Speaker

Markus Stieger

Prof. Markus Stieger holds a personal chair at the Sensory Science and Eating Behaviour and the Food Quality and Design group at Wageningen University (The Netherlands). Markus’s research focuses on the impact of food oral processing behaviour on sensory perception, food intake and food digestion. He is Associate Editor of Food Hydrocolloids and the Journal of Texture Studies. Markus has co-authored over 150 publications and holds 2 patents. At Wageningen University he teaches undergraduate and postgraduate courses.

Wageningen University
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