News

New service offered at NIZO: cholera vaccination model to measure how food changes the human immune response

31-05-2018

Scientists from NIZO in close collaboration with Wageningen University & Research and FrieslandCampina Research & Development, have developed and validated a new test to measure if a specialty food or supplement has health-benefits in humans.

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Review suggests probiotics LGG and BB-12 may promote health in high priority areas

03-05-2018

In a recent review article, written by clinical research scientists of NIZO and CR2O, potential health benefits of the best-documented probiotic strains to date, Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animals subspecies lactis (BB-12) were reviewed.  

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Gezocht: Gezonde vrijwilligers voor een voedingsonderzoek

06-04-2018

NIZO zoekt gezonde niet-rokende mannen en vrouwen (65-80j) voor een 6 weken durend onderzoek in mei-juli 2018 naar de opname van eiwitten uit zuivelproducten.

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3 factors which decrease process efficiency in food industry

21-01-2018

Did you know differences in processing temperatures affect your product quality & capacity? From processing temperatures to moisture content, find out how each of these factors affect product quality and capacity.

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Congratulations to newly-elected member of the IFT Board of Directors Stacy Pyett

27-11-2017

We are pleased to announce that Stacy Pyett, Key Account Manager at NIZO, has been elected as a member of the IFT Board of Directors. As of September 1, 2018, Stacy Pyett will serve a three-year term.

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Plant protein colloids in food emulsions

27-11-2017

On 27 November 2017, Nina Chatsisvili defended her PhD thesis ‘Plant protein colloids in food emulsions’, at the University of Utrecht, The Netherlands.

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