The career of UT alumnus Tim van de Rijdt (40) is anything but run-of-the-mill. After working for Newcom and Google, he is now Chief Marketing Officer at cultured meat company Mosa Meat. ‘We’re not counting on any mass consumer behaviour change; that’s why we cultivate meat.’
De loopbaan van UT-alumnus Tim van de Rijdt (40) is allesbehalve dertien in een dozijn. Na Newcom en Google werkt hij inmiddels als chief marketing officer bij kweekvleesbedrijf Mosa Meat. ‘We gokken niet op een massale gedragsverandering van de consument, daarom kweken we vlees.’
Customers often decide which product to buy based on ‘feelings’. Daisuke Kaneko, PhD researcher at the UT, studied how emotions could be used to predict food choices – and how this differs across cultures. The doctoral candidate in the Human Media Interaction group is defending his thesis tomorrow.
Happy Eating. Not a wish for a nice lunch, but a new research line developed at the UT. ‘It’s about promoting healthy eating by making it more attractive,’ explains Janet van den Boer, one of the involved scientists and the initiator of the ‘Happy Eating Event’ held in the TechMed Centre on the 24th of March.
Many vegetarian and vegan students are unsatisfied with the amount of food options available for them on campus, according to student Leon Borgdorf. That’s why he started a petition to have more vegetarian and vegan food on campus.
The Too Good To Go app, to reduce food waste, is available at campus since recently. Via the app it is possible to order meals from Appèl in the Waaier. For around 30- 35% of the original retail price you receive a surprise box stacked with food nearing its expiry date. What is it like to eat food that would otherwise be trashed?
Scientists at the University of Twente figured out a new way to make food taste saltier. Not by actually adding salt, but by changing the texture of the bowl the food is served in. In a recent paper, UT researchers Thomas van Rompay and Sara Groothedde show that rough and irregular texture makes chips ‘seem’ saltier.
Although it may sound like an event hosted at a typical student house; do not be fooled. Last night the first ever ‘Global Food Fair’ was hosted in the Bastille. Ranging from typical Dutch delicacies to exotic Indian curry, visitors were sure to find a meal fitting their taste.
Would you like to taste traditional Indian, Mexican, Indonesian or Chinese food all at once? Then Global Food Fair is the place to be. This intercultural event will take place this Thursday evening at the UT.
'Chefs and scientists are very similar. These are the only two professions in the world, where nothing ever works. But you can´t be creative if everything always works,' thinks Michael Brenner, Harvard Professor, who presented a Studium Generale lecture on the topic of 'Science & Cooking'.
Eating healthy shouldn’t be that complicated or time-consuming, is what Pavel Cholakov thought. The Financial Management student founded a company to develop the EatWell-App, that was even broadcasted on the Bulgarian news. ‘We want to change things for the better’.
UT student Dimas Harry Priawan designed a modular irrigation pump which can help people at the bottom of the social pyramid to improve productivity, crop yield and income for farmers. His invention ‘UniPump’ entered the second stage of a worldwide competition for 'game-changing ideas for tackling energy, water and food issues'.