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Jan Dick van der Nol
  • +31 (0) 6 829 193 73
  • jandick.vandernol@nizo.com

Jan Dick van der Nol

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Cases

Posted on October 19, 2020
Clean label ingredients and new fermented foods
Posted on October 19, 2020
How to use confocal microscopy to tackle reformulation challenges
Posted on October 19, 2020
Benchmark your protein ingredient
Posted on October 19, 2020
Control of mycotoxins in the dairy chain
Posted on October 19, 2020
Gene-based strain selection for cheese starter cultures
Posted on October 19, 2020
Protein Overexpression and Bacterial Therapeutics
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Blogs

Posted on February 17, 2021
Industry Insights from NIZO: Processing makes the difference in protein functionality
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Posted on January 22, 2021
Industry insights from NIZO: The protein transition
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Posted on December 10, 2020
Tried, tested and substantiated: health clinical trials for food ingredients
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Posted on November 10, 2020
Fermentation and plant-based products
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Posted on October 28, 2019
Replacing sugar with naturally occurring aromas in flavoured drinks
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Posted on October 20, 2018
How to better control undesirable microbes in the food industry
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Posted on October 18, 2018
Protein, from source to digestibility: important for healthy ageing
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Posted on July 10, 2018
Developing flavours and products using fermentation
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