Fred van de Velde

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I work on ingredient technology in food applications aiming at stability and sensory performance. The main focus of my research is the relationship between the molecular characteristics of ingredients and their functionality in food products, resulting in stability and desired sensory performance. For example I have worked on ingredient replacement to obtain clean label products, low-fat and low-sugar products. Microscopic analysis using confocal microscopy is one of my expertises that I apply in building bridges between ingredients and processing on one hand and perception by consumers.

Please watch my TV presentation about the rol of fat in aerated products and the NIZO tools to understand the different functionalities of fat. This presentation is given on the Dutch television during a science program on calorie reduction. The NIZO contribution starts at 16 min 30.

I have found that those projects that are executed by a team of experts from the client and NIZO together are the most successful. In my view an open collaboration ensures a smooth transition from understanding to final product.

My favourite projects are those where I am challenged by the product requirements set by the client. I like to start from a working hypothesis leading to practical solutions on a scientifically sound basis.

Career (see also my LinkedIn profile)

Fred studied Chemical Technology (Delft University of Technology) and graduated at the Department of Organic Chemistry and Catalysis with a study on ruthenium-based artificial enzymes for selective, catalytic epoxidation of olefins. He received his PhD degree in 2000 from the Delft University of Technology with the thesis entitled “The application of peroxidases in the synthesis of fine chemicals”. He joined NIZO food research in 2002 after a post-doc position within the Wageningen Centre for Food Sciences. Currently Fred is group leader and project manager Ingredient Technology at NIZO. Moreover, Fred is connected as senior scientist to the TIFN project "Taste Texture Interactions", focussing on routes to reduce sugar and salt in food products without changing the sensory perception and texture.

Selection of publications
G. Sala, M. Stieger, F. van de Velde (2010) Serum release boosts sweetness intensity in gels. Food Hydrocolloids 24 (2010) 494-501. 

F. van de Velde, A.C. Alting (2009) Proteins: a source of clean label ingredients. New Food (2009 Issue 1) 63-66 .

L. van den Berg, Y. Rosenberg, M.A.J.S. van Boekel, M. Rosenberg and F. van de Velde (2009) Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales. 
Food Hydrocolloids 23 (2009) 1288-1298.

A.C. Alting, F. van de Velde, M.W. Kaning, M. Burgering, L. Mulleners, A. Sein, P. Buwalda (2009) Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains. Food Hydrocolloids 23 (2009) 980-987.

S. de Jong, H.J. Klok and F. van de Velde (2009) The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels. Food Hydrocolloids 23 (2009) 755-764.