Partnerships
NIZO food research operates at the forefront of important and innovative developments. With our multidisciplinary approach and knowing the need for the right balance between fundamental and applied research, we participate in an international network of research institutes and universities.
We are thus aware of the latest developments and are able to make these accessible for you as our client: from theory to practice!
TIFN
NIZO food research is partner in the Top Institue Food & Nutrition (TIFN) alliance of industry and research organisations to strengthen the innovative position of the Dutch food industry. more...
CMBI
Centre for Molecular and Biomolecular Informatics (CMBI) NIZO food research studies genomes of food-relevant bacteria in collaboration with the Centre for Molecular and Biomolecular Informatics of Radboud University Nijmegen. more...
Kluyver Centre
The Kluyver centre for Genomics of Industrial Fermentation NIZO food research is involved in one of the three Genomics Centres of Excellence instigated by the Netherlands Genomics Initiative, boosting the Genomics research on industrial micro-organisms. more...
Essensor
The strategic partnership between NIZO Food research and Essensor combines a good understanding of consumer preferences and trends with advanced technologies for product innovation. more...
DIOGenes
Diet, Obesity and Genes. A European 6th Framework Programme Integrated Project contribution to priority 5: Food Quality and Safety. more...
TIFN
NIZO food research is partner in the Top Institute Food & Nutrition (TIFN) alliance of industry and research organisations to strengthen the innovative position of the Dutch food industry. Among the many networks in which NIZO participates, the TIFN one has taken a unique dimension. Sharing projects in TIFN provides critical mass for expertise and creates an excellent platform for developing new and exciting ideas!
In principle, all results get published in the open literature, but of course the partners if TIFN have the first right to file patents based on the findings within TIFN.
The mandate is to carry out innovative, groundbreaking research that will contribute to the long-term competitive position of our food industry partners - in meeting consumer demands for new, innovative products. This alliance provides the critical mass of top talent needed for highly innovative and original research aimed at sharpening the food industry's competitive edge. -- back --
CMBI, Radboud University Nijmegen
NIZO food research studies genomes of food-relevant bacteria in collaboration with the Centre for Molecular and Biomolecular Informatics (CMBI) of Radboud University Nijmegen. CMBI is the Dutch national centre for computational molecular sciences. The institute pursues a rigorous research program with topics ranging from computational small-molecule chemistry to bioinformatics. One of our scientists is professor at CMBI, Nijmegen university. -- back --
Kluyver Centre
NIZO food research is involved in one of the three Genomics Centres of Excellence instigated by the Netherlands Genomics Initiative, boosting the Genomics research on industrial micro-organisms. This will consolidate the top position of NIZO food research in applied research on lactic acid bacteria.
The Kluyver Centre for Genomics of Industrial Fermentation concentrates its research efforts on the main microorganisms that are used in the Dutch Fermentation Industry, Saccharomyces cerevisiae (bakers yeast), the filamentous fungus Aspergillus niger and lactic acid bacteria. The Centre consists of the top research groups involved in this area and the genomics development on lactic acid bacteria will take place at NIZO food research and the Top Institute Food & Nutrition. At NIZO food research, a whole new genomics facility has been set-up consisting of DNA-array technology (Transcriptomics), High-throughput Analysis of metabolites (Metabolomics), Bioinformatics and Data-processing. With the use of this new facility, NIZO food research is able to tackle the most sophisticated problems and questions in the area of food fermentation.
Essensor
Essensor is a specialised market research company in the field of sensory evaluation and consumer research. Essensor’s knowledge, insight and experience in understanding product properties facilitates product development, marketing, and quality control. New ingredients or processes and their effect on the product can thus be evaluated.
In 2003 Essensor moved to the premisses of NIZO food research to optimise the synergy between the two companies.
It is now possible to have specialised analyses and technologies for aroma and taste innovations directly linked to product assessment by consumer panels.
The technologies of NIZO food research combined with the consumer insight of Essensor offers a wider service frame which will help the food and ingredient industries to innovate and quickly implement their innovation for sustainable competitive advantage. -- back --
DIOGENES
NIZO participates in many academic and non-academic research networks, including the European project DiOGenes (“Diet Obesity and Genes”). DiOGenes, managed by Professor Wim Saris (Maastricht University) is an EC-funded pan-European Research Programme targeting the obesity problem from a dietary perspective: seeking new insights and new routes to prevention. It is an Integrated Project of the EU Sixth Framework Programme for Research and Technological Development (2005-2009). Diogenes integrates dietary, genetic, physiological, and psychological/behavioural and food technology studies. Here at NIZO food research, the role of aroma in the induction of satiation is being studied as part of the DiOGenes programme. -- back --