prof.dr.
Unilever and Wageningen University & Research
Arnhem, Netherlands
Prof. Dr. John van Duynhoven, PhD, Unilever Global Innovation Centre, Wageningen University, Wageningen, The Netherlands
John obtained his PhD in biophysical chemistry at Radboud University. Subsequently he joined Twente University as assistant professor and NMR facility manager. After four years, he moved on to Unilever R&D where he became expertise team leader Spectroscopy and Imaging. In his industrial career he has been involved in a wide range of industrial food research and technology projects, being responsible for development and deployment of advanced measurement techniques. He also initiated and coordinated external research collaborations aiming at development and application of advanced analytical technologies in food science and technology. These collaborations were mostly carried in the context of private-public partnerships and involved a wide range of food industries and academic partners. He also holds a part-time professorship at Wageningen University, supervising PhD students in development and application of advanced analytical methods in food and nutritional sciences. He published 180 papers and book chapters.
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Kinetic modelling of lipid oxidation to predict the shelf-life of vegetable oils and food emulsions
Monday, May 1, 2023
11:40 AM – 12:00 PM MDT