Arianne van Eck

Arianne van Eck


About her:

Arianne van Eck is a PhD candidate at Wageningen University in the Food Quality and Design group since 2016. She graduated from Wageningen University in Nutrition and Health with a specialization in Sensory Science in 2015. Within her research, she uses a multidisciplinary approach to investigate the link between food structure, bolus properties, eating behavior and sensory perception of bread that is consumed together with toppings such as cheese or mayonnaise. She is particularly interested in the role of bread and topping properties on chewing behavior and consumer perception. This knowledge can be applied to target specific consumer groups such as the elderly, to enhance liking of bread consumed with toppings, and to develop gluten-free or whole wheat bread with excellent consumer acceptance.


About her talk:

"How do oral processing behavior and sensory perception change when toppings are added to bread?"


The presentation discusses how eating behavior and consumer perception change when toppings like cheese or mayonnaise are added to bread. The physical-chemical and rheological properties of bread and toppings which determine eating behavior and sensory perception of bread-toppings combinations are highlighted.