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Natural enrichment of fermented products with vitamin K
Cleaning optimisation and prevention of fouling
CIP
Strategic competence development
Increase runtimes, reduce cleaning times
Increase spray drying capacity
Accelerate cheese ripening
Three ways to clean your label
The drying of protein ingredients
Health is the ability to adapt
NIZO Speakers Academy
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MicroCheese
Olfactoscan
Key flavour compounds
Metabolic navigator
Sensory analysis
Natural flavour formation
Flavour release measurement
Texture
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Emulsion technology
Protein technology
Simulation of digestion (SIMPHYD)
food microstructure
CLSM-assessories
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Sensory analysis for satiety studies
Model of bacterial persistence
Allergen detection and removal
High-throughput bacterial screening
Molecular diagnostic tools
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Human Intervention studies
New probiotic strains
Food Safety
Survey pathogenic micro-organisms in milk
Heat treatment
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Cleaning agents
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Qualitative-quantitative risk assessment
Quantitative risk assessment
Qualitative risk assessment
Feed Mycotoxins
Control of bacterial spores
Control of Listeria
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Rework at NIZO
small scale food and ingredient production
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Protect & Deliver
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Clean Label consortium
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