The positive effects of food, and food ingredients, on consumers is what fascinates me.
Leading a group of experts in the fields of flavour & texture is an excellent way for me to be involved in relevant research and developments in these areas for our customers.
Moreover, working together in teams with enthusiastic experts from NIZO and our customers is very inspiring.
I obtained my PhD at University of Amsterdam in the field of protein chemistry and enzymology. Applied protein technology is the field where my scientific passion lies, and with 10 patents and more than 50 peer-reviewed papers I am still active in this field.