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Mr. Gerard Klein Essink hold a MSc degree in Food Chemistry from Wageningen University in The Netherlands. He graduated in1988 and started his carreer at the Agricultural Politics Dept. of Wageningen University as EU manager of an EU project on the technical and economic aspects of chaptalisation of wine. He moved on from 1990 - 1998 various technical, marketing and business management roles at the global food starch company AVEBE, while he finished his MBA marketing education in 1995. He enjoyed the high tides of the Asian tiger economies working from the Singapore AVEBE office from 1994-1998. Business-to-consumer experience was obtained working for the meat-free Nestlé company Tivall as Vice-President Sales in various European markets. In 2002 he set-up PROSOY Research & Strategy, followed by Bridge2Food in 2008. |
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Mr. Rob Vreeker is a research scientist at Unilever’s R&D centre in Vlaardingen, the Netherlands. He has 20 years of experience in food research. His research activities include the study of food microstructure and texture, physical chemistry of biopolymer solutions and gels and the influence of food matrix on flavour release and perception. Rob holds a PhD in physical chemistry and is a member of the editorial board of Food Biophysics.
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Mr. Juan-Carlos Arboleya, graduated in Chemistry from University de Oviedo (Spain) and PhD in Physical Biochemistry at the University of East Anglia (United Kingdom), he started his scientific career at the Institute of Food Research (United Kingdom). The aim of his work was to study the fundamental mechanisms which control and determine the stability and microstructure of foams and emulsions. His current research at Azti-Tecnalia Food Research Institute (Spain) is focused on studying the fundamental mechanisms that control texture in order to develop strategies for improving sensory and nutritional properties of foodstuffs. Part of his scientific knowledge is applied to the design of new dishes in haute cuisine by means of the collaboration with different prestigious restaurants, like Akelarre, Arzak and Mugaritz Restaurant. |
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Dr. Aard de Jong is senior scientist in the area of protein chemistry within the department of innovative ingredients at TNO. He studied chemistry at the University of Nijmegen with specialization in Molecular Biology, Microbiology and Organic Chemistry. After his study he did a PhD at the department of Enzymology at the University of Delft. His research started at TNO in using enzymes for the modification of proteins. Gradually this has expanded to other modification tools like ultra high pressure and super heated steam. In addition Aard has been involved in research at TNO with the goal to purify several proteins with emphasis on allergenicity and health. |
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Mr. David Welsby is a Food Scientist with almost 40 years experience working in the industry. David has a wealth of experience in the application of soy ingredients in a wide range of food applications, as well as deep understanding of their nutritional impacts for critical groups in the population. |
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Ms. Aurelie Mauray-Soulier is in charge of Pea Protein market development in European countries for ROQUETTE company (pea protein commercialized under NUTRALYS® brand name); she is based in Roquette Headquarter in Northern France. She previously worked as a project manager at the French Nutrition and Health cluster supporting Biotech companies for their R&D projects (partnership, financial aid,..). She graduated from Food engineering school AgroParisTech with a Master of Science in Nutrition. She completed her phD in 2009 at INRA Clermont-Ferrand/Theix, supported by Ferlux Mediolanum - a pharmaceutical company. She investigated the role of bilberry anthocyanin-rich extracts in the prevention of cardiovascular diseases; developing her research experience on transcriptomic and histological analyses. |
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Mr. Paul Hart holds a degree in biosciences and has published papers on the physical chemistry of proteins and stabilisers, from his time with Biomaterials Science group at Unilever Colworth. He has an international remit for Application Technology with the Solanic Institute - optimising customer applications for Solanic proteins - besides market development responsibility. |
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Ms. Patricia Rodriquez holds a MS degree in Organic Chemistry as well as a MS degree in Food Science and Technology. Graduated in 2000, her career has been always related to the Food sector through different companies and positions, that allowed Patricia to have a global knowledge on raw materials, ingredients, process and final products. She has recently joined Tereos Syral, being her immediate previous work Technical Manager in one of the sites of the second Spanish Milling Group "Harantico". Nowadays in Innovation Department of Tereos Syral she is the Technical Support Engineer for South Europe: Spain, Portugal, Italy, Greece and Magreb. Among other functions she collaborates with customers in new developments/projects, and offers thanks to Tereos Syral's regional characteristic, a quick, individual and specific service. |
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Dr. Hugo Streekstra started his academic training in Chemistry in 1978 at the University of Amsterdam. He graduated in 1983 with a specialization in Microbiology. This was followed by a research subject in Microbial Physiology at the same University, which led to the successful defense of a PhD thesis entitled "Metabolic Uncoupling in Anaerobic Klebsiella pneumoniae" in 1990. Since 1988 he has been working in the industry, located in Delft, the Netherlands, in various fields, including fermentation process development, classical genetics and applied biochemistry. Currently he is employed by DSM, an international business-to-business company manufacturing performance materials and life science products. He holds the position of Principal Scientist in Applied Biochemistry and Physiology within the DSM Biotechnology Center. |
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Mr. Jan Zijderveld has more than 20 years experience in the field of egg products. In his position as product manager with Bouwhuis Enthoven Mr. Zijderveld is responsible for the translation of customer requirements into specific products and processes. In addition, sales, and in particular dried product sales, are an important aspect of his activities |
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Mr. Toine Hendrickx joined DMV International more than 20 years ago as a product development and application specialist for the meat, fish and poultry processing industry. During time a wide range of other application areas of caseinates became the working field of Mr. Hendrickx. Nowadays in the position of Technical Marketing Manager he is responsible for the world wide technical support of DMV International’s caseinates customers.
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Mr. Filip Meersman received his PhD in Biochemistry for work on protein unfolding and aggregation from the Katholieke Universiteit Leuven in 2002. He then went on to join the group of professor Christopher Dobson at the University of Cambridge as a Marie Curie Intra-European Fellow, where he studied the stability and structure of amyloid fibrils. In 2005 he became a fellow of the Research Fund Flanders at the Katholieke Universiteit Leuven, where he further pursued his interests in the phase behaviour of proteins and water-soluble polymers. During this period he became interested in the sol-gel behaviour of gelatine. Since September 2011 he is Senior Applied Scientist at Rousselot in Gent (Belgium). He is also a honorary research associate at University College London. |
