Targeted mutagenesis of CCoAOMT1 in Petunia using CRISPR/Cas 9 Technology

Eating rate is a basic determinant of appetite regulation, as people who eat more slowly feel sated earlier and eat less. Without assistance, eating rate is difficult to modify due to its automatic nature. In the current study, participants used an augmented fork that aimed to decelerate their rate of …

This thesis project ‘’Novel polymer-composite artificial muscles: designing, production & testing’’ has been conducted to fulfill the graduation requirements for the Bachelor of Science in Process & Food Technology (PFT). The project is a continuation of the research done by Haines et al (21 Feb 2014, …

This paper aims to find opportunities in a new medium that could support treatment for eating disorder (ED) patients. This research is based on the study of previous scholars, expert interviews, a focus group workshop (part of an iterative design process) and cognitive mapping method. Major findings …

EDRiT is a living lab focussing on transition and transitional processes in the Eems Dollard Region. Within the framework of EDRiT Dutch and German organizations, public authorities, universities and civilians work together in investigating, facilitating and innovating transitional processes (demographic, …

Wakati is a Belgian company that aims to eliminate food loss in developing countries with its primary product the Wakati One. The Wakati One is an innovative technology that increases the shelf life of fruits and vegetables for smallholder farmers in developing countries by creating a micro-climate that …

This study aimed to get more insight into the habitat use and distribution of three sandeel species (Ammodytes sp. & H. lanceolatus) in the Voordelta and describes the findings regarding the Voordelta as a transitional habitat for sandeel populations. As compensation for loss of habitat and foraging …

La Place, is a unique food service chain company that started in the Netherlanders and currently operates on a global level. Research is carried out at La Place in order to find and create implementations, which would minimize the gap between operational services and the manager operations. The gap …

Jaarboek van de afstudeerders van HAS hogeschool, opleiding Food design 2016 met hun concepten ingedeeld in schakels van de keten: - In het deel Agri & Ingredients zijn ingrediënten en agrarische producten zoals groenten, peulvruchten als startpunt genomen van innovatie. - In het deel Factory treft u …

Obesity and other lifestyle-related diseases are, amongst others, the result of an unbalanced diet and lifestyle. Excessive intake of energy, salt, saturated fat and sugar are leading to increased risk of chronic diseases, such as cardiovascular diseases, cancer and diabetes (WHO/FAO). Therefore, a healthier …