prof.dr. E (Erik) van der Linden

Curriculum:

1980-1986 MSc in Theoretical Physics, Leiden University, The Netherlands. Advisor: Prof. Dr. D. Bedeaux

1986-1990 PhD, Leiden University, The Netherlands "Determination of the interfacial rigidity in microemulsions using the Kerr effect". Advisor: Prof. Dr . D. Bedeaux

1990-1991 Post-doc at Emory University, Atlanta, GA, U.S.A. Advisor: Prof. Dr. F.M. Menger

1991-1995 Product research manager structured liquid detergents Unilever Research Laboratories Vlaardingen, The Netherlands 

1995-1997 Research project manager, Skin Care division Unilever laboratories, Edgewater, N.J., U.S.A.

1998- Professor of Food Physics, Wageningen University, The Netherlands

• Springer (1-3-2006/31-12-2099)
  Associate editor Food Biophysics
• Elsevier (1-2-2012/31-12-2099)
  International Journal of Gastronomy and Food Science
• TKI-Agro-Food (1-1-2017/31-12-2099)
  
• INRA-e (1-11-2024/31-12-2099)
  Member editorial board The International Journal of Molecular and Physical Gastronomy
• INRA-e and AgroParisTech (1-11-2014/31-12-2099)
  
• Food and Drinks Europe, ETP Food for Life (1-2-2016/31-12-2099)