Research Group Food, Health & Innovation
A modern food professional needs to be versatile. Understanding the science behind food preparation and nutrition is becoming increasingly vital. Not just knowing how to do something, but understanding why.
The Food, Health & Innovation research group is dedicated to disseminating reliable, evidence-based nutrition information to a wide audience. In close collaboration with educational institutions, businesses, healthcare organisations, and private partners, we conduct practice-oriented research into food products, health, food reformulation, and food safety.
Working method
Within the Food, Health & Innovation research group, education, applied research, and industry converge. Commissioned by commercial partners, we conduct applied research on phytochemicals, texture analysis, and innovative ingredient combinations.
With a critical and scientific mindset, we examine dietary composition in relation to human health. Leveraging advanced analytical methods such as nanopore sequencing and mass spectrometry, we carry out studies focused on process optimisation, quality control, and food safety.
Our research group also actively develops novel flavor profiles. Unlike traditional bioscience laboratories, our specialised culinary testing lab allows eating, drinking, and sensory tasting alongside state-of-the-art laboratory instrumentation.
Impact
Equipped with cutting-edge analytical tools and led by experienced researchers and lecturers, the Food, Health & Innovation group investigates food systems, emerging technologies, flavors, and product formulations.
However, our mission extends well beyond the lab benches:
- Academic & industry ivents
Our scientists, lecturers, and students regularly present research findings at scientific symposia, conferences, and external industry events. - Public engagement
Every year, our research group opens its doors to the general public during the national Science Weekend (Weekend van de Wetenschap), sharing scientific knowledge in an accessible, inspiring way.
Education
The Food, Health & Innovation group welcomes vocational (MBO), higher professional (HBO), and university STEM students to participate in practice-oriented research alongside partners from academia and industry.
- Minor in Food, Health & Innovation
Offered annually to domestic and international students in chemistry, biology, and bioinformatics. - Curricular project education
We act as external commissioners and project leads for multidisciplinary curricula across various educational levels. - Guest lectures
Our researchers routinely deliver specialised lectures sharing practical insights from ongoing research.
Research focus areas
Much remains to be discovered about our food. Scientists, lecturers, and students in our group perform applied research in collaboration with and commissioned by SMEs:
- Plant-based bioactives & phytochemicals
Characterisation and application in fruits, vegetables, and herbs. - Texture & structure profiling
E.g., assessing structural integrity in cellular agriculture and cultivated meat products. - Fermentation dynamics & composition
Studying fermented products such as sourdough, kefir, and kombucha. - Diet & the microbiome
Evaluating interactions between diet and gut flora in health and disease management. - Industrial innovation
Tailored research into food safety assurance, shelf-life extension, and product reformulation.
Our team
- Dr. Angelic van der Aar – Associate Professor (Associate Lector) & Group Leader, Food, Health & Innovation
- Dr. Danny Dukers – Director, Leiden Centre for Applied Bioscience (LCAB)
- Dr. Karsten Kaspers – Lecturer / Researcher
- Jasper van den Heuvel – Lecturer / Researcher
- Laurie Mans, PhD – Group Leader, Cell Biology
Key research projects
SPICE: The Smart Successor to the 'Pungency Test'
How spicy is that chili pepper really? Currently, growers and sauce manufacturers often evaluate heat levels simply by subjective tasting. However, the human palate has clear limitations. Within the SPICE project (System for Pungency Identification and Classification Evaluation), the LCAB - alongside Wageningen University & Research (WUR) and innovative SMEs - is developing an affordable, ultra-fast "artificial tongue" to accurately map and classify pungency.
Metatranscriptome of Kombucha
In complex microbial communities, identifying member species is only the first step—we also need to discover their functional roles. In this project on kombucha cultures, we investigate community composition and monitor dynamic gene expression to identify how specific microorganisms interact and perform tasks during fermentation.
Large-Scale Neo-Cartilage Engineering: Regenerative Therapies for Osteoarthritis
The Food, Health & Innovation and Cell Biology groups are investigating an innovative regenerative medicine approach for treating osteoarthritis (OA). We focus on repairing damaged articular cartilage - essential for long-term pain relief without the need for total joint replacement. Our goal is to develop durable, customisable neo-cartilage implants for patients in advanced stages of the disease.
Fermentobiomics (Completed)
Fermented products like sourdough bread, kefir, and kombucha have seen surging consumer demand, driving manufacturers to scale production. To support food producers, this project elucidated the microbial dynamics (the fermentobiome) throughout fermentation. Combining multi-omics workflows, we successfully characterised the biological mechanisms underpinning successful fermentation.
Microbiome Diversity in Zebrafish Larvae
Fermented beverages like kombucha and kefir are produced using complex microbial consortia. Despite their growing popularity, their specific physiological health effects remain largely unmapped. The Food, Health & Innovation research group, in collaboration with Leiden University, investigates the potential probiotic properties of these fermentobiomes using zebrafish larvae models and nanopore sequencing technology.
Our network & partners
We actively collaborate with higher education institutions, industry leaders, healthcare organisations, and local producers. Current research projects involve partners such as:
- Academic & clinicaliInstitutions: Leiden University, Leiden University Medical Center (LUMC), Wageningen University & Research (WUR).
- Industry & producers: Verstegen Spices & Sauces, Yaya Kombucha, De Kefirshop, Grainlabs, Broodheeren, Leffers, Pompernikkel, Wateetons, Marque Restaurant, Dutch Bakery Association (Nederlandse Vereniging voor de Bakkerij), BaseClear, Givaudan, and FG Restaurant.
Collaborate with us?
Dr. Angelic van der Aar
Associate Professor & Group Leader – Food, Health & Innovation
Contact & information
The Food, Health & Innovation research group is part of the Leiden Centre for Applied Bioscience (LCAB) at University of Applied Sciences Leiden (Hogeschool Leiden). Email: [email protected]