Experience

FerMentor

• Owner

  • Jan 2020 - Present

  Consultancy on fermentation technology Product and concept development Education, workshops, festivals for professionals and consumers Consultancy on fermentation technology Product and concept development Education, workshops, festivals for professionals and consumers



SmaakPark

• Netherlands
• Restaurants
• 1 - 100 Employee

• Lead Project Manager

  • Dec 2019 - Present

  Smaakpark.nl is a special dedicated food hall focussing at sustainable food and fermentation. At SmaakPark we provide courses&workshops, train students, and support product and concept development for food-companies. This, combined with lodging, dining and drinking facilities, offers a unique experience and portfolio focussing at the unique flavours of the local land. Currently we are reconstructing the hall and park, opening is planned for October. Frequent updates at… Show more Smaakpark.nl is a special dedicated food hall focussing at sustainable food and fermentation. At SmaakPark we provide courses&workshops, train students, and support product and concept development for food-companies. This, combined with lodging, dining and drinking facilities, offers a unique experience and portfolio focussing at the unique flavours of the local land. Currently we are reconstructing the hall and park, opening is planned for October. Frequent updates at https://www.facebook.com/Smaakpark/ Till opening we do provide some workshops for limited number of people: Be there! Show less Smaakpark.nl is a special dedicated food hall focussing at sustainable food and fermentation. At SmaakPark we provide courses&workshops, train students, and support product and concept development for food-companies. This, combined with lodging, dining and drinking facilities, offers a unique experience and portfolio focussing at the unique flavours of the local land. Currently we are reconstructing the hall and park, opening is planned for October. Frequent updates at… Show more Smaakpark.nl is a special dedicated food hall focussing at sustainable food and fermentation. At SmaakPark we provide courses&workshops, train students, and support product and concept development for food-companies. This, combined with lodging, dining and drinking facilities, offers a unique experience and portfolio focussing at the unique flavours of the local land. Currently we are reconstructing the hall and park, opening is planned for October. Frequent updates at https://www.facebook.com/Smaakpark/ Till opening we do provide some workshops for limited number of people: Be there! Show less



NIZO food research

• Technology, Information and Internet

• Principal Scientist Fermentation

  • Sep 2011 - Present

  Supply the food and pharma industry with creative technological approaches using Fermentation technology as core expertise. In addition execute a special role in making NIZO's technologies available for improving sustainability of the food industry. Sustainable topics: efficient use of energy and resources; Protein security and human health. Supply the food and pharma industry with creative technological approaches using Fermentation technology as core expertise. In addition execute a special role in making NIZO's technologies available for improving sustainability of the food industry. Sustainable topics: efficient use of energy and resources; Protein security and human health.



Vereniging het Boddegat

• Board Member

  • Sep 2012 - Apr 2014

  Boddegat is an initiative by citizens, aiming at realising a sustainable, energy neutral living neighbourhood with ca. 30 houses. As member of the board my main foci were: strategic approach, coordination of the activities: PR, Communication, Administration, etc. In addition special interest in the technical aspects of sustainable living. See also www.boddegat.com, or www.boddegat.nl Boddegat is an initiative by citizens, aiming at realising a sustainable, energy neutral living neighbourhood with ca. 30 houses. As member of the board my main foci were: strategic approach, coordination of the activities: PR, Communication, Administration, etc. In addition special interest in the technical aspects of sustainable living. See also www.boddegat.com, or www.boddegat.nl



Royal FrieslandCampina

• Fermentation Specialist

  • Jan 2009 - Sep 2011

• Research scientist Fermentation

  • Oct 2005 - Dec 2008



VTT Biotechnology

• Research scientist

  • Feb 2004 - Oct 2005

  Post-doc / Fermentation technologist in several public and industrial projects concering protein production by fungi and yeast Post-doc / Fermentation technologist in several public and industrial projects concering protein production by fungi and yeast

• PhD-position

  • Sep 1999 - Jan 2004

  Thesis "Formation of amino acid derived cheese flavour compounds", Wageningen University 2004. Physiology, molecular biology, organic and analytical chemistry of Lactic acid bacteria, studying their amino acid metabolism. Thesis "Formation of amino acid derived cheese flavour compounds", Wageningen University 2004. Physiology, molecular biology, organic and analytical chemistry of Lactic acid bacteria, studying their amino acid metabolism.


Unilever Research Vlaardingen
• Trainee

  • Feb 1999 - Jul 1999

Icelandic technological Institute
• Trainee

  • Jul 1998 - Dec 1998