WCFS - Wageningen Centre for Food Sciences | Structure and functionality

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Structure and functionality

Biopolymer stability and functionality

Crispy/crunchy behaviour of cellular solid foods

Engineered textures of emulsions and foams

Dynamics of biopolymer networks and textures

Advanced knowledge management

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Structure and functionality
Programme Director Prof. Dr Rob J. Hamer

The strategic, long-term objective in Structure and Functionality is to provide a scientific basis and insights enabling food technologists to design and control food sensory and structural properties. The research portfolio focuses on gaining a better understanding of food sensory attributes and their origin in the interplay between food properties and mastication and on gaining knowledge of how to engineer foods to generate the required sensations. This knowledge is essential in developing excellent tasting food products that meet increasing complex and specific nutritional requirements, such as low fat, slow carb, low salt, or high protein. Research on obesity is being carried out in the context of developing foods that can be used to control food intake by inducing satiation and increasing the duration of feeling satisfied. This focus requires research on human physiology and its response to specific physicochemical properties of food. As a result, studies are now carried out in close cooperation with research on Nutrition and Health and competences have been strengthened in the specific areas of oral biochemistry, human physiology and experimental psychology.

Recent newsitems

A view on the future: 2057

Rob Hamer appointed in Board of Governors FOM

Ton van Vliet elected as Fellow of the IAFoST

Dissertation Stefanie Kremer

Colloquium to discuss advances in psychophysics