SM (Stefan) ten Voorde, MSc

Stefan, from the Netherlands, is a PhD candidate at FQD and FPE. After a BSc in Industrial Engineering and Management in Groningen he obtained his MSc in Food Technology at the WUR. 

In 2021-2023, he completed his MSc thesis "Evaluating the potential of aqueous oleosome extraction to produce resource-efficient oil-in-water emulsions from capsicum seeds" and finished two internships: one on plant protein extraction from spent beer grains (Evergrain, Leuven) and one on Single Cell Protein (SCP) production from agricultural co-products (Agrifirm, Den Bosch). 

In November 2023 he started his PhD where he is studying microbially produced milk proteins (ß-lactoglobulin) as an ingredient to form structures that mimic soft dairy products like ricotta, yogurt or mascarpone. The project is supervised by dr. Etkse Bijl (FQD) and dr. Julia Keppler (FPE).