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Markus Stieger is a Professor holding a personal chair in Food Oral Processing at Wageningen University in the Netherlands. He received his PhD in physical chemistry from the University of Kiel in Germany. His research focuses on the impact of food oral processing behavior on sensory perception, food intake, and food digestion. The aim of his research is to generate knowledge about food structures formed during oral processing and how these structures transform sensory perception. He investigates how food products can be designed to modulate oral processing behavior and regulate energy intake, contributing to food digestion and metabolism. Markus is also the associate editor for the journals Food Hydrocolloids and Texture Studies. He has obtained approximately 13 million euros in research grants from both governmental and non-governmental bodies. Additionally, he has led multi-disciplinary public-private partnership projects as part of the TiFN from 2007 to 2020. At Wageningen University, he teaches undergraduate and postgraduate courses and has been (co-)promotor for 18 PhD students, currently supervising 10. He has co-authored 130 publications and holds 2 patents.
Wageningen University • Wageningen, Netherlands
Holds a personal chair in Food Oral Processing, teaches undergraduate and postgraduate courses, supervises PhD students.
Holds patents related to food processing.
Master's programs are 2 years (120 ECTS). Admission decisions are usually issued within 6-8 weeks.