Latest news
Abundant plant protein extracted for food application
by René FlorisNIZO researchers have developed a technology to make the most abundant plant protein in the world available for food applications while maintaining its nutritional and functional properties.
Bacteria talk to plants
by Peter BronBacteria that live on plants actively communicate with their hosts. This discovery was made by researchers from the Kluyver Centre for Genomics of Industrial Fermentation, TI Food and Nutrition and NIZO Food Research during a study of the behaviour of bacteria that have been deprived of nutrients and stopped growing. Their findings were published last week in the prestigious journal ‘Molecular Systems Biology’.
7th NIZO dairy conference 21-23 Sept 2011
by René FlorisOn 21-23 Sept 2011, scientists and industry will meet again at Papendal to exchange ideas and technologies in dairy science, focussing on Flavour and Texture.
NIZO expert appointed associate professor Colloid Chemistry at Utrecht University
by Hans TrompTranslation of the physics of interfaces in food systems to mouthfeel, shelf life and flow properties in food products is essential for developing better and healthier foods. The appointment of NIZO expert Hans Tromp as associate professor Colloid Chemistry at the University of Utrecht strengthens the transfer from fundamental knowledge to solutions for the food industry. Tromp will focus on water-water interfaces, particularly relevant for the development of low calorie foods.
Probiotic bacteria in drinks adapt in human intestine
by Michiel KleerebezemDutch research shows that the properties of probiotic bacteria in yoghurt drinks change in the human intestine. Especially the bacterial cell membrane changes. These adaptations can play an important role in the way bacteria influence the immune system in the intestine.
Premia Connects: Real time product optimization
by Martijn FoxWith Premia Connects, the effect of real time process parameters on the product quality and the production costs can be calculated immediately. It is expected that production costs can be reduced by at least 10-20%.
Less tax by working with NIZO
by Liesbeth Pepin-RijnenFrench companies pay less tax for contracting R&D work to NIZO food research
Engineering foods to combat over eating – NIZO partner in NeuroFAST
by Rianne RuijschopIn a 6 million EU consortium NIZO will engineer, develop and produce foods to test which product properties affect overeating. By linking these properties to biological, cultural, sociological and psychological aspects the consortium looks for answers to why people eat too much. Based on the findings new foods can be engineered that will help to combat overeating.
NIZO develops objective tool for grading rim air in cheese
by Hans TrompNIZO food research has developed a universal grading system. The commercial value of (semi)hard cheeses can now be judged in an objective way.
NEW: BIO-IT workshop
by Koos OosterhavenFind out how much is possible with your genome data in a one to one session with your NIZO expert.