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NIZO food research

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Address Kernhemseweg 2, 6718 ZB Ede
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Postal address Postbus 20, 6710 BA Ede
Phone +31-318-659511
Fax +31-318-650400
URL http://www.nizo.com
Email info -at- nizo. com
Mission Based on more than 60 years experience in dairy, NIZO food research translates fundamental understanding of the microbiology, food physics and processing of food and ingredients into rigorous and applicable solutions in the areas of flavour, texture, health food safety and processing. We assist the international food industry with confidential research projects and consultancy to make better foods and more profit. NIZO food research has the ambition to become the preferred supplier of R&D for the food, feed and pharma industries.
Addition Onder stricte vertrouwelijkheid werken multidisciplinaire project teams, samengesteld op basis van wat de klant nodig heeft, aan de beste en meest relevante oplossingen. We zoeken constant naar nieuwe manieren om voedingsmiddelen te verbeteren en werken daarom intensief samen binnen nationale en internationale onderzoeksnetwerken. Naast goed geoutilleerde laboratoria heeft NIZO ook de grootste vrij toegankelijke proeffabriek van Europa voor opschaling tot industrieel niveau en (proef)producties voor de levensmiddelen en biotechnologische industrie.

People

Management Dr. A.C. Juriaanse

Current research

(the most recent research is at the top)
Collaboration The plasticity of prokaryotic regulatory elements
Collaboration Biodiversity, genotype-phenotype analysis and functional dynamics of Lactic Acid Bacteria in complex microbal consortia
Collaboration Responsible innovation in food technology. About the intricate web of soft impacts, (ir)responsibilities, and mutual lack of trust
Collaboration Enhancing health-impact culture delivery

Completed research

(the most recent research is at the top)
Collaboration Floor systems in free dairy houses
Collaboration Alternatives for purification of milking systems
Collaboration Winecheese, a product full of potency
Collaboration Visualising cellular pathways during the interaction of intestinal epithelial cells and lactic acid bacteria
Collaboration Dynamic and sensory properties of emulsion filled gels
All completed research..

Classification

A71000 Nutrition
D14500 Chemical technology, process technology

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