Kees Olieman

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During my study synthetic organic chemistry I have used a lot of analytical techniques to identify and measure the purity of the synthesised products. At NIZO I got the chance to become a full time analytical chemist many years ago and specialised in the analysis of non-volatile components.

Main application fields are the measurement of:

• Components indicative for a particular process (e.g. heating, fermentation)
• Components contributing positively to the product ( e.g. vitamins, proteins, nucleotides)
• Undesirable components (e.g. mycotoxins, chloroform)
• Composition of products (does the product conform to its spefications? Complies the product to the requirements of the law? (absence of fraudulent manipulations)

During many years I have gained a thorough understanding how the composition of a food product is influenced by the starting material, the process and the storage conditions. I have been in several law suits an expert witness and have been member of an European group of experts of milk and milk products.

Main analytical techniques are HPLC using a large variety of detectors, including mass spectrometry, multi angle laser light scattering and viscosimetry and capillary zone electrophoresis.

Publications:

http://scholar.google.nl/scholar?as_q=&num=100&btnG=Zoeken+in+Scholar&as_epq=&as_oq=&as_eq=&as_occt=any&as_sauthors=%22C+Olieman%22&as_publication=&as_ylo=&as_yhi=&hl=nl&num=50

http://scholar.google.nl/scholar?as_q=&num=50&btnG=Zoeken+in+Scholar&as_epq=&as_oq=&as_eq=&as_occt=any&as_sauthors=%22K+Olieman%22&as_publication=&as_ylo=&as_yhi=&hl=nl&num=50

Besides my work I like to do cycling (race and MTB), swimming, running windsurfing, photography and making video movies.