Committee

Fred is Expertise Group Leader Protein Functionality at NIZO. The main focus of topics where Fred is working on is: extraction, processing and application of alternative proteins in our customers’ products. Through extraction and processing Fred and his colleagues obtain high quality protein ingredients. Understanding the functionality of these new ingredients does mean we can control the properties and perception (mouth feel, flavour) of the final products. Ever since Fred started his education at Delft University of Technology, his work has focused on ingredients. At NIZO he started to work on the interaction of proteins and carbohydrates in relation to structure, texture and perception. This has been of great help to understand the role of ingredients in oral processing and perception. In the field of protein functionality he focuses on the application, characterisation and production of alternative protein ingredients.

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