Consortia

Identifying the R&D needs for product and process innovations and developing the required strategic expertise base together with NIZO management and principal scientists, and our customers, is what inspires me. I like working at the intersection of science and commerce.

At Wageningen University I obtained a masters in food technology and a PhD in dairy chemistry and physics. At NIZO I started as a scientist, project manager and group leader in dairy product technology, moving on to key account management and business management, MT member, and as from 2009 shareholder of NIZO.

Currently I am responsible for the strategic knowledge development within NIZO in our key expertise areas by setting up consortia and strategic co-operation with our key customers and/or universities and research centres. Examples of consortia recently started are “TAPAS” with FrieslandCampina, Sonac and Ruitenberg on texture aspects of concentrated proteins (dairy, plant and blood) and “Evolutionary Trade-offs in Dairy Fermentations” with TIFN/NWO, Wageningen University, Vrije University Amsterdam, CSK and Friesland Campina.

Please feel free to get in touch with me!

 

 

 

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