Joost Overduin

get in touch

Managing our body weight is best done via control of appetite and calorie intake. Therefore industrial initiatives to reduce calories or increase satiety value of foods are very important in the battle against global overweight and obesity.

Science has progressed rapidly, and my prime mission here at NIZO food research is to apply psychological and physiological principles of appetite control to food design. It helps that NIZO is a unique “one-stop shopping” partner for the industry, offering wide-ranging know-how in food technology and nutritional health. Clearly, consumers are not only looking for health value, but also for some sensory indulgence (via aroma, taste and mouth feel) in food products.

Working with clients to cover both aspects is the most fascinating part of my work.
How can we create reduced-calorie products that are still attractive and comforting?
Can we include structures or ingredients that enhance satiety signals in the body and reduce energy intake?
How do we prove efficacy in human trials?
Practical questions offering great opportunities to make science work: what scientist would not be happy to be part of this?