Arianne van Eck

Arianne van Eck is an Assistant Professor at Wageningen University specializing in Sensory Science and Eating Behaviour. Her research focuses on the interplay between food properties, oral processing mechanics, and sensory perception, particularly in composite foods and condiment interactions.

• Active in Dynamic Sensory Perception and Bolus Formation research
• Co-promotor for PhD projects on Flavor Release, Snack Intake, and Food Structure Heterogeneities

Her work combines food material science with behavioural nutrition, examining how physical food properties affect consumption patterns and sensory experiences. Key collaborations include researchers like E. Scholten, V. Fogliano, and M. Stieger.

Current research outputs (12 total) include high-impact publications in Journal of Agricultural and Food Chemistry and Food and Function, with significant citations in domains like Mayonnaise Microstructure and Sensory Quality Modelling.