Agenda

July
2019
28

13th Pangborn Sensory Science Symposium

Engage with the future! Between July 28th and August 1, NIZO’s Dr. Ir. Rianne Ruijschop and Margreet Rippen of the Flavour & Texture group will share the outcome of several studies during the 13th Pangborn Sensory Science Symposium in Edinburgh, Scotland.
More info
August
2019
31

ESPEN

NIZO is involved in 2 poster sessions during the ESPEN Nutritional Care and Education event taking place in Krakau, Poland (Aug 31- Sept 3).
More info
September
2019
08

ECIS

NIZO's Hans Tromp will be attending the annual ECIS Conference.
More info

Whats new? Read these blogs

How to better control undesirable microbes in the food industry

20-10-2018

How to tackle undesirable microbes in foods, in particular bacterial spores?

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Protein, from source to digestibility: important for healthy ageing

18-10-2018

The biggest challenge is developing high-protein applications with the right properties (structure, texture, flavour, digestibility) without increasing the food product’s carbon footprint.    

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Developing flavours and products using fermentation

10-07-2018

Knowing that the final products of both coffee and cacao are the result of fermentation seems like basic information. However, most consumers are not aware that the final product is a result of natural fermentation, which is essential to final flavour formation.

Read more

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