In substraatteelt van paprika voegen telers ijzer toe aan de voedingsoplossing in de vorm van ijzerchelaat. Een meststof die via een complex chemisch proces wordt geproduceerd. Door ijzer als chelaat te gebruiken voorkomt de teler dat ijzer neerslaat en daardoor slecht op te nemen is door de plant. Bij …

Within the confines of a traditional, longitudinal and narrow housing block in Rotterdam-West, this project proposes a double-sided, permeable and dynamic living environment for students and young professionals. Shared facilities foster community life, while also generating work opportunities and relationships …

Deze studie vergelijkt 36 roma-type tomatenhybriden, waaronder drie commerciële rassen en 33 nieuwe genotypen, geteeld in een verwarmde biologische kas in Nederland. Doel was het identificeren van rassen die een optimale combinatie leveren van opbrengst, Brix-gehalte, citroenzuur, houdbaarheid en smaak …

Een proef met biostimulanten om de opname van ijzer in een organisch teeltsysteem met circulaire meststoffen te bevorderen is uitgevoerd voor het Fieldlab circulaire meststoffen. De proef heeft aangetoond dat ijzerchelaat niet eenvoudig te vervangen is door ijzersulfaat en biostimulanten. De gebruikte …

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 …

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 …

Most beginning food forests face the following challenge: how do we get the harvest to the consumer? At food forest 't Mortelke they had the same question. The following research presents the answer to the following question: 'What are potential outlets for the harvest of Voedselbos 't Mortelke and how …

The increasing trend of sustainable and on-the-go healthy food products results in consumers demanding more ‘natural and organic ingredients. Not only do consumers want healthier options, but there is also an increasing concern on part of governments and legislation makers on reducing salt levels in …

The Netherlands has a mission to use 16% of sustainable energy by 2023, and 100% of sustainable energy by 2050, thus making green energy to be the only source of energy in the future. Foundation Loswal “De Bonnen” has 17.5 hectares of raw land where they want to develop a digester. The aim of this paper …

As food waste contributes to being a social, economic, and environmental problem, more research is needed for the prevention and management of food waste in food service enterprises. Thus, this report was written to gain more information about how the prevention and management of food waste and how this …