Speakers

Dieuwerke is a scientist specialising in eating behaviour and sensory science. She earned her PhD in 2012, focusing on how oral exposure to taste influences food and energy intake. Driven by a lasting interest in this topic, she continued her research during postdoctoral positions at Wageningen University and Deakin University, examining how food texture and taste influence intake and preferences. She has built a strong publication record of peer-reviewed articles and reviews (ORCID: 0000-0001-6734-5191). Her main research focuses on how texture and ingredients interact with taste and flavour perception to design foods that enhance satisfaction while reducing calorie intake. As Expertise Leader of the Flavour and Consumer Experience group, she leads a wide range of projects, from studying how GLP-1 treatments influence eating patterns and taste preferences to developing strategies that support protein transition and reduce salt intake among consumers.