John van Duynhoven, professor Magnetic Resonance

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John van Duynhoven, Professor at the Laboratory of Biophysics, uses Nuclear Magnetic Resonance to study food on a molecular level. For instance, what happens to the sensory and health qualities of a food product when sugar, salt or fat are replaced by other ingredients?
Original languageEnglish
Place of PublicationWageningen
PublisherWageningen UR
Media of outputOnline
Publication statusPublished - 2014


  • food research
  • nuclear magnetic resonance
  • food technology
  • nutrition and health

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