Els de Hoog
Principal Scientist Taste & Texture and
Segment Lead for team Product technology and Analytics
Taste and texture are critical for consumers to like, accept and rebuy food products. In order to achieve a certain sensory quality and stability of the product, we make use of the ingredient’s properties and the impact of tuning process conditions. A deep understanding of ingredient functionality and product-process interactions in combination with understanding the relevant parameters in the oral physiology and sensory perception enabled us to help many customers in successful innovations.
My mechanistic approach is based on my MSc in Chemistry and PhD in Physical and Colloid Chemistry at University Utrecht. The focus of my work has always been around textures, and more specifically on the interactions between ingredients, the food matrix and the oral cavity. This expertise I use to optimize sensory quality in the protein transition and making food products healthier, e.g. by decreasing salt and sugar content. Currently I am also Segment lead for the team Product technology and Analytics. The team has expertise in flavour, texture, product applications and advanced analytics.
The multidisciplinary approach I like most to really make a difference for our customers.
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