Education

 

1980 - 1988

Wageningen University, Food Technology with specializations in Dairy Science and Technology and Food Physics.

 

1989 - 1994

Employed as scientist within the Eureka project Bufom (EU267) “Sparkling wines and foaming beverages”. This was collaboration between Wageningen University, Heineken, Moët & Chandon and the French institute CNRS. The final 18 months he worked on a PhD. Study that was defended successfully in 1997. The title of the thesis is “The influence of spreading particles on the stability of thin liquid films”.

 

 

 

Job Positions

 

1994 – 1996

Scientist within the group Food Structure at the Nestlé Research Centre in Vers-chez-les-Blanc, Lausanne, Switzerland.

 

 

1995 – 2000

Product Area Co-ordinator Ice Cream at Nestlé S.A. responsible for the global fundamental research on ice cream at Nestlé S.A.

 

 

1996 – 2000

Head of the group Food Structure at the Nestlé Research Centre.

 

The scientific disciplines within this group were:

• solid- and liquid-state NMR.

• surface- and bulk-rheology.

• thermodynamic research.

• microscopy such as TEM, SEM, CSLM, light- and fluorescence-microscopy.

• physico-chemical characterization of food structures and process engineering of food structures.

 

Product groups involved were:

• ice cream.

• instant coffee/espresso.

• instant cappuccino.

• Nespresso.

• infant formula.

• confectionery.

• mineral water.

• RTE food.

• RTD beverages.

• nutritional fortified products.

• dairy products.

• food service products.

• pet food.

• health care products.

• chocolate.

 

Processes experienced with:

• freezing (ice cream, pizza, frozen meals).

• spray drying.

• extrusion.

• spray chilling.

• coffee manufacturing.

• extraction processes.

• bakery.

• NPD.

• chocolate manufacturing.

• appliance development (Nespresso).

• food preservation technologies.

 

As head of the group Food Structure also responsible for people-, project-management, budgets and external research projects and collaborations.

 

 

2000 – 2004

Head of the group Research en Analysis at DMV International B.V. (part of Campina B.V. in the Netherlands). The group worked in fundamental research on dairy based food ingredients and the development of analytical methods. As head of this group responsible for project and people management, budgets, establishment of external collaborations and research projects. As head of this group also member of the Laboratory Management Team (LMT).

 

 

2004 – 2008

R&D Manager Business Line Food Systems at DMV International B.V. responsible for the R&D project portfolio of the Business line Food Systems at DMV International B.V. Also member of the Business Team Food Systems responsible for short and long term strategy and external collaborations on research projects.

 

 

2008 – Now

Owner of consultancy Foams.nl dealing with technological issues in the food and non-food industry with focus on aerated systems, emulsions, dispersions, their composition, processing and application.​​​​​​​​​​​​​​​​​​​