Speaker

Talk Title: Dry fractionation for more sustainable production of plant-based ingredients

Maarten Schutyser gained his PhD degree in 2003 at Wageningen University (WU), The Netherlands. After his PhD, he worked for Akzo Nobel and NIZO Food Research. In 2008 he moved to the Laboratory of Food Process Engineering (WU) to start his own research team. Since 2024, he obtained a personal professorship in Drying and Dense Food Processing. His research focuses on innovative drying and dry fractionation technologies for production of functional & plant-based food ingredients. In his research he employs a multiscale & material science approach to understand behaviour of dense materials during food processing, which he translates to technology development for amongst others air classification, electrostatic separation, and electrically-driven dewatering and drying. He published >130 peer reviewed publications and initiated many public-private partnerships funding his research. Next to his academic position, Schutyser is chairman of NWGD, the Netherlands community of drying experts and the EFCE Working party Drying, an academic European network of drying experts.

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