Expertise Group Leader Flavour & Texture
Food affects a person’s health. For example there is a correlation between salt intake and vascular diseases, sugar and fat intake and obesity, and vitamins, minerals and antioxidants have an impact on the general health status of a person. Still, for consumers to embrace healthy foods they need to be tasty and enjoyable. I am convinced that now is the time to act. Both consumers as well as the technology are ready to make the difference. And that is where my main focus is: developing good-tasting low-salt, low-sugar and low-fat foods. Besides the technological challenge to replace these ingredients, it is crucial to understand what makes people like foods, a question that is intrinsically connected to understanding how the brain interprets sensory information. Both topics are key in the research platform I lead at NIZO food research. In this platform we have built systems for creating virtual foods and measuring people’s deepest drives.
After obtaining a PhD in organic chemistry from the University of Technology Eindhoven, I joined Unilever Research Vlaardingen in 1988 to start my career in food research and technology, specialising in flavour science and perception. Ever since, my mission has been to develop salt-, sugar- and/or fat-reduced foods while maintaining taste and producing solutions that are easily accepted by consumers, e.g. as natural or authentic solutions.
Are you interested to find out more about the unique research platform that we have built to help you answer your questions? Please get in touch with me!
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Peter de Kok
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