Markus Stieger is Professor holding a personal chair for Food Oral Processing at Wageningen University, Division of Human Nutrition & Health and the Food Quality and Design group (The Netherlands). He received a PhD in physical-chemistry from the University of Kiel (Germany). His research focuses on the impact of food oral processing behavior on sensory perception, food intake and food digestion. The aims of his research are to generate knowledge on how food structures are formed and how food oral processing transforms those structures into sensory perception, how food products can be designed which modulate oral processing behaviour and regulate energy intake and how food oral processing contributes to food digestion and metabolism. He is associate editor of Food Hydrocolloids and the Journal of Texture Studies. Markus obtained research grants from governmental and non-governmental bodies (~ 13m€). He has been project leader of multi-disciplinary, public-private partnership projects at TiFN from 2007 until 2020. Markus is a member of the scientific committee of the food oral processing conference series. At Wageningen University he teaches undergraduate and postgraduate courses. He has been (co-)promotor of 18 PhD students and currently supervises 10 PhD students. He co-authored over 130 publications and holds 2 patents.