Speaker

After her PhD in Physical and Colloid Chemistry at Utrecht University, she has focused her career on the scientific principles that link microstructure, mouth feel, taste, aroma, and texture to food perception. As Principal Scientist Taste & Texture at NIZO food research, she works with global partners to advance the protein transition through evidence‑based, high‑quality product innovation. Her current work on hybrid and balanced protein systems highlights her commitment to translating fundamental science into practical, consumer‑ready solutions.

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