Research
News
New Restructure findings show that bread shape influences energy intake
New findings from the RESTRUCTURE project have been published in the journal Food Quality and Preference highlighting how bread shape can influence both bread and condiment intakes. Read more
Ciarán Forde (project leader)
Wageningen University
Prof. Ciarán Forde is chair of Sensory Science and Eating Behaviour in the division of Human Nutrition and Health of Wageningen University and Research. He has over 20 years’ experience in the public, private and academic sectors, Read more
Alwine kardinaal
TiFN
Alwine Kardinaal is the Theme Director for Healthy Nutrition at TiFN. Alwine is a nutrition scientist with a long history of running multidisciplinary projects set up to understand and demonstrate the health benefits of food ingredients. In RESTRUCTURE, Read more