Activities per year
Activities
- 21 results
Search results
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Martijn Noort (Speaker) & Stefano Renzetti (Speaker)
19 Dec 2022Activity: Talk or presentation › Oral presentation › Professional
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Towards Sustainable Shifts to Healthy Diets and Food Security in Sub Saharan Africa with Climate Resilient Crops in Bread Type Products
Martijn Noort (Speaker) & Stefano Renzetti (Speaker)
26 May 2022Activity: Talk or presentation › Oral presentation › Academic
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Martijn Noort (Speaker) & Stefano Renzetti (Speaker)
7 Apr 2022Activity: Talk or presentation › Oral presentation › Academic
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Breads from African Climate-Resilient Crops for Improving Diets and Food Security
Martijn Noort (Speaker) & Stefano Renzetti (Speaker)
6 Jul 2022Activity: Talk or presentation › Oral presentation › Academic
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Digital reformulation to improve health and diets
Stefano Renzetti (Speaker) & Görkem Simsek-Senel (Speaker)
19 Nov 2020Activity: Talk or presentation › Invited talk › Professional
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Bakery reformulations: how to choose ingredients and get the texture right
Stefano Renzetti (Speaker)
26 Nov 2020Activity: Talk or presentation › Invited talk › Academic
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Ingredients and formulations design towards healthy, sustainable diets
Stefano Renzetti (Speaker)
Jul 2020Activity: Talk or presentation › Oral presentation › Professional
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Panel Discussion: Future reformulation strategies for bakery and snacks
Stefano Renzetti (Speaker)
26 Nov 2020Activity: Talk or presentation › Public lecture/debate/seminar › Academic
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Treasure hunting: plant-based side-streams as goldmine for sugar replacement
Stefano Renzetti (Speaker)
1 Sept 2020Activity: Talk or presentation › Invited talk › Professional
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Formulating with hydrogen-bond interactions: a tool to design bakery products with improved nutritional composition
Stefano Renzetti (Speaker) & Ruud van der Sman (Contributor)
24 Apr 2019Activity: Talk or presentation › Oral presentation › Professional
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Understanding food structuring processes in bakery products for improved formulation and nutrition design
Stefano Renzetti (Speaker)
3 Sept 2019Activity: Talk or presentation › Invited talk › Professional
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Importance of food microstructure & Microstructural analysis of relevance Part I
Stefano Renzetti (Speaker)
6 Feb 2019Activity: Talk or presentation › Invited talk › Professional
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Influence of legume proteins and soluble dietary fibres on instrumental texture and sensory properties of gluten-free model breads
Stefano Renzetti (Speaker), Nicoletta Pellegrini (Contributor) & Markus Stieger (Contributor)
27 Jun 2019Activity: Talk or presentation › Oral presentation › Professional
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Quantitative approaches in food structure and nutrition design: towards personalization and digitalization
Stefano Renzetti (Speaker) & Ruud van der Sman (Speaker)
12 Nov 2019Activity: Talk or presentation › Invited talk › Professional
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Food structuring in cereal-based products by means of hydrogen bonding
Stefano Renzetti (Speaker) & Ruud van der Sman (Contributor)
Aug 2019Activity: Talk or presentation › Oral presentation › Professional
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Hydrogen-bond interactions as quantitative descriptors of food structuring mechanisms during cereal-based food processing
Stefano Renzetti (Speaker) & Ruud van der Sman (Contributor)
17 Jun 2019Activity: Talk or presentation › Oral presentation › Professional
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Understanding the impact of food reformulation strategies on blood glucose and short-term well-being
Stefano Renzetti (Speaker), Nicoletta Pellegrini (Contributor) & Markus Stieger (Contributor)
4 Dec 2019Activity: Talk or presentation › Oral presentation › Professional
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19th ICC Conference - Science meets Technology
Stefano Renzetti (Participant)
25 Apr 2019Activity: Participating in or organising an event › Participation in or organising a workshop, seminar, course › Professional
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Interactions between biopolymers, solutes and water as controlling factors of the structuring pathway in food matrices: Material science based guidelines for the design of bakery products with improved nutritional profile
Stefano Renzetti (Speaker)
19 Mar 2018Activity: Talk or presentation › Oral presentation › Professional
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Sugars and dietary fibre functionality: from fundamentals to product development
Stefano Renzetti (Speaker)
2 Oct 2018 → 4 Oct 2018Activity: Talk or presentation › Invited talk › Professional
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Understanding fibres functionality in bakery applications from a material science perspective
Stefano Renzetti (Speaker)
5 Jun 2018Activity: Talk or presentation › Invited talk › Professional