Principal Scientists at NIZO food research
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Dr. Fred Beekmans - Division Manager Texture Fred is responsible for the general strategy and operations of the Texture division. He has been involved in the European Technology Platform Food for Life as one of the authors of the Vision document and facilitator for one of the working groups. In addition he is the primary contact for meat product related research at NIZO, such as ingredient replacement, low fat products and improvement of crispiness. |
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Dr. Igor Bodnár - Principal Scientist texture design Igor is responsible for the research on texture of food products. This ranges from the physical stability of food products, the protection and delivery of specific ingredients, to the engineering of mouth feel attributes. His research activities focus on the pragmatic elucidation of the micro structure of the food product in relation to its macroscopic behaviour. |
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René Floris, PhD - Division Manager Health & Safety - Principal Scientist protein technology René is responsible for the research regarding protein technology, enzymology and functional ingredients. The emphasis of his research activities is on food grade proteins, protein aggregation and denaturation, structuring of proteins, functional ingredients and the functional properties of these ingredients in food products.
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Dr. ir. Meike te Giffel - Principal Scientist food quality and safety Meike is responsible for research and consultancy regarding hygiene, shelf-life and risk assessment supporting companies on food quality and safety issues and process optimization. The focus of her research is on hygienic design, behaviour of spoilage and pathogenic micr-organisms (including bacterial spores) in processing environment, processing equipment and foods. She has published more than 100 papers in peer-reviewed journals. |
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Ir. Janny van Gijssel - Principal Scientist food applications Janny is responsible for the research regarding food applications. The emphasis of her activities is on functionality of ingredients and processing on food texture and structure of different food products. Projects on the development of food products starting from idea generation to final products are covered by her expert group. |
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Prof. Dr. Jeroen Hugenholtz - Principal Scientist food fermentation Jeroen is supervising the research on food fermentations at NIZO food research. The emphasis of his research activities is on the physiology and metabolism of lactic acid bacteria using a functional genomics and systems biology approach. The work ranges from conceptual research in the Wageningen Centre for Food Sciences (WCFS) and the Kluyver Centre towards various applications in improving exisitng (dairy) products to design of novel fermented products. Special focus in this research is on food products with health-related functionalities deriving from (lactic acid) bacteria and their fermentation products. Jeroen is Vice-Director research of the Kluyver Centre and part-time Professor Industrial Molecular Microbiology at the University of Amsterdam. |
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Johan van Hylckama Vlieg, PhD - Principal Scientist fermentation and flavour Johan is responsible for the research on food fermentation with a specific focus on the development of flavour. The emphasis of his activities is on exploitation of the metabolic potential and natural diversity of lactic acid bacteria (LAB) using high-throughput screening and genomics as key technologies. He is a principal investigator in public-private partnerships such as the "Wageningen Centre for Food Sciences" (WCFS/TI Food & Nutrition) and the "Kluyver centre for Genomics of Industrial Fermentation". His work ranges from conceptual research to applications in design or improvement of dairy and non-dairy foods. Johan has published more than 35 papers in peer-reviewed journals and is (co)-inventor of several patents. |
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Dr Peter de Jong - Division manager Processing, Principal Scientist
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Prof. Dr. Michiel Kleerebezem - Principal Scientist microbe mediated health |
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Dr Peter M.T. de Kok, - Principal Scientist Flavour
Peter is responsible for many aspects of flavour research ranging from application to perception in foods. The science of flavour perception in complex foods is his special expertise. In addition he has experience with many pratical applications. His expertise relates to flavour- and product stability and off flavour formations but also to the effects of sensory cues or signals and how these affect flavour perception product experiences. |
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Dr. Maykel Verschueren - Principal Scientist Maykel is responsible for the research in computer aided food process and product design. During his career at NIZO he has been in charge of and actively involved in various modelling related projects covering a wide range of subjects including spray drying, heat treatment, taste and flavour development in cheese, flavour release, gut modelling etc. He has been both work package leader and project leader of two European projects on modelling agglomeration in spray dryers and optimizing heat treatment. Maykel is (co-)author of more than 40 scientific and technological publications. Currently, Maykel is also the business development manager for NIZO in Japan. |
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Dr. Jeroen Wouters - Division Manager Flavour |
