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"