RESTRUCTURE partners met for the first time in June 2021 for the online kick-off meeting of the project and discussed the plans for the coming 3 years, until February 2024.

The project relies on a private-public partnership grant by TKI Agri & Food to investigate important themes in the field of nutrition and health, namely the sensory and structural properties of processed foods and their link with weight gain and obesity. RESTRUCTURE counts on a team with various backgrounds from sensory/nutrition to food technology, modelling and science communication and is led by Kees de Graaf from Wageningen University.

The team will meet again in September in Wageningen for a two-day “Ambition 2 Results” workshop to further determine a roadmap of the main project activities and to define mutual expectations.