dr. PFC (Patrick) Wilms

Patrick Wilms is a postdoctoral researcher at the laboratory of Food Process Engineering in close collaboration with Dr. Maarten Schutyser and Dr. Lu Zhang. He is involved in several PhD projects that involve dry separation processes, powder technology and paste rheology. Patrick worked for his PhD at the University of Hohenheim, Germany, on the flow behaviour of highly concentrated suspensions during extrusion processes. He obtained his BSc and MSc degree in Food Technology from Wageningen University & Research (both cum laude). Patrick’s current research focusses on the processing of food materials with low moisture content, having a special interest in multi-scale structuring of materials.

Dry Food Processing - WUR

Additive Food Assembly - WUR