René de Wijk

René de Wijk is an external researcher at Wageningen University & Research, specializing in sensory science and consumer behavior. His work focuses on understanding how product and store information influence acceptance of sustainable foods and textiles, integrating implicit measures like facial expressions and physiological responses.

• Research Outputs: Over 157 publications, including reports, chapters, and peer-reviewed articles.
• Projects: Led initiatives on biodiversity-positive food processing, salivation and taste perception, and consumer acceptance of novel protein foods.

His research bridges sensory evaluation with consumer psychology, emphasizing oral processing, food texture, and demographic factors in dietary choices.

Article Trends: Recent work highlights sustainable food systems, implicit consumer responses, and cross-domain applications (e.g., textiles). Earlier studies focus on sensory modeling and physiological determinants of eating behavior.

Collaborations: Frequently works with colleagues like Annet Janssen and Lex Dwyer, contributing to interdisciplinary studies on food-wellbeing interactions.