Search staff/organisations prof.dr. JPM van Duynhoven
Name
Nameprof.dr. JPM van Duynhoven
FirstnameJohn
Emailjohn.vanduynhoven@wur.nl

Job details
DescriptionEndowed professor
OrganizationDepartment of Agrotechnology and Food Sciences
Organization UnitBiophysics
Phone
Mobile+31 6 11386685
Secretarial phone+31 317 482 044
Phone 2
Fax
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Note by telephonist
Visiting addressStippeneng 4
6708WE, WAGENINGEN
Building/Room124/N.A.
Postal address
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Ancillary activities
  • Management Board uNMR - Wageningen University
    Jan 2020 - Present

    uNMR is a consortium of Dutch acacemic NMR groups that received funding from the NWO Roadmap for Large Scale Infrastructure

  • Groupement AMPERE: representative MRFOOD - Groupement AMPERE
    Jan 2012 - Present

  • MRFOOD (International Conference on the Applications of Magn - Groupement AMPERE
    Jan 2012 - Present

  • Employed by Unilever, Senior Scientist - Unilever
    Nov 2010 - Present


Biography

John obtained his PhD in biophysical chemistry at Radboud University. Subsequently he joined Twente University as assistant professor and NMR facility manager. After four years, he moved on to Unilever R&D Vlaardingen where he became expertise team leader Spectroscopy and Imaging. In his industrial career he has been involved in a wide range of industrial food research and technology projects, being responsible for development and deployment of advanced measurement techniques. He also initiated and coordinated external research collaborations aiming at development and application of advanced analytical technologies in food science and technology. These collaborations were mostly carried in the context of private-public partnerships and involved a wide range of food industries and academic partners. Since 2010 he also holds a part-time professorship at Wageningen University, supervising PhD students in development and application of advanced analytical methods in food and nutritional sciences. One research line focusses on advanced molecular profiling methods to drive the development of natural lipid oxidation control strategies. A second research field concerns the assessment of the complex flow behavior of  food dispersions to enable novel processing routes for sustainably sourced food products.   


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