Naam
Naamdr. PA Luning
RoepnaamPieternel
Emailpieternel.luning@wur.nl

Werk
OmschrijvingUniversitair Hoofddocent
OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidFood Quality and Design
Telefoon+31 317 482 087+31 317 482 087
Mobiel
Telefoon secretariaat+31 317 482 520+31 317 482 520
Telefoon 2
Fax
Notitie voor telefonist
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BezoekadresBornse Weilanden 9
6708WG, WAGENINGEN
Bornse Weilanden 9
6708WG, WAGENINGEN
Gebouw/Kamer118/Flex118/X1113
Postadres
Bodenummer30
Reguliere werkdagen
Ma Di Wo Do Vr
Ochtend
Middag

Biografie

Pieternel Luning studied Food Chemistry and Microbiology at the Wageningen University (WU) in the Netherlands. After her study, she worked as post MSc graduate on a flavour project for the food industry followed by a function as project manager at the (now-called) Food & Biobased Research, where she did her PhD on flavour of fresh and processed bell peppers. Thereafter, she worked as post-doc in flavour research for Unilever Vlaardingen. Subsequently, she was employed as product Manager "Innovative Packa­ging" at TNO Research and Nutrition Institute. Since 1999, she is engaged in the ‘Food Quality & Design’ group at Wageningen University, and has become Associate Professor since 2006.

Pieternel co-founded the 2-years interdisciplinary master program Food Quality Management (2003), which yearly attracts circa 40 MSc students from Europe and beyond. She is a permanent member of the program committee board Food Quality Management & Food Safety. Since 2006, she developed an interdisciplinary research program in Food Quality Management, with the techno-managerial approach as leading research methodology. It comprises the integrated analysis of food and human behaviour and their impact on food quality, safety and integrity.

The main research area include topics as effectiveness of food safety management systems, risk-based food integrity management, food safety culture, food safety governance in emerging countries, food consumption quality and waste, food integrity and fraud, and food product development. In these projects, diagnostic and systemic tools are being developed using conceptual modelling, systems dynamics, agent-based modelling and serious gaming as methods to study the performance and dynamics of the socio-technical systems and how they affect food safety, quality and integrity in view of the particular food business context.

Currently, she is supervising/co-promotor of 11 PhDs. She participated/is still participating in multiple European, National and Global projects including PathogenCombat (6th EU), Veg-i-trade (7th EU), PROFETAS (STW, Dutch), Sensory Specific Satiation (STW, Dutch), NWO-WOTRO LIQUID (Global), and multiple fellows (NUFFIC), and business PhD projects.

She co-developed (2015-0216) with her colleagues (professor in food authenticity (FQD) and professor in criminology VU Amsterdam) the Food Fraud Vulnerability Assessment tool for the Global Food Safety Initiative (GFSI). Moreover, she is member of the Technical Working Group that is drafting the GSFI Food Safety Culture position paper for the food industry (2016-2018). She is also co-founder and member of the Food Safety Culture science group ‘Salus’ in which more than 20 scientists from Europe, North America and Africa participate.

She is author of two books about ‘Food Quality Management; technological and managerial principles and practices’ (translated in five languages), and editor of the book Safety in agri-food chains, and she wrote multiple scientific articles and book chapters on e.g. food safety standards in the fresh produce supply chain, influence of context on food safety governance, determining farm related food safety risks.


Expertiseprofiel
Expertise
Vaardigheden
  • Interdisciplinair onderzoek
  • Systeem denken

Publicaties
Publicatielijsten

Projecten

CURRENT (PhD) RESEARCH PROJECTS

  • Understanding barriers in food safety and hygiene practices  emerging dairy chains (PhD LIQUID NWO-Project)
  • Influence food safety culture on food handler behaviour and food safety in food processing companies (PhD NUFFIC-project)
  • Identification of key risk factors in controls of safety and authenticity of heritage food
  • A food safety behaviour-based approach to hygiene and safety-related practices
  • Food choice behaviour in value conflicting situations of mothers provding snacks to cheir children (PhD)
  • Understanding behaviour of chemical compounds in control of vegetable oil production as basis for more effective Food Safety Management Systems (Business PhD)
  • Towards risk-based audting- concept and tools (Business PhD, INTACT Austria)
  • Role of Chinese food safety governance on Food Safety Management System and food safety culture in different food sectors (extrenal PhD)
  • Development auditing principles for food safety culture assessment (external business PhD)
  • Techno-managerial analysis of listeria control measures in Ready-To-Eat production (Business PhD Lincoln UK)

PREVIOUS/FINISHED PhD/RESEARCH PROJECTS

  • Exploring potential of system dynamics in food design management (finished PhD)
  • Factors influencing nutritional and sensorial quality of insect products and consumer acceptance in Zimbabwean context (finished PhD NUFFIC project)
  • Impact context characteristics on quality and logistic control activities and post-harvest losses in tropical fresh produce chains (PhD finished)
  • Veg-i-trade (EU project) & PathogenCombat (EU-project): studies on impact of context factors (climate/trade/governance/chain) on effectiveness of food safety management systems(FSMS) in international fresh produce chains (sustainability/food sovereignty) and animal-derived food production chains. Several science-based diagnostics tools for the food industry and agribusiness have been developed to assess context riskiness, FSMS performance and system output.
  • Sensory Specific Satiety (STW). study on linking food aroma and texture characteristics to sensory specific satiety
  • Impact of food handlers on safety (acrylamide) and quality parameters of French fries prepared in food service establishments
  • PROFETAS: Novel Protein Foods (STW): research on replacement of meat and factors influencing acceptance

Onderwijs
Vakken
  • FQD-20306 - Food Quality Management
  • FQD-38306 - Advanced Tools in Quality Management
  • FQD-64306 - Food Quality Management Research Principles I
  • FQD-64806 - Food Quality Management Research Principles II
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