The research group of the Lectoraat Groene Leefomgeving van Steden has published this book to show that charrettes represent a highly interesting new component of the teaching programme at Van Hall Larenstein. They enable students to get a first taste of the professional setting they might end up working …

Dietary fibers are at the forefront of nutritional research because they positively contribute to human health. Much of our processed foods contain, however, only small quantities of dietary fiber, because their addition often negatively affects the taste, texture, and mouth feel. There is thus an urge …

This article focuses on the opportunities and challenges Dutch Small and Medium sized Enterprises (SMEs) in the food and beverage industry are facing with respect to innovation in food and health. An online questionnaire was developed to give an overview on attitudes and activities of SMEs with respect …

Currently, only 22 percent of Dutch households consume a dairy dessert on a daily basis. FrieslandCampina, market leader in the Dutch dairy category, set a goal for 2013 to increase this to 23 percent. Mona, one of their brands, is set to be one of the driving forces in the category's growth.The brand …

The Research Group International Cooperation investigates the acquisition of international competencies by internships or study abroad, the international competencies of lecturers, the needs and demands for international competencies of alumni and employers and which factors are important to attract …

Er bestaat een nauwe samenhang tussen de smaak- en de reukperceptie. De smaakperceptie vindt plaats door smaakpapillen die zout, zuur, zoet, bitter en umami kunnen onderscheiden. Daarnaast kunnen 2.000-4.000 verschillende geuren worden herkend. Veel smaakstoornissen zijn in feite reukstoornissen. Speeksel …

Already at diagnosis, head and neck cancer patients are at risk for malnutrition. Local symptoms such as swallowing problems are a major cause of malnutrition in these patients.1 Additionally, malnutrition may result from changes in smell and taste/aversion and loss of appetite. Presence of these systemic …

In the past two years [2010-2012] we have done research on the visitor experience of music festivals. We conducted several surveys asking festival visitors for demographic variables, taste in music, their motivation for visiting festivals, mentalities and the evaluation of the festival. We also asked …

A cappuccino is prepared by adding about 50 mL frothing, foaming milk to a cup of espresso. Whole milk is best for foaming and the ideal milk temperature when adding it to the espresso is 65 °C. The espresso itself may be warmer than that. During the heating the milk should not burn, as that would spoil …