R (Renske) Bouma MScPromovendus
Renske Bouma MSc studied Food technology in Wageningen, concluding with a thesis at Food physics on the topic of whey protein gels. After obtaining the BSc she continued her studies in Lund, Sweden, with the Master program Food Technology and Nutrition, concluding with a thesis on enzymes and emulsions. In line with this obvious interest in proteins, Renske started out in the cheese industry. After 4 years working as a process and product technologist, she now takes the deep dive into proteins as a PhD student within the project Animal-free milk proteins.