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Projects - prof.dr.ir. C (Kees) de Graaf
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Food Experience System (FES)
The goal of FOCOM (Food and Cognition Model systems) is to design novel test setups that can help us to understand how food and brain influence each... -
Taste Lessons, a school-based nutrition education programme about taste, healthy eating behaviour and food quality for primary schools
School-based nutrition education is promising to improve children’s healthy eating behaviour, especially when experiential learning methods are... -
Satisfaction - parsing satiation
Foods that can be consumed quickly promote overconsumption and thereby weight gain. Overconsumption can also be induced by mindless or distracted... -
SPLENDID
The EU-funded project called SPLENDID is developing a personalized guidance system for eating and physical activity behaviour for the prevention of... -
Taste, fat and texture properties of commonly consumed foods
Food choices are primarily based on the taste and texture properties of food products. It is therefore essential to get more insight in the taste and... -
Emotions as nudges: Emotional reinforcement for healthy foods
Central to this project is the design of effective emotional nudges that make the healthy product more attractive (rather than emphasise its healthy... -
Separating orosensory and gastric contributions to satiation and satiety
Wageningen University is part of the Nudge-it consortium, a group of leading institutions focusing on food choice research in the broadest sense... -
COBRA - Change Of Body composition in BReast cancer: All-in assessment
The COBRA study investigates changes in body composition, which is the amount of adipose and muscular tissue, of women with breast cancer who are... -
Novel protein foods – what elderly need, what do elderly want 1
The growth of a heterogeneous group of seniors is an interesting demographic for the commercialisation of protein-enriched products. Relatively little... -
Double emulsions as fat replacers – from physical stability to oral processing and sensory perception and back
The use of multiple w/o/w emulsions is a promising strategy to reduce oil contents in food products. Parameters which influence the amount of water...