Wageningen UR works on knowledge that helps us to create safe, healthy and above all tasty food. Food that is healthy and safe for us, but also for our environment. Wageningen UR develops more efficient production and distribution methods in which wastage of natural raw materials is minimised. Wageningen UR also incorporates the newly created knowledge into its education programmes.
Nutrition research at Wageningen UR starts with plant and animal breeding. Our scientists develop breeds and varieties that are as resistant as possible to disease and that are good for processing into healthy and tasty food. For the diseases that do occur we devise responsible control methods so that consumers can be sure of finding clean and safe products on the shelves.
We reduce the toll on the environment by closing production cycles. Our technologists develop better production, harvest and storage methods that make agriculture more efficient.
One particular approach to this is chain management of food production. We use molecular techniques to monitor food quality and safety in the storage, transport and processing of raw materials. Our continuous measuring methods register the slightest variation in the concentration of desirable and undesirable substances.
We develop food processing technology which enables businesses to manage their processes so that they can guarantee the quality of the end product they deliver.
Further along in the chain we do research on which storage methods and packaging keep food products fresh for longer. Our researchers also investigate consumer preferences for tastes, colours and structures of food. In addition we devote considerable attention to epidemiological research on the health effects of foods.
Wageningen UR is aware that the general public is concerned about the effects of our agriculture on other world citizens, the environment and animal welfare. That is why our critical social scientists are continuously engaged in studying the societal effects of our food production. They are convinced that ultimately it is the quality of life that is the most important.
>> more about chair groups of Agrotechnology and Food Sciences