Markus Stieger

Prof. Markus Stieger is a Professor of Food Oral Processing at Wageningen University, Netherlands, affiliated with both the Human Nutrition and Health division and the Food Quality and Design group. He holds a PhD in Physical-Chemistry from the University of Kiel, Germany. His research focuses on understanding how food structures and oral processing behaviors influence sensory perception, energy intake, and digestion, with applications in designing foods that regulate metabolism and enhance health outcomes. He has led multi-disciplinary projects at TiFN (2007-2020), securing ~13 million euros in grants, and currently supervises 10 PhD students. He co-authored over 130 publications and holds 2 patents, while editing Food Hydrocolloids and Journal of Texture Studies.

• Education: PhD in Physical-Chemistry (University of Kiel)
• Research: Oral processing impacts on digestion, sensory perception, and metabolic responses
• Teaching: Undergraduate/postgraduate courses in sensory science, food digestion, and product design
• Grants: Over 13 million euros from governmental/non-governmental bodies
• Leadership: TiFN project leader and member of Food Oral Processing conference committees

His work bridges food chemistry, engineering, and human physiology, emphasizing the role of food structure in health outcomes. Recent projects include optimizing plant-based meat analogues, studying chewing behavior effects on gut microbiota, and enhancing sensory quality of food alternatives. He collaborates across disciplines to address global challenges in sustainable food systems and consumer health.