Addie van der Sluis

Addie van der Sluis is a Researcher at Wageningen University & Research within the Food, Health & Consumer Research group of Wageningen Food & Biobased Research. Her work critically addresses food security, safety, and sustainability through interdisciplinary research spanning protein quality assessment, food legislation, and waste reduction strategies. With 52 research outputs including reports, articles, and conference presentations, she bridges scientific inquiry with practical policy applications in global food systems.

Her research interests focus on protein quality metrics (amino acid scoring, digestibility), EU food legislation for novel foods, and systemic food waste reduction. She investigates how cosmetic standards in produce marketing impact waste streams and develops AI-driven methodologies for protein quality assessment. Her work integrates nutrition science, environmental sustainability, and regulatory frameworks to tackle food security challenges, with particular emphasis on sustainable protein sources like seaweed and policy interventions for waste prevention.

Analysis of her 15 most recent publications reveals a strong trajectory toward AI-assisted literature synthesis for protein quality assessment and increasingly sophisticated analysis of food waste policy impacts. Her work demonstrates consistent focus on translating scientific findings into actionable regulatory guidance, particularly regarding novel food approvals and cosmetic standard reforms. The interdisciplinary nature of her research spans food science, environmental engineering, and socio-economic policy analysis.

Dr. van der Sluis has secured and led significant research projects including 'Verlaging medicijngebruik agv voeding' (2009) focused on reducing medication use through nutrition in care facilities, and 'Interventies voedingswaarde' (2008-2011) developing nutritional value interventions. Her grant work emphasizes practical implementation of research findings into food policy and industry practice.

She actively collaborates within Wageningen Food & Biobased Research's Food, Health & Consumer Research group and maintains international networks through conference participation. Her recent activities include presentations on EU novel food legislation (2021) and microbial food cultures regulation (2020), demonstrating engagement with evolving food safety frameworks.