Petfood Forum 2017

Fred van de Velde
Principal Scientist
NIZO Food Research


van de Velde is group leader in protein functionality and principal scientist of texture perception at NIZO. He has a doctorate in biocatalysis from the Technical University of Delft and 16 years’ experience in food ingredients and proteins, including both dairy and plant proteins. van de Velde’s expertise is on the relationship between the molecular structure of food ingredients, their interactions, microstructure and texture on one hand, and product stability and sensory perception on the other hand. His major interest lies in expanding the use of plant proteins by improving their functional properties and proving the sensory properties of food by understanding the in-mouth behavior of the products. To date, he has published more than 65 research articles, is (co)-inventor of over 10 patent applications and an experienced speaker at various international conferences.

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