Anita Linnemann

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  Upgrading traditional processing of mahewu for improved mycotoxin safety and nutrition profile.

  Kudita, S. (PhD candidate), Smid, E. (Promotor), Linnemann, A. (Co-promotor) & Schoustra, S. (Co-promotor)

  15/09/20 → …

  Project: PhD

• A food safety behaviour based approach to hygiene and safety-related practices – Application to the street food sector in Ecuador.

  Pilamala Rosales, A. (PhD candidate), Fogliano, V. (Promotor), Luning, P. (Promotor) & Linnemann, A. (Co-promotor)

  4/03/19 → …

  Project: PhD

  • Street Food 100%
  • Food Sector 100%
  • Street Food Vendors 100%
  • Food Safety Behavior 100%
  • Food-Borne Disease 25%
• Finished

  On processing potato

  Haverkort, A. (PhD candidate), Struik, P. (Promotor), Wiskerke, H. (Promotor) & Linnemann, A. (Co-promotor)

  1/12/20 → 14/09/22

  Project: PhD

• Social embeddedness and its influence on women entrepreneurial behaviour and practice

  Ekpodile, B. (PhD candidate), Dolfsma, W. (Promotor), Schoustra, S. (Promotor), Linnemann, A. (Co-promotor) & Materia, V. (Co-promotor)

  1/02/20 → 1/11/24

  Project: PhD

• Up-scaling the traditional processing of Akpan for conquering urban consumers.

  Sanya, C. (PhD candidate), Schoustra, S. (Promotor), Smid, E. (Promotor) & Linnemann, A. (Co-promotor)

  1/02/20 → 4/11/24

  Project: PhD

  • Spontaneous Fermentation 100%
  • Added Sugar 100%
  • Fermented Beverage 100%
  • Post-acidification 100%
  • Yogurt 100%

• Upscaling of Mabisi processing.

  Sikombe, T. (PhD candidate), Schoustra, S. (Promotor), Smid, E. (Promotor), Linnemann, A. (Co-promotor) & Moonga, B. (Co-promotor)

  1/02/20 → 25/11/24

  Project: PhD

• Micronutrient bioaccessibility in food products developed from biofortified cassava and Amaranth leaves.

  Lawal, R. (PhD candidate), Fogliano, V. (Promotor) & Linnemann, A. (Co-promotor)

  1/04/19 → 20/05/22

  Project: PhD

  • Leaf Vegetables 100%
  • Amaranth 92%
  • Micronutrient 71%
  • Biofortified 57%
  • Iron 48%

• Improving food security in Tanzania by improving bioavailability of nutrients and sensory attributes of local rice-based products.

  Miraji, K. (PhD candidate), Fogliano, V. (Promotor), Capuano, E. (Co-promotor) & Linnemann, A. (Co-promotor)

  1/05/17 → 5/04/22

  Project: PhD

  • Food Security 100%
  • Cereal-based 100%
  • Nutritive Value 75%
  • Food Supply 50%
  • Sensory Properties 25%

• Turmeric (Curcumin longa) from Nigeria: Utilization, consumer awareness, composition, functional properties and impact of processing on digestion and nutritional quality.

  Idowu-Adebayo, F. (PhD candidate), Fogliano, V. (Promotor) & Linnemann, A. (Co-promotor)

  1/03/17 → 7/09/22

  Project: PhD

  • Turmeric 100%
  • Soya Milk 54%
  • Nutritive Value 50%
  • Street Food 50%
  • Cow Milk 50%

• Maize breeding objectives targeting users’ preferences.

  Ekpa, O. (PhD candidate), Fogliano, V. (Promotor) & Linnemann, A. (Co-promotor)

  1/10/16 → 28/08/20

  Project: PhD

  • Exopolysaccharide 100%
  • Malnutrition 60%
  • Protein Quality 60%
  • Corn Flour 40%
  • Lysine 40%

• Product optimization of Zambian traditionally fermented milk - mabisi.

  Moonga, B. (PhD candidate), Smid, E. (Promotor), Linnemann, A. (Co-promotor) & Schoustra, S. (Co-promotor)

  1/06/15 → 15/10/19

  Project: PhD

  • Lactococcus 100%
  • Fermented Milk 100%
  • Raw Milk 100%
  • Backslopping 100%
  • Microbial Community 100%

• Processing high protein munkoyo with increased probiotic viability.

  Phiri, S. (PhD candidate), Fogliano, V. (Promotor), Smid, E. (Promotor), Linnemann, A. (Co-promotor) & Schoustra, S. (Co-promotor)

  1/06/15 → 15/10/19

  Project: PhD

  • Lactic Acid Bacteria 100%
  • Spontaneous Fermentation 100%
  • Cereal-Based Beverage 100%
  • Aroma Compound 50%
  • Energy Drink 33%

• Ecology and Evolution of Microbial Communities in Traditional Zambian Fermented Products.

  Groenenboom, A. (PI), Linnemann, A. (CoI), Schoustra, S. (CoI), Smid, E. (CoI), Zwaan, B. (CoI), Groenenboom, A. (PhD candidate), Smid, E. (Promotor), Zwaan, B. (Promotor), Linnemann, A. (Co-promotor) & Schoustra, S. (Co-promotor)

  1/02/15 → 21/06/19

  Project: PhD

  • Fermented Milk 100%
  • Fermented Products 100%
  • Microbial Community 100%
  • Species Composition 100%
  • Acidification 42%

• Systematic analysis of the influence of food safety culture on the microbiological safety performance of food processing systems in Zimbabwe.

  Nyarugwe, S. (PhD candidate), Fogliano, V. (Promotor), Luning, P. (Promotor) & Linnemann, A. (Co-promotor)

  10/10/14 → 11/02/20

  Project: PhD

  • Food Handling 100%
  • Food Safety Culture 100%
  • Food Safety Performance 100%
  • Food Safety 27%
  • Food Companies 15%

• Monkey Orange (Strychnos sp.) assessment: quality, processing, composition and consumption in Zimbabwe.

  Ngadze, R. (PhD candidate), Fogliano, V. (Promotor), Linnemann, A. (Co-promotor) & Verkerk, R. (Co-promotor)

  1/11/13 → 10/10/18

  Project: PhD

  • Porridge 100%
  • Phenolic Compound 83%
  • Starch 66%
  • Micronutrient 33%
  • Food Security 33%

• An assessment of the nutrient and bioactive components bioaccessibility in bambara nut (Vigna subterranea) from the Sub Saharan Africa.

  Mubaiwa, J. (PhD candidate), Fogliano, V. (Promotor) & Linnemann, A. (Co-promotor)

  1/11/13 → 14/11/18

  Project: PhD

  • Vigna subterranea 100%
  • Vigna Subterranea (L.) Verdc 100%
  • Cooking Time 57%
  • Boiling 42%
  • Phenolic Compound 28%

• Bioactive properties of red sorghum bio-colorants and their derivatives.

  Akogou, F. (PhD candidate), Fogliano, V. (Promotor), Linnemann, A. (Co-promotor) & den Besten, H. (Co-promotor)

  1/09/12 → 29/08/18

  Project: PhD

  • Natural Food 100%
  • Sorghum 100%
  • Food Coloring 100%
  • Anthocyanin 28%
  • Porridge 20%

• Improving the quality of cashew nuts and cashew apple products for better nutrition and income in Benin.

  Lamboni, L. (PhD candidate), Smid, E. (Promotor), van Boekel, T. (Promotor) & Linnemann, A. (Co-promotor)

  1/09/10 → 28/05/18

  Project: PhD

  • Aspergillus 100%
  • Mycotoxin 100%
  • Fumonisin 50%
  • Aflatoxin 50%
  • Ultra High Performance Liquid Chromatography-Tandem Mass Spectrometry 25%

• Biodiversity of the shea tree and the butter quality at processing.

  Honfo, F. (PhD candidate), van Boekel, T. (Promotor) & Linnemann, A. (Co-promotor)

  1/04/10 → 20/04/15

  Project: PhD

  • Boiling 100%
  • Fat Content 75%
  • Sun Drying 50%
  • Prolonged Storage 25%
  • Drying Techniques 25%

• Studies on microbial and biochemical changes during fermentation of -mutandabota, a fermented baobab fruit pulp milk product.

  Mpofu, A. (PhD candidate), Smid, E. (Promotor), Zwietering, M. (Promotor) & Linnemann, A. (Co-promotor)

  2/01/10 → 19/10/15

  Project: PhD

  • Lactobacillus rhamnosus 100%
  • Probiotics 100%
  • Functional Food 100%
  • Baobab Fruit Pulp 100%
  • Raw Milk 66%

• Processing and marketing of pineapple in Benin: A case study of performance in Benin.

  Hounhouigan, H. (PhD candidate), van Boekel, T. (Promotor), van Trijp, H. (Promotor), Ingenbleek, P. (Co-promotor) & Linnemann, A. (Co-promotor)

  22/10/08 → 9/09/14

  Project: PhD

  • Pineapple Juice 100%
  • Pasteurization 29%
  • Juice Quality 20%
  • Juice Production 16%
  • Carboxylate 8%

• Creating value-adding co-innovations in Benin's local, regional and export pineapple supply chains

  Arinloye, D. (PhD candidate), Omta, O. (Promotor), van Boekel, T. (Promotor), Hagelaar, G. (Co-promotor) & Linnemann, A. (Co-promotor)

  1/10/08 → 25/04/13

  Project: PhD

  • Supply Chain Management 100%
  • Benin 100%
  • Information Asymmetry 50%
  • Transaction Costs Theory 25%
  • Marketing Channel 25%

• Technological options for the production of enriched, mungbean-based foods geared to consumer sensory preferences.

  Dahiya, P. (PhD candidate), van Boekel, T. (Promotor), Linnemann, A. (Co-promotor) & Nout, R. (Co-promotor)

  16/04/07 → 29/04/13

  Project: PhD

  • Nutritive Value 100%
  • Traditional Food 50%
  • Polyphenol 50%
  • Phytic Acid 50%
  • Nutritional Potential 50%

• Technological options for the production of enriched lupine-based foods geared to consumer sensory preferences and nutritional status.

  Carvajal Larenas, F. (PhD candidate), van Boekel, T. (Promotor), Linnemann, A. (Co-promotor) & Nout, R. (Co-promotor)

  1/01/07 → 28/10/13

  Project: PhD

  • Alkaloid 100%
  • Bitter Taste 60%
  • Total Solids 20%
  • Emulsifier 20%
  • Protein Content 20%

• Technological options for the production of enriched cowpea-based foods geared to consumer sensory preferences and nutritional status.

  Madode, Y. (PhD candidate), van Boekel, T. (Promotor), Linnemann, A. (Co-promotor) & Nout, R. (Co-promotor)

  1/01/07 → 21/12/12

  Project: PhD

  • Local Food 100%
  • Iron 100%
  • Dehulling 40%
  • Food Science 40%
  • Cooking Time 40%

• Processing and preservation of baobab tree (Adansonia digitata) food products for food security in West Africa: effect on vitamins and bioavailability of minerals.

  Chadare, F. (PhD candidate), van Boekel, T. (Promotor), Linnemann, A. (Co-promotor) & Nout, R. (Co-promotor)

  1/01/06 → 9/09/10

  Project: PhD