Q (Quinten) Steffens MSc

I'm a PhD candidate at the Food Process Engineering group. As a person who has always been fascinated by food technology and robotics, joining the ROBOFOOD project at FPE as a PhD candidate seemed like the perfect opportunity to me!

I obtained my Bachelor in food science with the designation ‘cum laude’ at Wageningen University. As part of my bachelor programme, I completed a minor in Nutritional Sciences in France. My thesis work focused on the effect of glycated whey proteins on the melting behaviour of chocolate. During my master’s studies in Wageningen, I focused on product design, consumer perception and food ingredient functionality. For my master thesis project, I studied the rheological and tribological behaviour of fat-reduced chocolates. I concluded my master’s programme with an internship at Barry Callebaut, where I worked on the development of a sugar-reduced chocolate.

After graduation, I worked in the food industry for about a year before returning to the academic world. I worked for 3 years in contract-research organisation Wageningen Food & Biobased Research. There I worked on project relating to the protein transition and 3d food printing.

When I’m not at work I love to spend time on cooking, sports or competing in e-sports.