Scientific Committee

Markus Stieger is Professor holding a personal chair for Food Oral Processing at Wageningen University, Division of Human Nutrition & Health and the Food Quality and Design group (The Netherlands). His research focuses on the impact of food oral processing behaviour on sensory perception, food intake and food digestion. Markus is associate editor of Food Hydrocolloids and the Journal of Texture Studies. At Wageningen University he teaches undergraduate and postgraduate courses. He has been (co-)promotor of 22 PhD students and currently supervises 10 PhD students. He co-authored over 150 publications and holds 2 patents.

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