My focus is on food microbiology and biochemistry. As a (bio)chemist, I am interested in flavour forming processes, but also in routes towards other functional properties, in fermented foods. Special emphasis is on fermentation in dairy products, such as cheese, butter, cream and yoghurt. All aspects of flavour and off-flavour formation release, analysis, chemistry and optimization are covered in projects I run at NIZO food research.
A challenge for me is application of "new" food-grade microorganisms and fermentation processes in food products for boosting and tailoring flavour formation. Numerous beneficial food microbes or starter cultures can be made available for yielding increased functional properties to food product and ingredients. In this way at NIZO we aim at results that enable our customers to go in front with their products.