Publications

Keeping surfaces germ-free is a challenge for many food companies. What possibilities do coatings and treatment of stainless steel surfaces offer and what to consider when making a choice?   
(Only available in Dutch)  

Less sugar, less fat and/or an improved fat composition. Public healthcare is begging for it, but how do you solve this as a food company?
(only available in Dutch)

Everything a food company needs to know about fibre, from nutritional importance to functional behaviour and legal aspects.
(Only in Dutch available)

Consumer research and analytical sensory research: Good practice methods, panel training,types of tests and processing statistics
(Only available in Dutch)

Increased scientific knowledge offers more insight into the possibilities for the targeted composition of products. This book presents the current state of affairs around seven themes with regard to the possible impact of food ingredients on health, coupled with the technological possibilities and limitations associated with their use in food.
(Only available in Dutch)

An overview of the functional components in food and the relationship between nutrition and health.
(Only available in Dutch)