Julie A Y Cichero graduated at Wageningen University in Food Chemistry & Microbiology, was researcher at ATO-DLO and completed her PhD (flavour) in 1995. After a Post-doc (Unilever), she worked as product manager “innovative packaging” at TNO Nutrition. Since 2000 she is employed at Wageningen University as Lecturer and since 2006 as Associate Professor Food Quality Management. She developed the MSc-program “Food Quality Management”, supervises 10-15 PhDs and 20 MSc-students. She is author/editor of several books, participated in various national and EU-projects (PathogenCombat, Veg-i-trade). Current research areas include risk-based auditing, system dynamics modelling, food safety culture, quality management assessment tools, food waste reduction, sustainability assessment, and quality perception.   Julie A Y Cichero graduated at Wageningen University in Food Chemistry & Microbiology, was researcher at ATO-DLO and completed her PhD (flavour) in 1995. After a Post-doc (Unilever), she worked as product manager “innovative packaging” at TNO Nutrition. Since 2000 she is employed at Wageningen University as Lecturer and since 2006 as Associate Professor Food Quality Management. She developed the MSc-program “Food Quality Management”, supervises 10-15 PhDs and 20 MSc-students. She is author/editor of several books, participated in various national and EU-projects (PathogenCombat, Veg-i-trade). Current research areas include risk-based auditing, system dynamics modelling, food safety culture, quality management assessment tools, food waste reduction, sustainability assessment, and quality perception.

Food Science Nutritional science