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Pieter Dekker studied Analytical Chemistry (BAS) and Food Technology (MSc) with a specialization in Ingredient Functionality. He worked for a year at RIKILT in Wageningen in the area of food authenticity research. After this he decided to start a PhD at the department of Food Quality and Design. The project that he is working on focuses on the human milk protein and peptide profile, and the relation of this to allergy development in the offspring.