The growing demand of seafood alternatives is driven by concerns on overfishing, marine pollutants and animal welfare in aquaculture and fisheries. Currently, the availability of non-animal-based seafood flavorings on the market is limited, and animal-based seafood flavorings conflict with vegetarian …

Dried Tetraselmis chuii biomass has potential as flavoring agent for the development of plant-based seafood alternatives because of its seafood-like aroma and strong umami taste. Depending on the cultivation conditions, microalgae can adapt their metabolism, resulting in a change in biochemical composition. …

Adding microalgae into food could strongly influence the flavor of the final product which is the key factor for consumer acceptation. To assist food processors in the development of tasteful food products containing microalgae, it is necessary to understand the impact of processing and storage on the …

The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess their per- formance, commercial seafood flavoring products were used as a reference …

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This paper reports on CATS (2006-2007), a project initiated by the Research Centre ‘Teaching in Multicultural Schools’, that addresses language related dropout problems of both native and non-native speakers of Dutch in higher education. The project’s main objective is to develop a model for the redesign …

This paper reports on the EU-project 'Professionally Networking Education and Teacher Training' (PRONETT). The key objective of the PRONETT project (2001-2004) is to develop a regional and cross national learning community of pre- and in-service teachers and teacher educators supported by webbased resources …

Verslag van het project INVEST. Utrecht, Digitale Universiteit.