I am a food scientist, specialized in milk and dairy products. In 2014, I obtained my PhD degree on the topic of "Natural variation in casein and salt composition of milk" which was part of the Dutch milk genomics initiative. From 2014-2017, I worked as a researcher at FrieslandCampina Research in the Food Structuring department, followed by a postdoc position in the Food Quality and Design group at Wageningen University and a postdoc postition at the Food Chemistry group of Aarhus University in Denmark. From 1 May 2019 I am assistant professor at the Food Quality and Design group.
My expertise is on natural variation in milk caseins. One specific interest of mine is the influence of post-translational modifications on casein micelle structure. During my PhD work I discovered that increase in glycosylation of kappa-casein reduces the size of casein micelles. In order to understand more on the challenging topic, I think we need to learn more on the structure-function relation of post-translational modifications and casein micelle structure and how this influences dairy product characteristics. This requires a multidisciplinary approach with experts in different fields, such as biochemistry, physical-chemistry and glycobiology, food science and nutrition with support of the government and dairy sector.
I teach several undergraduate and post-graduate courses on various dairy related topics. I am also the coordinator of the MSc course Dairy Chemistry and Physics. Furthermore, I am currently supervising 3 PhD students.