The European Federation of Food Science & Technology (EFFoST) is a non-profit association, federating circa 130 food science and technology organisations in Europe. I am always open to new collaborations/projects that fit the goals of EFFoST: food for all in a changing world! Interested in reducing the (future) skills gaps in the food sector on a European level. Working on several EU-funded projects, I've spent most of my time on the KATANA project (katanaproject.eu). This… Show more The European Federation of Food Science & Technology (EFFoST) is a non-profit association, federating circa 130 food science and technology organisations in Europe. I am always open to new collaborations/projects that fit the goals of EFFoST: food for all in a changing world! Interested in reducing the (future) skills gaps in the food sector on a European level. Working on several EU-funded projects, I've spent most of my time on the KATANA project (katanaproject.eu). This accelerator project supported start-ups and SMEs in the AgriFood sector. At EFFoST we were responsible to develop a 'Technology Watch & Future Trends plan' for the agrifood sector, which can give direction to the SMEs and start-ups in their innovation process. We also developed 'imagine the future workshops' for entrepreneurs. Moreover, I am part of EFFoST's standing committee 'Career Development & Education' and helping to launch Young EFFoST. Within these groups, we are bringing together expertise from different stakeholders to advance food science and technology in Europe, to facilitate personal growth and to tackle difficulties in the sector. Previously, I devoted my time to the EU funded TRADEIT project, aiming to strengthen regional economies and the competitiveness of small and medium-sized food enterprises. This project ended Oct 2016. Show less

My primary responsibilities are to develop, write for, edit for and promote a new free online magazine named Taste of Science. Taste of Science keeps small and medium-sized food producing enterprises posted on trends, new scientific knowledge and technological developments to help them to innovate. We are building a network of food professionals in order to fill the magazine with content that is relevant for small and medium-sized enterprises and increase the societal impact of research… Show more My primary responsibilities are to develop, write for, edit for and promote a new free online magazine named Taste of Science. Taste of Science keeps small and medium-sized food producing enterprises posted on trends, new scientific knowledge and technological developments to help them to innovate. We are building a network of food professionals in order to fill the magazine with content that is relevant for small and medium-sized enterprises and increase the societal impact of research. Perhaps, you are a food professional and interested in writing for Taste of Science? Visit us at www.tasteofscience.com or contact us via info@tasteofscience.com. Show less

The appetizing and satiating effects of odours