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A 3D printed burger
WUR is in the vanguard of printing food development.
How thick is that soup?
New research shows how we experience the thickness of soup: logarithmically.
Print your own food
WUR and TNO are going to work with the food industry to…
A physics lesson in 60 seconds
Why does mozzarella melt while halloumi does not? *
Smaken van WUR: Spaghetti Aglio Olio e Peperoncino
Matteo Grella (22), an MSc student of Food Technology, shares a favourite…
Campus company: GreenFood50
About 100 companies are housed on the campus. Resource introduces them to…
Jean-Paul Vincken investigates why food turns brown
The role of polyphenols in food discoloration is one of the research…
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