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Dr. Jurriaan Mes (51) is a senior scientist working at Wageningen Food & Biobased Research since 2003 and is currently leading the Food Quality & Health Effects group. This multidisciplinary group focusses on aspects like food taste (e.g. volatiles, sweetness), safety (allergens, gut integrity, uptake and endocrine function) as well as positive effects of food. Most of his research focusses on the gut and immune system (digestibility, bioavailability, supportive effects towards innate and adaptive immune system and inflammation) and specifically the development and use of human in vitro and in vivo models to understand nutritional and bioactive impact of food, food ingredients and supplements. He coordinated programme’s on both national and European level (e.g. EU FibeBiotics) and is currently involved in protein quality and health research within Future Protein and Water lentil projects.