

• Multi-criteria assessment platform (MCAP) for “reverse engineering” and design of plant-based meat replacers

  Rodriguez Illera, Marta , Hayrapetyan, Hasmik , Sijtsema, Siet , van Wagenberg, Coen , van Asselt, Esther , Banach, Jennifer , Tikunov, Yury , Henquet, Maurice , America, Twan , Vlek, Rutger , Simsek-Senel, Görkem , Quataert, Miriam (2021)

• Capabilities and Opportunities of Flexitarians to Become Food Innovators for a Healthy Planet : Two Explorative Studies

  Sijtsema, Siet J. , Dagevos, Hans , Nassar, Ghalia , van Haaster de Winter, Mariët , Snoek, Harriëtte M. (2021) Sustainability (2021), Volume: 13, Issue: 20 - ISSN 2071-1050

• Safety of Plant-Based Meat Alternatives in a Reverse Engineering Approach

  Nierop Groot, Masja , Hayrapetyan, Hasmik (2022)

• Policy Making for Regret Averse Agents

  Manouchehrabadi, B. , Aramyan, L.H. , van Wagenberg, C.P.A. (2022)

• Healthy and Safe Food System Designing backwards helps food industry move forwards

  Quataert, Miriam , Hayrapetyan, Hasmik (2023)

• Risk-ranking of chemical hazards in plant-based burgers : An exploratory case study on recipe formulations

  van Asselt, E.D. , Focker, M. , Hobé, R.G. , Banach, J.L. (2024) Food Control (2024), Volume: 160 - ISSN 0956-7135