Eva Düsterhöft

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The central theme in my current work is the functional properties of foods – texture and consistency, flavour, processability – with a special emphasis on dairy products such as cheese, butter, spreads. Call me a cheese expert!
Fats and oils, as raw material, ingredient and constituent of not only cheese but of a diverse range of food products play a prominent, indispensable role in the projects I initiate or head at NIZO food research.

Contributing to the production of authentic, healthy and nutritious foods of high quality: this is a big motivation in my work. I am inspired by chefs creating surprising culinary sensations from fresh, basic raw materials, by the diversity encountered in artisanal foods….. Couldn’t we reach a similar level in industrially produced foods (while benefiting from the advantages of large scale production and modern technologies)?

No mountain is too high! When cycling and climbing I get enthusiastic about any new summit to be reached. Our customers and my colleagues can expect the same from me in our collaborations, teaming up to the next summit.