Associate Professor in the Laboratory of Food Process Engineering at Wageningen University & Research in Wageningen, The Netherlands.
Research focus:
Functionality-oriented protein processing
Food proteins obtained by precision fermentation
Novel food protein sources, including microbial, plant and invertebrate proteins, their functionality and resource-efficient fractionation (biorefining approach)
PhD at Kiel University in the Department of Food Technology in Germany in 2013
Postdoc at Kiel University and at INRAe in Nantes, France
Completed a habilitation in food technology at Kiel University, Germany
Over 75 peer-reviewed publications in internationally recognised journals, holds 3 patents and has recently filed 3 provisional patents
Worked as a consultant for industry and was a member of the editorial board of the International Journal of Food Science and Technology
