I am interested in the dynamics of droplets under various processing conditions. After an MSc in Food Technology with a thesis on microchannel emulsification, I obtained a PhD from the University of Twente in 2014 studying the air cushioning of droplets falling onto a rigid substrate (as in e.g. inkjet printing) and the wetting morphologies of droplets on fibers (e.g. fog capture). In two postdoc positions at MIT and the Technical University of Denmark I have studied the influence of thermal effects on drop-surface interactions, retention of emulsion-based droplets on superhydrophobic surfaces (e.g. pesticide sprays), and bio-inspired engineering. I am bringing this multidisciplinary background to the area of food processing to study the creation of emulsion-based products with high stability and functionality. From June 2019 I am working as Assistant Professor in the Laboratory of Food Process Engineering.
My work focuses on the dynamics and stability of food emulsions and complex dispersions. I will design new process principles for creating stable products – based on microfluidic techniques – and study dynamic behavior during this creation process and during further processing steps. The dictating fluid and interfacial dynamics span from macromolecular to macroscopic length scales: from stabilization of the oil-water interface of emulsion droplets to the deformation, interaction and wetting properties of droplets and films that are formed by atomization, for example upon spray coating or 3D printing of the emulsion. I am also interested in the influence of processing conditions such as thermal effects (such as freeze concentration or spray drying) or shear (extrusion).