Podcasts about wageningen university

In this episode of #aBitOfCCS, Jana Bernhard-Harrer sits down with Denise Roth, a PhD student at the Strategic Communication Group at Wageningen University & Research. Denise's research focuses on how science is communicated by political elites and the implications for the relationship between science and society.Her study, "In the Crossfire: Online Hostility Towards Public Figures Amid Politicized Science Communication" , investigates how large language models (LLMs) can be leveraged to annotate training data for a classifier capable of distinguishing hateful language from other types of online comments. Together, we explore the intersection of AI, social science, and combating online hostility in the context of politicized science communication.Don't miss this thought-provoking discussion on the challenges and opportunities in understanding and addressing hostility towards public figures in today's digital age. If you have any questions, you can connect with Denise here: Denise Roth - Wageningen University & Research

What if we could turn the mountains of food waste we generate every day into high-value chemicals that replace fossil fuels and palm oil—two of the most environmentally destructive inputs in our economy? That's exactly what this episode's guest is doing. Marc den Hartog is the CEO of ChainCraft, a Dutch biotechnology company using fermentation to convert agricultural waste into medium-chain fatty acids—essential building blocks for everything from fats for foods to lubricants to bioplastics and fragrances. Founded as a spin-off from Wageningen University, ChainCraft is pioneering open-culture fermentation process that offers a scalable, circular alternative to petroleum-based chemicals. And they're not just operating at the lab bench—in addition to having raised 40 million euros in investment so far, the company already has a pilot facility in Amsterdam producing 2,000 tons of fatty acids per year, with plans for a full-scale industrial plant underway. Marc joined ChainCraft after a distinguished career in the chemical industry, including senior roles at Corbion and other global players. Now, he's applying that experience to scale a cleantech company aiming to rewire one of the dirtiest parts of our supply chains—chemical production—into a model of sustainability. In this conversation, Marc and I talk about how ChainCraft's technology works, why food waste is a goldmine of untapped value and what it will take for his team to go from demo plant to commercial scale. If you care about the future of sustainable industry, the circular economy, or just finding smarter ways to deal with the waste we already produce, you're going to love this episode.

It's The Ranch It Up Radio Show! Join Jeff Tigger Erhardt, Rebecca Wanner AKA BEC and their crew as they hear how to manage bloat with Farmatan.  Plus a breakdown of the Bezos dollars being invested to cut methane emissions of Livestock, and lots more on this all new episode of The Ranch It Up Radio Show. Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. Season 5, EPISODE 240 Farmatan Used To Manage Bloat Cattle producers have experienced reductions in bloats and death loss using Farmatan liquid and powder. A peer reviewed study found 81% fewer days of bloat and 17% ADG of heifers grazing winter wheat.  Jeff Bezos Invests Millions to Cut Methane Emissions from Livestock Billionaire Jeff Bezos, founder of Amazon and one of the world's wealthiest individuals with a net worth exceeding $190 billion, is turning his attention to livestock production. Through the Bezos Earth Fund, a $10 billion climate-focused initiative he launched in 2020, Bezos is investing in projects designed to reduce methane emissions from cattle. Bezos Earth Fund Targets Methane Emissions in Cattle Ranching, farming, and the Western lifestyle are at the heart of everything we do. Tigger & BEC bring you exclusive insights from the world of working ranches, cattle farming, and sustainable beef production. Methane is over 80 times more potent than carbon dioxide over a 20-year period, according to climate scientists. To address this, Bezos and the Global Methane Hub have jointly launched a $27.4 million initiative aimed at breeding low-methane-emitting cattle and developing technologies to curb livestock emissions globally. This groundbreaking initiative includes: $8.7 million for low-emission dairy breeding in Holstein, Jersey, Brown Swiss, and Red breeds, led by Wageningen University in the Netherlands. $4.85 million to the Angus Foundation (Saint Joseph, MO) to integrate low-methane traits into beef cattle breeding programs across North America, Oceania, and Europe. $3.35 million to support methane-efficient breeding in Indigenous African cattle populations. $2.34 million to the University of Nebraska to research methane reduction in commercial and crossbred beef cattle herds. $8.1 million toward research at universities in Uruguay and Australia and for rumen microbiome analysis. A Powerful Push to Transform Livestock Emissions Bezos is not working alone. The Global Methane Hub, launched in 2022 in support of the Global Methane Pledge from COP26, brings together powerful partners including the IKEA Foundation, Inter-American Development Bank, and major NGOs. With deep funding and global reach, the coalition is pushing for fast, scalable solutions in agriculture. REFERENCE: https://www.wlj.net/logans-comments-bezos-dollars-and-dna/#:~:text=The%20$27.4%20million%20in%20funds,technology%20in%20cattle%20breeding%20methods. Featured Experts in the Cattle Industry Joe Knopp - Imogene Ingredients https://www.imogeneingredients.com/ Follow on Facebook: @farmatanusa Mark Vanzee – Livestock, Equine, & Auction Time Expert https://www.auctiontime.com/ https://www.livestockmarket.com/ https://www.equinemarket.com/ Follow on Facebook: @LivestockMkt | @EquineMkt | @AuctionTime Kirk Donsbach – Financial Analyst at StoneX https://www.stonex.com/ Follow on Facebook: @StoneXGroupInc Shaye Koester – Host of Casual Cattle Conversation https://www.casualcattleconversations.com/ Follow on Facebook: @cattleconvos Contact Us with Questions or Concerns Have questions or feedback? Feel free to reach out via: Call/Text: 707-RANCH20 or 707-726-2420 Email: RanchItUpShow@gmail.com Follow us: Facebook/Instagram: @RanchItUpShow YouTube: Subscribe to Ranch It Up Channel: https://www.youtube.com/c/RanchItUp Catch all episodes of the Ranch It Up Podcast available on all major podcasting platforms. Discover the Heart of Rural America with Tigger & BEC Ranching, farming, and the Western lifestyle are at the heart of everything we do. Tigger & BEC bring you exclusive insights from the world of working ranches, cattle farming, and sustainable beef production. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner (BEC) and their mission to promote the Western way of life at Tigger and BEC. https://tiggerandbec.com/ Industry References, Partners and Resources For additional information on industry trends, products, and services, check out these trusted resources: American Gelbvieh Association: https://gelbvieh.org/ Imogene Ingredients: https://www.imogeneingredients.com/ Allied Genetic Resources: https://alliedgeneticresources.com/ Westway Feed Products: https://westwayfeed.com/ Medora Boot: https://medoraboot.com/ Transova Genetics: https://transova.com/ Axiota Animal Health: https://axiota.com/multimin-campaign-landing-page/ Wrangler: https://www.wrangler.com/ Rural Radio Network: https://www.ruralradio147.com/ RFD-TV: https://www.rfdtv.com/ Wulf Cattle: https://www.wulfcattle.com/ Jorgensen Land & Cattle: https://jorgensenfarms.com/

Melted cheese over a burger – is your stomach rumbling? How about making that cheese from plant protein and the burger from insects? We need to develop ways to produce more existing sources of protein more efficiently. Animal-based protein has an important role as part of a sustainable diet and as a contributor to food security. But now is the timefor alternative sources of complementary protein for direct human consumption, and animal feed, to increase their market share. In this episode we are going to be looking at how to increase the production and market uptake of complementary proteins, with:Emanuele Zannini who has a PhD in Applied Biomolecular Science and is now a senior researcher coordinator at the School of Food and Nutritional Sciences, University College Cork. Tuen Veldkamp, a senior researcher in Animal Nutrition at Wageningen University and Research (WUR) and who is interested in testing and demonstrating innovative rearing methods to help the European insect supply chain become commercially viable.Erlend Sild the founder of the deep-tech company, BugBox, who has developed an industrial and scalable technology forsustainable protein production from crickets, providing competitive production costs and increasing efficiency using AI.

  In deze aflevering spreken we met Anouk Mesch, PhD-kandidaat aan Wageningen University & Research. Ze onderzoekt binnen het vijfjarige SWITCH-project hoe we jongeren (12-18 jaar) kunnen stimuleren om gezonder én duurzamer te eten. We bespreken onder andere: Hoe eten jongeren nu – en wat is wenselijk? De overlap en verschillen tussen gezond & duurzaam eten.  Hoe brengen we verandering zonder betutteling?

In this episode of The Pet Food Science Podcast Show, Dr. Ching-Yen Lin, Technical Services Manager at Wilbur-Ellis Nutrition, shares what you need to know about using potato ingredients in pet food. She clears up common myths about potatoes, explains how they stack up against sweet potatoes, and talks about their processing advantages and safety factors. Find out why potatoes bring more to the table than just energy. Tune in now on all major platforms!"Potato ingredients contribute not only starch and protein but also micronutrients like potassium and vitamin C, supporting nutritional diversity in pet diets."What will you learn: (00:00) Introduction(05:02) Potato ingredient types(10:17) Nutritional benefits of potatoes(13:33) Potato vs. sweet potato(16:49) Inclusion strategies in diets(19:42) Addressing anti-nutritional factors(23:08) Final QuestionsMeet the guest:Dr. Ching-Yen Lin holds a Ph.D. in Nutrition Sciences from the University of Illinois and a Master's in Animal Sciences from Wageningen University. She currently serves as Technical Services Manager at Wilbur-Ellis Nutrition, focusing on bridging science with real-world pet food solutions. With expertise in gut health, ingredient functionality, and diet formulation, Dr. Lin is passionate about advancing companion animal nutrition.Connect with our guest on Social Media: LinkedInLiked this one? Don't stop now — Here's what we think you'll love!

Alcohol is bijna net zo oud als het heelal zelf. De consumptie door zoogdieren begon een stuk recenter - zo'n zestig miljoen jaar geleden, in de vorm van gistend fruit. Hoe werd de stap gezet van zulke ‘natuurlijke' alcohol naar bier, wijn en whisky? Wat doet drank met je sociale skills en met je lijf? En kun je aangeschoten raken van alcoholvrij bier?Een speciale live aflevering opgenomen vanuit de Wageningen University and Research (WUR). In het eerste deel bespreken Hendrik Spiering en Bart Funnekotter de geschiedenis van alcohol en in het tweede deel wijden Martine Kamsma en Sander Voormolen zich aan de gezondheidsaspecten van alcohol. Heb je vragen, suggesties of ideeën over onze journalistiek? Mail dan naar onze redactie via podcast@nrc.nl.Host: Gemma VenhuizenGasten: Bart Funnekotter, Martine Kamsma, Hendrik Spiering, en Sander VoormolenRedactie en montage: Rosa van ToledoFoto: Klaus Vedfelt / GettyImagesZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Wat als je frietjes kan eten die zijn gegroeid op jouw eigen plas? En waarom zouden we dat eigenlijk willen? Spoiler: het is duurzamer dan je denkt, en het stinkt minder dan je zou verwachten.

Data collection and analysis is a vital step in the fight to end plastic pollution. AI could hold the answers, however it also poses significant challenges. Here we discuss how AI technology is influencing research at the Commonwealth Scientific and Industrial Research Organization (CSIRO) and at Wageningen University to see how they are overcoming these new challenges.  

A simple microscope gift during a childhood illness sparked a lifelong passion for horticulture that would take Dr. Daniel Leskovar from Argentina to leadership in American plant science. As the current President of the American Society for Horticultural Science, Dr. Leskovar shares the remarkable journey that began with his father's work in hop production and led him through prestigious institutions across three continents.The conversation reveals how formative experiences—observing agricultural practices in Patagonia, studying plant cells during recovery from a kidney infection, and adapting to a fruit and vegetable-rich diet—shaped his scientific curiosity. Dr. Leskovar pursued advanced degrees at Wageningen University, UC Davis, and the University of Florida before establishing himself as a respected researcher and center director at Texas A&M University.From his base in the "Winter Garden of Texas," Dr. Leskovar conducts innovative research on artichokes, tomatoes, spinach, and hydroponics. His current projects showcase a commitment to practical solutions, including grafting techniques for improved tomato production, assessing cadmium levels in spinach to ensure food safety, and developing hydroponic systems that can engage students with horticultural science.What truly distinguishes this conversation is Dr. Leskovar's vision for horticultural science globally. He articulates ambitious goals for ASHS, emphasizing the need to elevate publications, strengthen the society's brand recognition, and forge international partnerships that highlight how "what we do matters to people, matters to the environment, matters to quality of life."Ready to discover how horticultural science shapes our world? To learn more about Dr. Leskovar's research, visit Vegetable physiology, production, quality - Texas A&M AgriLife Center at Uvalde or contact him directly at daniel.leskovar@ag.tamu.edu.Learn more about the American Society for Horticultural Science (ASHS) at https://ashs.org/.HortTechnology, HortScience and the Journal of the American Society for Horticultural Science are all open-access and peer-reviewed journals, published by the American Society of Horticultural Science (ASHS). Find them at journals.ashs.org.Consider becoming an ASHS member at https://ashs.org/page/Becomeamember!You can also find the official webpage for Plants, People, Science at ashs.org/plantspeoplesciencepodcast, and we encourage you to send us feedback or suggestions at https://ashs.org/webinarpodcastsuggestion. Podcast transcripts are available at https://plantspeoplescience.buzzsprout.com.On LinkedIn find Sam Humphrey at linkedin.com/in/samson-humphrey. Curt Rom is at https://www.linkedin.com/in/curt-rom-611085134/. Lena Wilson is at https://www.linkedin.com/in/lena-wilson-2531a5141/. Thank you for listening! ...

Het lijkt wel alsof sommige mensen alles kunnen eten zonder ook maar een grammetje aan te komen, terwijl een ander al strakkere broeken krijgt, van bijna niks. Klopt dat ook? En hoe zit dat dan precies? In deze aflevering vertelt Marco Mensink van Wageningen University wat de wetenschap hier tot nu toe over ontdekte.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

BUFFALO, NY — March 26, 2025 — A new #research paper was #published in Aging (Aging-US) on January 29, 2025, in Volume 17, Issue 2, titled “Diet, lifestyle and telomere length: using Copula Graphical Models on NHANES data.” Researchers Angelo M. Tedaldi, Pariya Behrouzi, and Pol Grootswagers from Wageningen University and Research used data from the National Health and Nutrition Examination Survey (NHANES) to explore how diet and lifestyle affect telomere length, a key marker of cellular aging. They found that inflammation—rather than diet, exercise, or smoking—had the strongest and most consistent association to telomere shortening. The findings suggest that reducing inflammation may be more effective than dietary changes in slowing down the aging process at the cellular level. Telomeres are protective caps at the ends of chromosomes that get shorter as we age. When they become too short, cells lose the ability to divide properly, which can contribute to aging and age-related diseases. Previous studies suggested that healthy habits might protect telomeres, but many focused on a small number of factors and did not account for important elements like inflammation or differences in blood cell composition. This study aimed to take a more complete, data-driven approach. The research team analyzed health data from over 7,000 U.S. adults collected between 1999 and 2002. Using a method called Copula Graphical Modeling, they examined more than 100 variables—such as diet, physical activity, smoking, and blood biomarkers—across three age groups: Young (20–39 years), Middle (40–59 years), and Old (60–84 years). They found that telomere length was most strongly associated to age, levels of C-reactive protein (CRP)—a common marker of inflammation—and gamma-tocopherol, a form of vitamin E found in the blood. Higher CRP levels were consistently associated with shorter telomeres, especially in younger and middle-aged adults. The results suggest that while lifestyle factors like diet and exercise still play a role, their impact on aging may be indirect—mainly through their influence on inflammation. This finding shifts the focus toward managing chronic inflammation as a potentially more effective way to preserve telomere length and promote healthy aging. “The central role played by CRP and the marginal role of antioxidants suggests that telomeres are particularly vulnerable not to oxidative stress, but to inflammation; and they should be protected against it.” The study challenges earlier research that looked at individual lifestyle factors isolated. By using a more advanced and inclusive method, this analysis offers a clearer picture of how health behaviors, biological markers, and aging are connected. Although this research cannot prove a cause-and-effect relationship, it strongly supports the idea that inflammation plays a key role in cellular aging. The authors recommend further long-term studies to better understand how inflammation affects telomere length over time. In the meantime, reducing chronic inflammation may be one of the most important steps to help support healthy aging and reduce the risk of age-related diseases. DOI - https://doi.org/10.18632/aging.206194 Corresponding author - Angelo M. Tedaldi - angelomt1999@gmail.com Video short - https://www.youtube.com/watch?v=C2yXfF7iY6c Subscribe for free publication alerts from Aging - https://www.aging-us.com/subscribe-to-toc-alerts Please visit our website at https://www.Aging-US.com​​ and connect with us: Facebook - https://www.facebook.com/AgingUS/ X - https://twitter.com/AgingJrnl Instagram - https://www.instagram.com/agingjrnl/ YouTube - https://www.youtube.com/@AgingJournal LinkedIn - https://www.linkedin.com/company/aging/ Pinterest - https://www.pinterest.com/AgingUS/ Spotify - https://open.spotify.com/show/1X4HQQgegjReaf6Mozn6Mc MEDIA@IMPACTJOURNALS.COM

Can we have more honest conversations about the future of food and agriculture? That's the plea from Ken Giller, recently retired professor at Wageningen University, after four decades of witnessing both progress and setbacks in supporting farmers worldwide. We discuss the dangers of populist narratives that oversimplify agricultural challenges, how to reshape research incentives to embrace complexity and nuance, why he opposes carbon credit schemes for farmers, and more.For more info, transcript and resources, visit: https://tabledebates.org/podcast/episode83GuestsKen Giller, Wageningen UniversityHostMatthew Kessler, TABLEEpisode edited and produced by Matthew Kessler. Music by Blue dot sessions.

In this episode of The Pet Food Science Podcast Show, Dr. Gavin Boerboom, Global Category Director of Trace Minerals at Trouw Nutrition, takes a closer look at the role of trace minerals in pet nutrition. He breaks down the science behind their bioavailability and highlights how they support immune function, coat health, and sustainability in companion animals. Dr. Boerboom offers practical insights for pet food formulators and industry professionals, sharing tips on optimizing formulations while balancing nutritional benefits with environmental responsibility. Listen now on your favorite platform to stay informed about the latest in pet food innovation!Missed Gavin's last episode? Watch now!"Trace minerals affect not just immune health, but also skin and coat quality, energy metabolism, and overall physiological performance in pets."Meet the guest: Dr. Gavin Boerboom is the Global Category Director of Trace Minerals at Trouw Nutrition. With a Ph.D. in trace mineral nutrition from Wageningen University, he has expertise in monogastric nutrition, product development, and marketing strategies. Dr. Boerboom's career spans research, technical support, and global program management, focusing on improving the bioavailability and sustainability of trace minerals.What will you learn:(00:00) Highlight(01:57) Introduction(04:03) Trace minerals(07:17) Coat health(09:57) Trace minerals & obesity(18:51) Sustainability & sourcing(25:12) Precise requirements(28:27) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- Scoular- Corbion- ProAmpac- EW Nutrition- Alura- Symrise- Biorigin- ICC

This episode features Dr. Abigail (Abbey) Thiel PhD, who works remotely (from the US) with Wageningen University to manage a project focused on developing animal-free milk proteins using precision fermentation. Dr. Thiel explains that the motivation for the project is to find alternatives to animal-produced foods using microorganisms to produce key components of dairy products. […] The post Precision fermentation for animal-free milk, with Dr. Abigail Thiel PhD appeared first on International Scientific Association for Probiotics and Prebiotics (ISAPP).

In this episode of The Dairy Podcast Show, Ignacio Artavia, Global Marketing Manager for Ruminants at dsm-firmenich, explores the critical role of 25-hydroxyvitamin D3 (25OHD3) in dairy cattle health. Unlike traditional vitamin D3, which requires metabolic conversion in the liver and kidneys before becoming bioavailable, 25OHD3 bypasses the first step, allowing for faster absorption and improved efficiency. Learn how this can enhance calcium metabolism, immune function, and milk production, helping dairy cows stay healthier and productive. Listen now on all major platforms!"Feeding 25-hydroxy D3 benefits dairy herds by improving health, enhancing calcium metabolism, and strengthening immunity—boosting milk yield."Meet the guest: Ignacio Artavia holds a Bachelor's degree in Agronomic Engineering from EARTH University in Costa Rica and a Master's in Animal Sciences with a specialization in Animal Nutrition from Wageningen University in the Netherlands. With a background in ruminant nutrition, he has worked extensively in dairy cattle health, focusing on mycotoxin risk management and vitamin supplementation. Currently serving as Global Marketing Manager for Ruminants at dsm-firmenich, Ignacio is dedicated to improving dairy farm sustainability and efficiency.What you'll learn:(00:00) Highlight(01:26) Introduction(03:42) Guest background(07:39) Why vitamin D matters(11:11) Sunlight vs. dietary vitamin D(19:16) Vitamin D conversion(22:50) Milk production and immunity(34:16) Final three questionsThe Dairy Podcast Show is trusted and supported by innovative companies like: dsm-firmenich* Adisseo- Natural Biologics- Scoular- Priority IAC- Protekta- Volac- SmaXtec- ICC- Acepsis- Trouw Nutrition- Berg + Schmidt

Abigail Thiel is a Food Scientist and YouTuber of ‘Abbey the Food Scientist'. She is a postdoctoral researcher at Wageningen University in the Netherlands, focusing on food quality and design, with a particular interest in ice cream microstructure, healthier fat alternatives, and sustainable food production. She joins The Drip to delve into the fascinating world of ice cream science, from its microstructure to the intricacies of creating healthier and more sustainable sweet treats.In this episode, you'll hear about:What are the ice cream terms "variegates" and "inclusions”?Understanding the healthier fats in ice cream.Creating a food science YouTube channel.Precision fermentation: milk proteins from yeast.00:00 Ice Cream Texture Research Funding03:48 Started YouTube During Covid Lockdown08:40 Yeast-Based Milk Protein Production12:50 Abby's Food Science Courses Online15:31 Tackling Ice Cream Moisture Migration16:36 "Mesmerizing Down Tempo Collaboration"Jump to:(00:53) How Abby started studying the science of ice cream through a USDA-funded project focusing on healthier fats.(03:46) The difference between variegates and inclusions and their importance in ice cream.(07:22) Balancing texture and health in food, and how it is a central theme in Abby's research.(11:53) Abby's venture into YouTube during the COVID-19 lockdown.(14:37) This episode's song recommendation.(15:28) This episode's mantra.Featured Artist and Song:Liftoff by Adastra and Bethany AgustinLinks mentioned in this episode:Abbey the Food Scientist – WebsiteAbbey the Food Scientist – YouTubeAbigail Thiel on LinkedInWageningen UniversityTaylor Swift, music was chosen by Abigail ThielConnect with the showAQUALABZachary Cartwright, PhD

NIEUW: Volg ons via het PoV WhatsApp kanaal. Klik op deze link om direct naar het kanaal te gaan. Je kan daar stemmen op nieuwe onderwerpen voor in de show, en we droppen daar ook de laatste wetenswaardigheden! Vandaag hebben we dr. ir. Anneleen Kuijsten te gast. Anneleen is docent en onderzoeker bij de afdeling Humane Voeding en Gezondheid van Wageningen University & Research (WUR). Haar werk richt zich op voedingsonderzoek en volksgezondheid, met een speciale focus op de ontwikkeling van duurzame, op voedsel gebaseerde voedingsrichtlijnen. De huidige Richtlijnen Goede Voeding dateren uit 2015 en staan op het punt vernieuwd te worden. Wanneer kunnen we de nieuwe richtlijnen verwachten, en welke veranderingen staan ons te wachten? Dit en meer bespreken we in deze show! I'm a Foodie is onafhankelijk en heeft geen banden met de voedingsindustrie. We ontwikkelen webinars, online masterclasses en schrijven boeken om jou te inspireren om gezonder te gaan eten. Je steunt ons door het kopen ervan.  KOM JIJ OOK OP ONS NIEUWE SYMPOSIUM! Tussen tafel en TikTok: Wetenschappers over voedingstrends en -hypes anno 2025.  Voedingstrends zijn overal. Van intermittent fasting en bloedsuikerspiegel-hacks tot rauwe melk en supplementen – de afgelopen jaren zien we deze hypes alleen maar groeien. Ze duiken op in onze tijdlijnen, gesprekken én spreekkamers. Vaak worden ze gebracht met een flinke dosis overtuiging en literatuur ter ondersteuning. Maar hoe weet je wat echt is? Zit er een kern van waarheid in, of gaat het vooral om selectieve en onjuiste informatie verpakt in een geloofwaardig verhaal? Hoe kun je als professional feiten van fictie scheiden en effectief omgaan met deze informatie? Corrigeer je, negeer je, of is er een effectievere aanpak?

ASA past president Eoin Lowry interviews Prof. Dr Rogier Schulte. Prof. Dr. Rogier Schulte is the chairholder of the Farming Systems Ecology group at Wageningen University and Research Director of the Global Network of Lighthouse Farms. In this podcast, Prof. Dr Rogier Schulte talks about the Vision of Agriculture in 2050. Our podcasts are kindly sponsored by Dawn Meats.

Why do we enjoy foods that crunch? Listener Sheila Harris contacted The Food Chain with that question and asked us to find out if the food texture has any benefits. Ruth Alexander speaks to Danielle Reed, Chief Science Officer at the Monell Chemical Senses Center in Philadelphia, US, who says that crunchy foods signal freshness and help our brains decide if a food is safe to eat. Paediatric dentist Ashley Lerman in New York, US says crunchy fruit and vegetables can act as a natural tooth cleaner. Anthropologist Professor Noreen von Cramon-Taubadel at the University at Buffalo in New York, US says that the texture of our diets can impact the shape of our faces. Her work has studied how jaw shape has changed as humans switched from hunter gatherer to farming diets. Ciarán Forde, Professor of Sensory Science and Eating Behaviour at Wageningen University in the Netherlands explains how crunchy and other hard textures could help us to eat more slowly and consume fewer calories. And could crunch make foods more palatable? Chef Dulsie Fadzai Mudekwa in Zimbabwe says the texture is key to convincing people to try edible insects. If you have a question for The Food Chain email thefoodchain@bbc.co.uk Produced by Beatrice Pickup. (Image: a woman biting a stick of celery. Credit: Getty Images/BBC)

Dive into the future of food with this episode featuring Stacy Payette from Wageningen University & Research. Explore the protein transition, sustainable food systems, and the latest in plant-based meat alternatives, cultivated meat, and hybrid protein products. Learn how climate-resilient diets, food innovation, and consumer behavior are shaping the future of food in 2025. Discover why alternative proteins are key to reducing greenhouse gas emissions and improving global health. Perfect for foodies, sustainability enthusiasts, and anyone curious about the future of food technology and dietary shifts. Tune in for cutting-edge insights on creating a healthier, more sustainable food system!

Dr. Boy van Droffelaar, born in 1949, shares his fascinating journey from a childhood marked by frequent moves to a successful career in corporate leadership and ultimately to facilitating wilderness-based leadership programs. In this episode, Boy recounts how his early experiences adapting to new environments shaped his curiosity and ability to connect with people from diverse backgrounds. He discusses his education in Chemical Engineering and Business Administration at Twente University, and how a passionate teacher sparked his interest in the human aspects of technology. Boy describes his career progression at AkzoNobel, where he started as an organizational consultant and eventually became a divisional president. Also his years at Randstad and SaraLee (Boy spent most his career at this consumer goods company) are being discussed. He emphasizes the importance of trust and confidence from mentors in his professional growth. The conversation touches on Boy's transition from corporate life to his current work in leadership development, culminating in his PhD from Wageningen University & Research on the impact of wilderness-based training programs on leadership transformation. Boy's unique approach to leadership development, combining his corporate experience with a deep appreciation for nature, offers listeners valuable insights into personal and professional growth.   Listener Engagement: Discover more about Boy via his personal website (where you can also find his podcast) and the website of The Foundation of Natural Leadership. His social media handles LinkedIn, Instagram and Facebook and don't forget to check out his book The Impact of a Wilderness-Based Training Program on Leadership Transformation. Share your thoughts on this episode at innovationhub@cwsglobal.org. Your feedback is invaluable to us. Explore the songs selected by Boy and other guests on our #walktalklisten playlist here. Follow Us: Support the Walk Talk Listen podcast and Maurice by liking and following Maurice on Blue Sky, Facebook and Instagram. Visit our website at 100mile.org for more episodes and information about our initiatives. Check out the special WTL series "Enough for All," featuring Church World Service (CWS) and the work of the Joint Learning Initiative (JLI).

Sardinië, Okinawa, Ikaria, Loma Linda en Nicoya: deze ‘blue zones' zijn plekken waar mensen veel vaker 100 jaar of ouder worden, en dat in goede gezondheid. Wat maakt deze gebieden zo bijzonder? In deze serie maak je kennis met wetenschappers die op zoek zijn naar de formule voor een gezond leven. In de laatste aflevering vertelt Masi Mohamaddi (Eindhoven University of Technology) hoe onze huizen en wijken onze gezondheid bepalen—en hoe ze die inzichten gebruikt om slimme woningen te ontwerpen waar ouderen gezond en gelukkig de 100 halen.Deze serie is gemaakt door de Universiteit van Nederland met ondersteuning van het Institute for Preventive Health, een alliantie tussen Eindhoven University of Technology, Wageningen University & Research, Universiteit Utrecht en Universitair Medisch Centrum UtrechtZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

1 op de 7 jongeren wordt 100 jaar of ouder. Hoe kan de wetenschap hen helpen zo fit mogelijk oud te worden? In deze serie maak je kennis met onderzoekers die op zoek zijn naar de formule voor een gezond leven. Kirsten Verkooijen (Wageningen University & Research) richt zich op jongeren die die steun het hardst nodig hebben. Met slimme technologieën helpt ze hen gezondere keuzes te maken en een stevige basis te leggen voor een lang en vitaal leven.Deze serie is gemaakt door de Universiteit van Nederland met ondersteuning van het Institute for Preventive Health, een alliantie tussen Eindhoven University of Technology, Wageningen University & Research, Universiteit Utrecht en Universitair Medisch Centrum UtrechtZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

In Nederland heeft 60% van de mensen een chronische aandoening, en 1 op de 2 Nederlanders krijgt ooit in zijn of haar leven te maken met kanker. Kan de wetenschap ons helpen dat aantal te verminderen? In deze serie maak je kennis met wetenschappers die op zoek zijn naar de formule voor een gezond leven. In deze aflevering vertelt Ellen Kampman (Wageningen University & Research) hoe voeding invloed heeft op je gezondheid, vooral bij kanker. De juiste voeding kan niet alleen de kans op kanker verminderen, maar het kan je ook ondersteunen als je al ziek bent.Deze serie is gemaakt door de Universiteit van Nederland met ondersteuning van het Institute for Preventive Health, een alliantie tussen Eindhoven University of Technology, Wageningen University & Research, Universiteit Utrecht en Universitair Medisch Centrum UtrechtZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

In 2040 zijn er vier keer zoveel 100-jarigen in Nederland dan nu. Hoe blijven we fit en zelfstandig? In deze serie maak je kennis met wetenschappers die op zoek zijn naar de formule voor een gezond leven. In deze eerste aflevering Roel Vermeulen (Universiteit Utrecht): Hij onderzoekt hoe de wetenschap ons kan helpen gezonde keuzes te maken en ontwikkelt digitale steden die voorspellen of dat echt werkt.Deze serie is gemaakt door de Universiteit van Nederland met ondersteuning van het Institute for Preventive Health, een alliantie tussen Eindhoven University of Technology, Wageningen University & Research, Universiteit Utrecht en Universitair Medisch Centrum UtrechtZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Dive under the Antarctic sea ice near Scott Base into the weird world of cold-water life. Pink sea angels, worms that look like intestines, ocean creepy crawlies that get as big as your hand... and mysterious giant glass sponges. These sponges are one of the strangest, and oldest, animals on Earth: surviving without light, eating bacteria and viruses, and making themselves out of silica they absorb from the water. In most parts of the world, they live at depths too deep to dive, making them tricky to study. But in the cold waters of McMurdo Sound, they can be found in shallower waters. Now an international team of scientists are unlocking some of their secrets. Guests:Professor Ian Hawes, University of WaikatoDr Jürgen Laudien, Alfred Wegener Institute, GermanyKatherine Rowe, University of WaikatoDr Erik Wurz, Wageningen University & Research, The Netherlands,Andreas Schmmider-MartÍnez, Universidad Mayor, ChileLearn more:Read the article that accompanies this episodeListen to The secret life of sea spongesFind out what it takes to live and do science in Antarctica with the award-winning 2020 Voices from Antarctica series by Alison BallanceSign up to the Our Changing World monthly newsletter for episode backstories, science analysis and more.Go to this episode on rnz.co.nz for more details

Join us for another great conversation with Marije Steensma from Wageningen University and Research in the Netherlands as we discuss her latest research publication, "Evaluation of Breeding Strategies to Reduce the Inbreeding Rate in the Friesian Horse Population: Looking Back and Moving Forward".

Nederland is hét aardappelland, met veel kennis in huis en pootaardappelen die de hele wereld over gaan en zo indirect miljarden mensen voeden. Verslaggever Sander Nieuwenhuijsen vervolgt zijn toch langs telers en wetenschappers en gaat op zoek naar de aardappel van de toekomst. Een ras dat lekker smaakt, makkelijk te verbouwen en verwerken is én weerstand weet te bieden tegen de hardnekkige aardappelziekte Phytophthora. We horen Paul en Sandra Cryns op hun akkerbouwbedrijf in Swifterbant en onderzoeker plantveredeling Jack Vossen (https://www.wur.nl/nl/personen/jack-vossen.htm) en onderzoeker gewasgezondheid Geert Kessel (https://www.wur.nl/nl/personen/geert-jan-kessel.htm) van de Wageningen University & Research. Podcast Focus wordt gemaakt op de NTR wetenschapsredactie door:   Host: Lara Billie Rense Redactie & verslaggeving: Sander Nieuwenhuijsen  Techniek: Stijn Goossens Eindredactie: Gerda Bosman en Sander Nieuwenhuijsen Vragen? Mail de redactie: wetenschap@ntr.nl (mailto:wetenschap@ntr.nl) Wil je op de hoogte blijven van onze programma's? Abonneer je dan op de NTR Wetenschap Nieuwsbrief  (https://ntr.dmd.omroep.nl/x/plugin/?pName=subscribe&MIDRID=S7Y1BwAA04&pLang=nl&Z=1317075972)

Ryan and Zongjun talk to friend and former colleague Dr. Yizhou Ma, assistant professor of food process engineering at Wageningen University in the Netherlands. In this episode they discuss matcha from a food science perspective including matcha milling, particle analysis, particle size distributions, morphology, suspensions, and foam formation. Check out Yizhou's podcast Hood in the Hood: https://open.spotify.com/show/04rulokx6auswo5gnhOqu9

De aardappel wordt bedreigd en daarom wordt jouw frietje in de snackbar steeds duurder. Klimaatverandering, weersextremen, insecten en virussen.. de aardappelplant heeft het zwaar. Maar de grootste boosdoener is Phytophthora infestans, veroorzaker van de gevreesde aardappelziekte. Een ziekteverwekker die zich gedraagt als schimmel (maar dat niet is) en oogsten kan laten mislukken. Verslagever Sander Nieuwenhuijsen onderzoekt hoe aardappelboeren en wetenschappers de strijd aangaan, zodat hij zijn geliefde patat niet hoeft te missen. Hij gaat langs bij Paul en Sandra Cryns op hun akkerbouwbedrijf in Swifterbant en spreekt onderzoeker plantveredeling Jack Vossen (https://www.wur.nl/nl/personen/jack-vossen.htm) en onderzoeker gewasgezondheid Geert Kessel (https://www.wur.nl/nl/personen/geert-jan-kessel.htm) op de Wageningen University & Research. Meer weten?

In the second of two episodes on geoengineering, we hear the case against trying to reflect sunlight to cool the Earth.Solar radiation modification has attracted attention and investment in recent years as a way to potential reverse the effects of climate change, but it remains a controversial idea.We hear from researchers pushing a non-use agreement for solar geoengineering who explain why they believe these types of technologies are a dangerous distraction from what needs to be done to reduce fossil fuel emissions. Featuring Chukwumerije Okereke, professor in global governance and public policy at the University of Bristol, and Co-Director at the Center for Climate Change and Development at Alex Ekwueme Federal University in Nigeria and Aarti Gupta, professor of global environmental governance at Wageningen University in the Netherlands. And responses from Shaun Fitzgerald at the Centre for Climate Change at the University of Cambridge in the UKListen to the first episode to hear scientists who argue modifying the climate can help buy the world time.This episode was written and produced by Mend Mariwany and Gemma Ware, with assistance from Katie Flood and sound design by Michelle Macklem. Our theme music is by Neeta Sarl. Full credits for this episode are available. Sign up here for a free daily newsletter from The Conversation.Further reading:Not such a bright idea: cooling the Earth by reflecting sunlight back to space is a dangerous distractionSolar geoengineering might work, but local temperatures could keep rising for yearsBlocking out the sun won't fix climate change – but it could buy us timeThe overshoot myth: you can't keep burning fossil fuels and expect scientists of the future to get us back to 1.5°CAfrica has vast gas reserves – here's how to stop them adding to climate change Hosted on Acast. See acast.com/privacy for more information.

Jan-Benedict Steenkamp Jan-Benedict Steenkamp (doctor honoris causa; PhD, MSc, BSc [all summa cum laude]) is Knox Massey Distinguished Professor of Marketing and Leadership at the University of North Carolina, and a lifelong student of history. He teaches the the popular course Leadership Lessons from History to MBA students. Each time, this course is vastly oversubscribed. A link to the course syllabus can be found here. He is an honorary professor at the European Institute for Advanced Studies in Management, a fellow of the American Marketing Association and the European Marketing Academy. He has been a member of the selection committee of the Spinoza Prize, nicknamed the Dutch Nobel Prize. He is co-founder and executive chairman of the Institute AiMark. Since his days as an undergraduate student at Wageningen University, the Netherlands (1977–1981), he has held a variety of leadership positions at four universities in three countries, at professional organizations, non-profits, research councils, and a political party. For twelve years, he was chairman of the Marketing Area at the Kenan-Flagler Business School, during which time the department's global ranking improved from #24 to #7. A prolific writer, he is the author of five previous books. Translations of his books have appeared in Chinese, Dutch, Portuguese, Russian, Spanish, and Turkish. His book Time to Lead: Lessons for Today's Leaders from Bold Decisions that Changed History was a finalist for the INDIES Book of the Year Award for the category History. His other books have also won critical acclaim. He has written over 100 articles in scholarly journals. His work has received c. 70,000 citations, his h-index is 92, and he is ranked in the top 0.1% of scientists across all disciplines in the world. He has given lectures on leadership from a historical perspective at West Point, the U.S. Air Force, the Naval Postgraduate Academy, and other organizations in the Americas, Europe, Asia, and Australia. His work has been featured in His work has been featured in  The Economist, Financial Times, The New York Times, The Wall Street Journal, and newspapers, radio, and television around the world. A naturalized Dutch-American, he has taught at universities in Austria, Belgium, China, India, the Netherlands, South Africa, Spain, the United Kingdom, and the United States. He has been recognized as a “Teaching All-Star” by UNC's MBA program. In 2005, the Royal Netherlands Academy of Sciences awarded him the Muller Lifetime Prize for “exceptional achievements in the area of the behavioral and social sciences.” His award was the first time the prize had been granted to an academic in any area of business administration. He has received an honorary doctorate from Aarhus University (Denmark). Show hosted by: Terrance Hutchinson Www.Yourbestlifestyles.com --- Support this podcast: https://podcasters.spotify.com/pod/show/yourbestlifestyles/support

Gie Liem is an associate professor in sensory and consumer science at Deakin University, CASS Food Research Centre in Melbourne Australia. He previously worked at the Monell Chemical Center in Philadelphia (USA) and Wageningen University and Unilever R&D (the Netherlands). His research is focused on sensory marketing and drivers of consumer food choice. He is part of the editorial board of Food Quality and Preference and an executive editor of the journal Appetite.    Gie Liem's email: gie.liem@deakin.edu.au Gie Liem's Podcast: https://open.spotify.com/show/0l3T8mPyP4CJRWKM2n3fW0   To learn more about Aigora, please visit www.aigora.com

Bram Büscher, an activist-scholar in sociology at Wageningen University in The Netherlands, has launched an ambitious international project to invent noncapitalist forms of land conservation. He calls it "convivial conservation." Instead of locking up land as wilderness or using it to make money through ecotourism and genetic patents, "convivial conservation" is about enabling humans to become integral, respectful co-creators with nature. The new Convivial Conservation Centre, with staff in five countries and many allies worldwide, champions constructive, symbiotic human relationships with local ecosystems and the bridging of the deep divide separating humans from nature. More on commons: www.Bollier.org

In this imperfectly perfect conversation, I talk with Dr Ash Brockwell who is Associate Professor and Problem-Based Learning Lead at London Interdisciplinary School (LIS) We start with Ash's journey into education. He is an interdisciplinary educator, writer, and consultant. He holds an MBiochem degree in Molecular and Cellular Biochemistry from the University of Oxford, an MSc in Environmental Anthropology from the University of Kent, and a PhD in Education for Sustainability from Wageningen University and Research Centre in The Netherlands. We also discussed belonging and othering and the rise of the Extreme Right in Europe. Finally we talked about Ash's latest book and the language we use to talk about us humans as not separate from nature and that we are all inter and intra connected. And so much more... I loved every minute of this dialogue and I invite you to listen in. I am sure you won't regret it.

Liesbeth Zandstra is Science Leader Consumer Science at Unilever Foods Innovation Centre Wageningen and professor of Food Reward and Behaviour at Wageningen University and Research (The Netherlands). Her main research focuses on scientific challenges to find new ways to make the healthy and sustainable choice the easy and preferred choice. She is particularly interested in psychophysiological and behavioral effects of foods as well as new methodologies for better understanding sensory perception and consumer behaviour.     The consumer voice is at the heart of all the work she does. Her focus is on technology and product innovations in relation to consumer behaviour that contribute to a healthier and more sustainable lifestyle and increase overall well-being. Examples include the acceptance of salt-reduced products in South Africa and plant-based meat products in Europe and making plant-based cooking accessible and cookable in the Netherlands.     Liesbeth gained extensive experience in establishing and leading teams: skill-base, projects, community of practice, and other teams. She also managed complex international projects across different international Unilever locations. She has a strong national and international network and as part of the Ecosystem Innovation paradigm she has collaborated with leading universities and research institutes all over the world - including for example the UK, South Korea, India, and South Africa. She is chairing the foundation ‘Feed Your Mind' that works on a sustainable food transition by combining breakthrough research with innovative food design for all.     Her passion is to develop new insights and innovations and drive these to have a real impact on the health and well-being of citizens worldwide.    Liesbeth Zandstra on LinkedIn: https://www.linkedin.com/in/liesbeth-zandstra-4b14205/   To learn more about Aigora, please visit www.aigora.com

More than a third of worldwide greenhouse gas emissions come from food systems. So now, there is a big push to make agriculture more sustainable. And seed technology has an important role to play.   On today's episode of State of Seed, we hear about the science behind three main types of seed innovation: traditional plant breeding, genetically modified seeds (or GMO seeds), and genome editing. What are the benefits and risks of these emerging technologies? And how could they reshape the future of food? Host Laura Rosbrow-Telem speaks with some of the leading innovators in the seed world, including Richard Harrison, managing director of plant sciences at Wageningen University and Research in the Netherlands; Diego Risso, executive director of the Seed Association of the Americas; and Dan Jenkins, vice president of regulatory and government affairs at Pairwise, a U.S. startup genetically editing seeds. Olalekan Akinbo, Senior Program Officer of the Biosafety Program for the African Union Development Agency, also shared his perspective on genome editing during a panel at the centennial World Seed Congress.  Special thanks to Thin Lei Win, whose journalism helped inform this episode. State of Seed is a show from the International Seed Federation, with production services by FP Studios.

This second episode features once more Robert Hoste, Wageningen Economic Research, part of Wageningen University & Research, based in the Netherlands. In this podcast the topic is how to maintain profitability whilst focusing on sustainable pork production as well.

Femke van Beek works as a postdoc with Irene Kuling, in the Dynamics and Control Group of the Department of Mechnical Engineering at Eindhoven University of Technology (TU/e). Her current project is part of the 4TU Soft Robots Program, in which soft robots are developed by taking inspiration from nature, like octopus arms and elephant trunks. She uses these soft robots for creating haptic feedback, i.e. touch feedback, in Virtual Reality and tele-operation applications. By using these novel soft haptic feedback displays, she investigates which haptic stimuli are vital to unlock more intuitive interactions with simulated systems. Femke holds an MSc in sensory biology and biomechanics from Wageningen University, after which she changed her focus from animals to humans in her PhD. In her project, she worked on haptic perception for tele-operation applications, under the supervision of Astrid Kappers and Wouter Bergmann Tiest at the Vrije Universiteit Amsterdam. Next, she moved to Seattle for a postdoc at Oculus Research/Facebook Reality Labs, where she worked on using haptics together with visuals and sound to create tangible, interactable objects in Virtual and Augmented Reality. After 5 years of research in this industry setting, she returned to the Netherlands and to academia at the TU/e. For more information about Femke, visit the TU/E official website.

Food science and behavior are intimately connected. One critical but often overlooked facet of this connection is food texture and its substantial impact on eating behavior and energy intake. Food texture encompasses characteristics such as hardness and structure. It categorizes food into liquids, semi-solids, and solids, each with a wide range of textures—from dry and crispy to elastic and more substantial. This classification deeply affects how we consume food. The time it takes to chew and swallow a food item can vary greatly based on its texture. Different textures can also influence the speed at which satiety signals are triggered. Eating rate is a highly individual trait, stable over time, and consistent across different contexts. Some people are naturally slower eaters, while others consume food quickly. This variance can have significant implications for energy intake and body weight. In this episode, Dr. Marlou Lasschuijt, an assistant professor in the Sensory Science and Eating Behaviour group at Wageningen University, discusses the above topics and their implications. Links: Subscribe to Sigma Nutrition Premium (for study notes and transcripts) Go to episode page The Restructure Project Receive our free weekly email: the Sigma Synopsis Timestamps: 00:14 Introduction 00:47 Dr. Lasschuijt's Research Focus 04:23 Understanding Food Texture and Eating Behavior 06:37 Impact of Food Texture on Satiation and Eating Rate 16:55 Applications and Innovations in Food Science 18:31 Unanswered Questions 25:34 Practical Recommendations  27:00 Current and Upcoming Research Projects

Listen to a new episode of the Flavour Talks podcast with Saskia van Ruth, Professor of Food Supply Chain Integrity at University College Dublin. With a PhD in food chemistry, she has extensive experience in flavour science and food authenticity, having worked in a variety of roles at institutions including Queen's University Belfast, University College Cork and Wageningen University & Research. Host: Trevor Groome and Séan Ryan, Music: Aidan Kirkwood, Editing: Britta Nobis, Publishing: Ján Peťka © 2024 ⁠⁠⁠⁠British Society of Flavourists⁠

I never expected that my degree in Forestry from Wageningen University would come in handy at this late stage of my life.  Thank you, Jack!  Pruning plants in the garden is something that most gardeners can learn reasonably quickly. Yes, there will be some mistakes along the way, but hey! That's how you gain experience.  Hedges are the next stage up in competence – they are often large plants (or really small trees). The key to pruning hedges is to do it relatively frequently – say 3 times per year or even more. Every time to take a bit off the hedge, you cut the terminal buds off (the buds at the end of a twig or branch). This in itself causes the lateral buds, a little bit lower down, to grow out and take over from the terminal buds.  In the case of hedge plants, this will make them a lot more dense, especially if a few lateral buds will grow out at different levels, taking over from that one terminal bud you just removed.  Pruning trees is based on similar botanical systems, but tackling that big stuff requires a course or three in arboriculture, safety and balance.  Some trees are pretty easy to tackle: your plane tree is a great example. Go and visit Franklin Road in Auckland and you'll see how you can pollard those monsters every few years by cutting them back to the required height, and keep them there for decades to come; the same with the willows in the Netherlands.  Pohutukawa are different again; they can be trimmed in a few ways. I saw an elaborate pruning gig going on at Ngapipi Road (off Tamaki drive), whereby a substantial pohutukawa was pruned like a hedge (no doubt complaints about interrupted views from the locals on the opposite side of the road).  That might do the trick, but a pohutukawa is not naturally a dense hedge. Usually, it looks like a rather open tree with lots of space for birds to fly through.  This is the way you maintain that open tree configuration: cut a few branches out of the middle and pick them at various heights so it doesn't look too bland and butchered.  Remember, every tree has its own “natural” look. It pays to trim it in such a way that it will maintain that look.  Here is a schematic picture of how I would suggest pruning such trees and keep them looking good.  1) It's always best to start pruning a tree early; the smaller the wound, the faster it heals, and there is less reactive growth.  2) When you want to reduce a tree, it's best to start when it's approx 1-2 meters taller than you want it.  3) If trees are important in your garden and in your life, sniff out an experienced arborist who loves the trees just as much as you do. Look for arborists that are members of the NZArb association - It's probably best to avoid having work done by someone who comes door-knocking.  4) Spend some time running through the way the job will be executed; you can make it “arty”.  5) Have a chat to the neighbours about what the plans are and why (privacy, biodiversity, bird food).  6) Take the day of the “operation” off work and be part of the team as much as possible.  Honestly: it's the way to achieve the best possible outcome for your garden, the trees, the planet!  “Thinning” Photo / ISA (International Society of Arboriculture)  LISTEN ABOVESee omnystudio.com/listener for privacy information.

While many wonder about the technological hurdles preventing cultivated meat from entering commercial markets, fewer ask a more basic question: will people actually eat it, or will they find it too unnatural? In this episode, we're joined by Cor van der Weele, emeritus professor in philosophy from Wageningen University, who has had a front-row seat to the past 15 years of shifting perceptions of this technology. We'll dive into how a philosopher thinks about “naturalness”, what are the public concerns and the idealistic visions of a cultivated meat future, and why mixed feelings about this innovation could be a healthy sign of progress. For more info and resources, visit: https://tabledebates.org/podcast/episode62GuestsCor van der Weele, Professor Emeritus Endowed Chair at Wageningen University.Episode edited and produced by Matthew Kessler. Music by Blue dot sessions.

Verandert de Hollandse Beukenlaan door klimaatverandering in de Palmenlaan? Nederlandse steden worden zo warm dat veel stadsbomen die wij nu in Nederland kennen het mogelijk niet overleven. Bomen zijn belangrijk voor de leefbaarheid in de stad. Ze zorgen voor verkoeling en zijn belangrijk voor de biodiversiteit. Daarom moeten de eiken en beuken van nu snel vervangen worden door andere bomen die kunnen overleven in ons nieuwe Nederlandse klimaat. Volgens Marc Ravesloot van Wageningen University is er geen tijd te verliezen. Daarom test hij in sneltreinvaart bomen op klimaatbestendigheid, zodat we precies weten welke bomen onze steden in de toekomst gezellig, divers en koel kunnen houden.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

In the past months, farmers have been protesting all over Europe. They're marching and driving tractors through city streets. But sadly, what's happening follows a pattern we see often. A serious protest, born out of real struggles, is being made to seem less important. It's being turned into a fight between farmers and environmentalists, or farmers and the European Union. And some people are using it for their own gain, like trying to win votes or protect their own interests.  Today, we'll talk about why farmers are protesting and with a focus on common grounds and on solving the root problems in our food system. Host & production: Valentina Gritti Guests: Natasha Foote (Freelance agri-food journalist), Jereon Candel (Professor of food and agricultural policy at Wageningen University), Sebastian Mira (Farmer from Slow Food Pays Catalan). Farmers' protest audio's source: the Telegraph video A project by Slow Food Youth Network (SFYN) Financed by the European Union. The contents of this podcast are the sole responsibility of the author and CINEA is not responsible for any use that may be made of the information contained therein.

Vincent Blok is associate professor in Philosophy of Technology, Business Ethics, and Responsible Innovation, Wageningen University, The Netherlands. In this episode we discuss his recently released paper Philosophy of Technology in the Digital Age: The datafication of the World, the homo virtualis, and the capacity of technological innovations to set the World free. Link: https://www.academia.edu/108805549/Philosophy_of_Technology_in_the_Digital_Aga_The_datafication_of_the_World_the_homo_virtualis_and_the_capacity_of_technological_innovations_to_set_the_World_free --- Become part of the Hermitix community: Hermitix Twitter - ⁠  / hermitixpodcast  ⁠ Support Hermitix: Patreon - ⁠  https://www.patreon.com/hermitix Donations: - ⁠https://www.paypal.me/hermitixpod⁠ Hermitix Merchandise - ⁠http://teespring.com/stores/hermitix-2⁠ Bitcoin Donation Address: 3LAGEKBXEuE2pgc4oubExGTWtrKPuXDDLK Ethereum Donation Address: 0x31e2a4a31B8563B8d238eC086daE9B75a00D9E74

Food systems are finally getting more attention at global climate conversations. But who is at the table shaping our food futures?  We caught up with Jessica Duncan, Associate Professor on the Politics of Food Systems Transformations at Wageningen University, to hear her thoughts and concerns about COP 28.Then we re-air our conversation with Jessica Duncan from May 2021, where we talk about dialogue and participation in food policy, why we shouldn't always be seeking consensus, and the importance of bringing local actors into global policy conversations. We unpack Jessica and Priscilla Claeys' 2020 report Covid19, Gender and Food systems and discuss what is gained by "viewing the crisis from below".For more info and transcript, visit here. 

Links: Subscribe to PREMIUM Go to episode page (with further reading links) Receive our weekly emails About This Episode: Sensory cues, comprising taste, smell, texture, and appearance, serve as the initial drivers that influence our food preferences and liking for particular items. These sensory cues can be both inherent, such as the natural sweetness of fruit, and learned, as in the association between a particular aroma and a favorite dish. One crucial aspect of this research is delving into how sensory properties of food, like texture and taste, contribute to our choices and consumption patterns. Food texture, for example, plays a key role in determining how quickly we consume a meal, with softer textures often being associated with faster eating rates. Sensory intensity and palatability are also central themes in this research. Moreover, research into dietary fat reveals intriguing phenomena like “fat blindness,” where the ability to discriminate different levels of fat diminishes as taste intensity increases. Understanding these relationships can help shed light on factors contributing to overeating and potential avenues for behavior modification. To give us a better insight into this field of research, Professor in Sensory Science and Eating Behavior at Wageningen University, Prof. Ciarán Forde, is on the podcast to discuss these ideas.

As we continue to celebrate our oceans in July we welcome to the podcast shark scientist and conservationist Gibbs Kuguru. Gibbs is a National Geographic Explorer who uses scientific tools to understand sharks. Working with great white sharks at a cage diving company, he has honed his shark wrangling and seafaring skills and applied them to several shark species including hammerheads, threshers, blues, and tiger sharks. Kuguru is using his research to better understand the unique elements that shape the populations of sharks in the blue wilds of the world. As a conservationist, he advocates for the stewardship of nature where people use our planetary resources in a sustainable way that enhances biodiversity in our environment. Kuguru is currently completing his Ph.D. in genomics at Wageningen University. Gibbs is one of the scientists featured in this months National Geographic Sharkfest. You can check that out HERE You can learn more about Gibbs Kuguru HERE Another thank you to all our Patreon supporters. We now are hosting monthly Zoom meetings with them, answering questions and getting ideas on which species they want covered. You too can join for one cup of "good" coffee a month. With your pledge you can support your favorite podcast on Patreon and give back to conservation. With the funds we receive each month, we are have been sending money to conservation organizations monthly. We now send a check to every organization we cover, as we feel they all are deserving of our support. Thank you so much for your support and for supporting animal conservation.  Please considering supporting us at Patreon HERE. We also want to thank you to all our listeners. We are giving back to every conservation organization we cover and you make that possible. We are committed to donating large portions of our revenue (at minimum 25%) to every organization we cover each week. Thank you for helping us to grow, and for helping to conserve our wildlife. Please contact us at advertising@airwavemedia.com if you would like to advertise on our podcast You can also visit our website HERE.  Learn more about your ad choices. Visit megaphone.fm/adchoices