Currently working as a post-doctoral researcher in the Food Quality & Design group (2022-2024). My project focuses on determining the role of (plastic) packaging in the occurrence of food waste at home. The project therefore is a combination of consumer science and food technology, as it aims to understand consumer behaviour and motives for storage of fresh fruits and vegetables; but also aims to assess the effect of storage conditions and packaging on the quality of fresh fruits and vegetables.
Before starting my post-doc within Food Quality & Design, I have completed my PhD in the same group. In this project the suitability of microfibrillated cellulose as a new low-calorie, plant-based food thickener was evaluated by assessing its rheological, tribological and sensory properties.