Committee

Gijs is assistant professor at the Laboratory of Food Chemistry working on the analytical chemistry of proteins and peptides. The main focus of his research is to steer the techno-functional and nutritional properties of food proteins by tailoring enzymatic and chemical modifications. Gijs has a background in Food Science and subsequently obtained a PhD-degree in the analysis of peptides and unravelling protease actions. In his research group, analytical approaches based on liquid chromatography and mass spectrometry are designed to characterize proteins, peptides and their modifications. Gijs has conducted research on plant-based proteins from amongst others, pea, potato and oat and is a key researcher in the field of proteases and protein digestion.

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