Marijke Adamse

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One of NIZO's expertise areas  is texture. Here I am involved in since 1981.  The work  I do is always product related. In the previous 30 years I saw a lot of products passing by!  This started with dairy product and expanded to the whole food segment.

NIZO works in teams, which means in practice that I am the " hands-on" person in the projects.  You can find me in the pilot plant  (eg, formulation of new recipes, up scaling of processes), FAC ( preparation of food grade products) and  in the lab. 

In the lab I apply a lot of different techniques (eg reology, microscopy, particle size distribution) to give support to pilot plant productions, to understand product behaviour, or for trouble shooting.

My activities are very broad and include a lot of variety.  Because of  this variety,  flexibility in working and thinking is required.  This is an importent drive for me to get satisfaction out of my work.