Throughout my career, I have developed a deep understanding of the various analytical techniques that are used to support different aspects of food production and the supply chain, such as mass spectrometry and spectroscopy. These techniques are essential in characterizing food products, as well as ensuring their quality and integrity.
My passion for this field began during my PhD studies at Wageningen Food Safety Research and Food Quality Design at Wageningen University and Research. Specifically, I focused on the traceability of the cocoa-chocolate supply chain and applied these analytical techniques to guarantee the integrity of the product and identify information about the raw materials. I developed a method to determine geographical and botanical origin of cocoa and chocolate, which laid the foundation for an ethical production chain.
Following my PhD, I worked as a researcher in authenticity for Epos B.V, a Dutch company involved in blending herbs and spices. In this role, I oversaw a project focused on the applicability of hyperspectral camera (Visible/Near Infrared Spectroscopy) and mass spectrometry to verify the origin of spices. This experience further reinforced my understanding of the importance of these analytical techniques in the food industry.
I then worked as a Rapid Technology Application Professional at Cargill, where I focused on the deployment of Near and Mid Infrared Spectroscopy for measuring quality parameters along the production line of food ingredients such as sugars and pectin. The data collected from these instruments have been used to develop prediction models for quality parameters, to ensure high-quality products. I was responsible for setting up project plans, assessing local analysis and sampling, defining standard analysis and analysis programs, creating guidelines, procedures, and instructions, and coordinating and conducting employee and/or key user trainings at various locations.
Overall, my expertise and experience with mass spectrometry and spectroscopy have been instrumental in my ability to support different aspects of food production and the supply chain. At the moment I work at WFBR as scientist/ project leader in the field of flavor research. My main focus is the applciability of techniques such as GC-MS, LC-MS, PTR-MS, and panel testing to answer questions and address issues related to flavor.