August 2019 - Present
Researcher and teacher at the Laboratory of Physics and Physical Chemistry of Foods at Wageningen University
September 2014 - January 2017
Postdoc project at the Laboratory of Food Chemistry of Wageningen University
"Quantitative modelling of the formation and stabilization of protein-stabilized emulsions"
December 2013 - May 2014
Research project at the Laboratory of Food Chemistry of Wageningen University in collaboration with Nutricia Research
"Distinguishing whey protein structures"
December 2009 - September 2014
PhD thesis at the Laboratory of Food Chemistry of Wageningen University in collaboration with AVEBE
"Role of protein-protein interactions on protein aggregation and emulsion flocculation"
April 2009 - September 2009
Internship at Givaudan Schweiz AG (Dübendorf, Switzerland)
"Enthalpy relaxation of carbohydrate matrices for flavour encapsulation"