A 3D printed burger

In-depth
WUR is in the vanguard of printing food development.

How thick is that soup?

Science
New research shows how we experience the thickness of soup: logarithmically.

Print your own food

Science
WUR and TNO are going to work with the food industry to…

A physics lesson in 60 seconds

Science
Why does mozzarella melt while halloumi does not? *

Smaken van WUR: Spaghetti Aglio Olio e Peperoncino

Student
Matteo Grella (22), an MSc student of Food Technology, shares a favourite…
No image available

Campus company: GreenFood50

Organisation
About 100 companies are housed on the campus. Resource introduces them to…

Jean-Paul Vincken investigates why food turns brown

Science
The role of polyphenols in food discoloration is one of the research…