Speaker

Markus Stieger, Wageningen University, The Netherlands

Markus Stieger He is an associate Professor of Food Technology and Sensory Sciences at Wageningen University, Associate Professor of the Department of Human Nutrition (Netherlands). He received his doctorate in physical chemistry from the University of Kiel (Germany). He heads a multidisciplinary group of scientists from several research institutes of TI Food and Nutrition (the Netherlands) and Wageningen University. Currently, his research interest is related to the dynamic sensory perception of food, especially texture and taste, in connection with the structure of food, the properties of the composition and the processes of oral behavior of food. He is (co-author) of 2 patents and more than 40 peer-reviewed publications.

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