Rob van Haren, lecturer of Hanze UAS: “Our specialty primarily concerns the development and extraction of high-quality components: bioceuticals. This includes clean label aromatics and flavourings, as well as, for example, cosmetics and substances that promote well-being.”
Using an olfactometer linked to a gas chromatograph, Van Haren is able to characterise the composition of these substances numerically, as well as sensorially.
The research forms part of BIOCAS; an Interreg NSR project focused on transforming rural areas surrounding the North Sea into smart, specialised regions, where local biomass flows are valorised through means of bio-cascading.
Read the full article in Agro&Chemistry
Image: MarcoFood/Shutterstock
