I am a food scientist, specialized in milk and dairy products. The focus of my research is on exploring composition and structure of milk caseins from both animal and microbial origin for the application in innovative food products.
In 2014, I obtained my PhD degree on the topic of "Natural variation in casein and salt composition of milk" which was part of the Dutch milk genomics initiative. From 2014-2017, I worked as a researcher at FrieslandCampina Research in the Food Structuring department, followed by postdoc positions at the Food Chemistry group of Aarhus University in Denmark and at the Food Quality and Design group of Wageningen University. From 1 May 2019 I have started in the WUR tenure track as assistant professor at the Food Quality and Design group.
I teach several undergraduate and post-graduate courses on various dairy related topics. I am also the coordinator of the MSc course Dairy Chemistry and Physics. Furthermore, I am supervising BSc, MSc and PhD thesis projects.