Docentonderzoeker Rob van Diepenbeek was een van de sprekers op de Intelligent Food processing & packaging Virtual Summit, een online platform waar foodprofessionals kunnen netwerken, ideeën en kennis uitwisselen en van elkaar leren waar het gaat om toekomst van ons voedsel. Rob ging onder meer in op …

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 …

Bijdrage in het Liber Amoricum van prof T.L.C.M. Groot van de Vrije Universiteit.

Gastcollege voor het Hanze Honours College over duurzaamheid, degrowth en de energietransitie op 16-2

Degrowth Workshop voor de Interdisciplinary Business Professionals master op 16-2

Presentatie voor en over het Circulaire Acceleratie programma, waarin ik samenwerk met Jacqueline Hofstede, directeur van Ynova Innovations te Sneek.

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells …

Bulk molding compound (BMC) thermoset (bio) composites are difficult to recycle because they cannot be melted for reprocessing. However, this group of materials is often used in high-end applications where strength and lightweight materials are required, such as boat hulls, aircraft parts, car parts, …

1.2 Problem statement As previously mentioned, a fully biobased pedestrian bridge was built in 2016 in Eindhoven University of Technology, over the river Dommel. This was a 14m bridge made from hemp and flex-fibre base. The project was developed by multiple parties including CoE BBE. The initiators of …

Dit onderzoeksrapport in opdracht van het Lectoraat Biobased Business Valorization van de Hanzehogeschool Groningen gaat over sufficiency. Sufficiency is het verminderen van consumptie en productie. Er zijn op dit moment wereldwijd grote problemen wat betreft grondstoffenschaarste en het klimaat. Sufficiency …