NIZO researcher Young Scientist of the Year

Rianne Ruijschop of NIZO food research has won the prestigious Unilever Young Scientist Award. The prize was awarded based on her ground breaking work on the role of aromas in satiation.

Probiotics in voeding: is het veilig?

F.A.Q.

60th anniversary courses 2008

NIZO food research organises two new courses. The courses build on 60 years experience in developing and applying technologies for solutions in food. * 18 March: downstream processing * 31-31 Oct: Advances in cheese science and technology

Quick and systematic in vivo screening for off - flavour masking

In vivo screening for masking or enhancing flavors is now possible with the development of a new olfactory screening tool called the Olfactoscan®.

launch of the first high throughput cheese testing system

High throughput cheese manufacturing for screening and testing is now possible with the development of a new manufacturing system in which as many as 600 micro cheeses can be made. The miniature cheeses can subsequently be tested and analysed for relevant attributes such as flavour profile and texture properties as well as bacterial activity and viability. The system, developed at NIZO food research, makes cost effective large scale screening a reality.