‘Accelerated shelflife of coffee, a sensory study’

In 2018 received my propaedeutic at the study nutrition and dietetics. Currently in my third year of Food commerce and technology, graduating within the course Food Technology in 2023.
In the meantime, I worked as a waiter in a restaurant and as student informer for ASA campus. Currently living in Delft, and rowing at student association Laga.

The Amsterdam University of Applied Sciences implemented sensory science in our fourth semester, last year, and made us realize the importance of this department in every type of the food product industry. What the University did to learn the students all about sensory science, will be presented by two students of the Nutrition and Dietetics study, from the New Product Management department.

Consumer food choice is often predicted by liking scores. However, liking scores alone do not present the full picture for products to succeed in the market. Food-evoked emotions can add information on food choice, not explained by liking scores. To assess whether there are differences in food-evoked emotions between vegetarian and meat burgers, a questionnaire was distributed to a Dutch adult population. I am looking forward to sharing the results of this study with you in my presentation!

‘Associations between ultra-processed food consumption and energy intake in the UK’

Current literature has linked increased consumption of ultra-processed foods (UPF) with various adverse health effects, such as obesity. Although much controversy remains around the mechanism through which UPFs drive overconsumption, multiple observational and one RCT have linked increased UPF consumption to an increased energy intake. We wanted to investigate whether UPF consumption was also associated with an increased energy intake in the data of the National Dietary and Nutrition (NDNS) survey in the UK. For the data analyses we used predictive linear models to evaluate these associations.