I am a colloid chemist and a dedicated hobby chef. My talent is making the link between fundamental research and food application. As a project leader within NIZO my focus is on improvement and troubleshooting of dairy-based textures in, for example, high-protein bars, yoghurt products, or protein-enriched drinks.
My work is most rewarding when I am able to help our customers find routes to valorize their research investments in tangible product improvements. NIZO offers a unique combination of scientists and industrially-experienced developers to help our customers achieve this goal.
Our customers are driven by the desire to improve the lives of the consumer—by improvement in the quality, health, or costs of food. It is our mission to help think with our customers on how the knowledge we deliver translates to a benefit for the company, and ultimately for the consumer.