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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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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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Els de Hoog is scientist and project manager at NIZO food research, The Netherlands. Trained as a chemist, she has now 10 years of experience in food technology. Her main fields of interest are emulsion technology, mouth feel engineering and texture design. She holds a PhD in Physical and Colloid Chemistry.
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Cecile Veerman holds a MSc degree inFood Technology. Her PhD, obtained in 2004 at the Food Physics group of Wageningen University (the Netherlands), focused on the characterization of aggregation and resulting gel networks of globular food proteins. After graduation she received a Talent Grant from the Netherlands Organization of Scientific Research (NWO) for post doctoral research at the department of Chemical Engineering at the University of Delaware (USA). The gelation kinetics of peptide hydrogel networks for tissue engineering and pharmaceutical applications was investigated. In 2006 she joined DSM Food Specialties in Delft (the Netherlands) as a scientist where she gained experience in the application development of functional food ingredients and food processing enzymes. Cecile has published 14 articles in peer-reviewed journals and holds 1 patent.
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Mr. Morton Kyed is European Technical lead for Solae LTD. Solae is the world leader in developing innovative soya technologies and ingredients for food, meat and nutritional products with head office in St. Louis MO.
Morten Hoffmann Kyed has 18 years experience in developing and selling solution to the food industries from positions in Orkla AS, Palsgaard Industry A/S, Central Soya European Proteins A/S and now Solae LTD.
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Audrey Taffin is in charge of Pea Protein market development in Europe for Roquette (pea protein commercialized under NUTRALYS® brand name); she is based in Roquette Headquarter in the North of the France.
Formerly, she worked for a leading gelatin manufacturer as technical support manager to food and nutra sales of gelatin and hydrolyzed collagens.
She holds a Master of Science with a specialization in Biochemistry applied to Food, Cosmetic and Pharmaceutical Industries obtained at AgroParisTech, an engineering school of Paris Institute of Technology. She had some experiences in R&D in starch functional properties, phytochemistry and wine biopolymers.
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Pieter van der Horst graduated from the Hogere Agrarische School in Den Bosch in 1983 as a food technologist. He started his career with Campina Melkunie as assistant site manager and later he was involved as head of planning in milk and whey powder production as well as butter. In 1990, he was appointed as Managing Director of Kristal, a company involved with production of washing and detergent products. In 1996, he moved back to the food industry in a capacity as technical support manager for gluten and resistant starch with Cargill in Bergen op Zoom. He built the application laboratory and started application work in bakery with gluten. He is currently involved in work for application and site assistance for the gluten plants in Bergen op Zoom (Netherlands , Sas van Gent (Netherlands), Barby (Duitsland), Wroclaw (Poland), Efremov (Russia) and Manchester (UK).
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Mr. Paul M. 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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Martin Schweizer joined Burcon NutraScience in May of 2002 as a process-engineering specialist. He relocated from Nancy, France, where he earned his doctorate at the Institut National Polytechnique de Lorraine, with an emphasis on the enzymatic hydrolysis of rapeseed proteins. Prior to his Ph.D. work, Dr. Schweizer studied chemical engineering at the University of Karlsruhe, Germany, where he specialized in food process engineering and water technology. Since January of 2003, Dr. Schweizer has overseen Burcon’s research and development efforts at its Winnipeg Technical Center.
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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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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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Stephan Hausmanns is Head of the Business Unit Health & Nutrition at GELITA AG, headquartered in Eberbach, Germany. Prior to joining GELITA in June 2010, Mr. Hausmanns was in charge of New Business Development & Management New Ingredients for BENEO‑Palatinit GmbH and Patent Management for Nutrinova GmbH. He worked as a R&D Scientist and Project Manager within the former Höchst AG the years before in the area of food-biotechnology and bioprocess-engineering. Mr. Hausmanns holds a Dipl. Chem. (M.Sc.) degree in chemistry from the University of Bonn, Germany, and a Ph.D. in process engineering with additional studies in business economics and food microbiology from the University of Bonn, Institute of Food Technology. He is (co-)inventor of more than 25 patents and has published more than 50 papers or presentations in distinguished journals or on scientific conferences specializing in advances in food and beverage ingredients and technology.
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Mr. Asger Jacobsen, Senior Vice President, Protein Foods BHJ |
