It has been a while since our first newsletter was posted, but here it is: Newsletter 2! In this edition, the fellows give an impression how their lives changed due to the COVID-19 pandemic and how this impacted scientific conferences. Next to this, the fellows introduce you to the ‘Food supply chain’.Read More »
It has been a while since our first newsletter was posted, but here it is: Newsletter 2! In this edi...
Last week, Krishna S. Hidangmayum (ESR 7) participated in the 6th International ISEKI-Food Conferenc...
On June 1 and 2, the last FOODENGINE workshop with specific skill training sessions was organised on...
Katharina Pälchen had the best flash presentation on the Virtual International Conference on Food Di...
Adiguna, Natalia and Sharmaine recently published an article in New Food Magazine about ‘Colou...
Last week, Krishna S. Hidangmayum (ESR 7) participated in the 6th International ISEKI-Food Conference (June 23- 25, 2021). He received an award for his poster on “Investigating instrumental and sensorial changes in a vegan tomato soup during accelerated storage”. Many congratulations Krishna!Read More »
On June 1 and 2, the last FOODENGINE workshop with specific skill training sessions was organised online. On the first day, the fellows learned more about Goals, Appraisals and Performance Culture. On the second day, some tips and tricks were given about CV writing and job interviews. As a continuation, the fellows will have the opportunity to have a real job ...Read More »
Katharina Pälchen had the best flash presentation on the Virtual International Conference on Food Digestion which took place on May 6-7, 2021 with her work on ‘in vitro digestion conditions to study of macronutrient digestion of chickpeas’. Many congratulations!Read More »
Adiguna, Natalia and Sharmaine recently published an article in New Food Magazine about ‘Colouring foods’. Check this article online.Read More »
During the first week of February in 2021 the third FOODENGINE winterschool took place in an online format. Scientific lectures, discussion of the research progress, welcoming two new fellows and lots of online fun describe this training event. Read more about the content of the winterschool on the Event page.Read More »
FOODENGINE is delighted to welcome Inthuja Manickam and Pedro Martínez Noguera to our research network. Inthuja will work on understanding and controlling the chemistry behind color evolution of plant-based ingredients during their production and will be hosted at INRAE with DöhlerGroup as the industrial partner. While Pedro will focus on the evaluation of odor-active compounds in pea-based food applications and will be hosted at INRAE with Cargill as the industrial partner. Learn more about our two ...Read More »
Many congratulations to Svenja Krause (ESR9)! Svenja was awarded the prize for ‘The best oral presentation‘ during the the doctoral days of the doctoral school ABIES (INRAE, France) on September 21-22, 2020. Svenja presented her work entitled ‘Reaction potential of pulse ingredients in processed food and the effect on food quality’.Read More »
We are happy to announce that we were selected to participate in the Science is Wonderful! event in September 2020. Science is Wonderful! brings the world of science, research and innovation to the public. We are looking forward to inform children and the society about the food for the future.Read More »
Are you curious about the experience of some fellows during their first days as a FOODENGINE Early Stage Researcher? Or are you willing to explore the plant-based diet? If the answer to at least one of these questions is YES, than you better check out the first two articles of the first FOODENGINE newsletter (click here)!Read More »