The goal of this research theme is to come to a scientifically based approach of product development via predictive modelling of food quality attributes. The research is characterized by integration of food science and technology disciplines from the premis that the final food quality is determined by an interplay of chemical, physical and microbiological factors which are governed by the applied processing.

The intrinsic quality of food is mainly determined by the (bio)chemical composition, physical structure and microbial condition. Processing effects quality via its influence on (bio)chemical reactions, changes in food structure and effects on micro-organisms. Knowledge of thes effects is nessesary for efficient product design, which is hitherto mostly done via trial and error.

This picture attempts to explain on which principles food product design is based. The core is the application of natural sciences to explain and predict the behaviour of components in foods, depicted in the inner circle.  However, design also needs insight in which and how many components are present (composition) and how the components interact (matrix effects), depicted in the middle circle. Based  on such knowledge, food products and processes can be designed with attention for safety, sensorial quality, nutritional quality, shelf life, how it should be packaged, and how quality can be realized and safeguarded via quality management. Ultimately, food design needs to be based on what consumers, the market and society want.

Current PhD research on Product Design