Inleiding: Vanaf een leeftijd van circa 6 maanden zijn kinderen ontvankelijk voor het eten van vast voedsel. Er is evidentie dat wanneer een kind ervaring opdoet met grovere voedingstexturen, zijn kauwvaardigheid ontwikkelt en zijn acceptatie van vast voedsel toeneemt. Naast de rijping van de orale structuren, …

Enhancing sweetness of vegetables by addition of sucrose or sweeteners can increase acceptance but is not necessarily desirable. An alternative strategy could be to combine vegetables with other vegetables. By offering combinations of vegetables it might be possible to suppress bitterness, enhance sweetness …

PhD thesis.

Technology is widely available and there are many systems ready to be implemented into a company-specific production environment. In food production, digitization of data registration is an option, meaning that record keeping activities no longer have to be performed on paper. It is important to know …

We, humans have our roots in pre-Anthropocene eras where we gathered skills for survival and establishing our culture. The cumulated tacit knowledge, the skills, ideas and experiences that can only be shared by personal contact and mutual trust, is evolved and cumulated during this pre-Anthropocene era. …

Paper presented at the International Sustainability Transitions conference 2018 (12-14 june) Manchester, UK. The Dutch agrifood regime is grinding to a halt. International economic pressures force Dutch farmers to further scale up and intensify their businesses, while food scandals and calamities as …

For children it is important to consume enough vegetables to establish healthy dietary patterns. Taste acceptance is an important factor contributing to food choice and consumption. Sweetness and sourness enhancement can increase acceptance of specific foods in children. The aim of this study was to …

Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations …

Bitterness has been suggested to be the main reason for the limited palatability of several vegetables. Vegetable acceptance has been associated with preparation method. However, the taste intensity of a variety of vegetables prepared by differentmethods has not been studied yet. The objective of this …

The goal of this thesis is to see if education and experience, or a combination of both, influence the acceptance of eating crickets. This information could be used to start selling cricket containing products in Amsterdam. Eighty participants from Amsterdam collected at three different food events are …