Speaker

Els de Hoog is a senior project manager in the Food Division at NIZO food research. She manages contract research projects for global food companies on texture related subjects leading multidisciplinary teams. Main focus areas of her expertise are mouth feel, perception, protein technology, product stability and formulation. She studied chemistry at the Utrecht University and obtained a PhD in Colloid and Physical Chemistry in 2001 at the Van ’t Hoff laboratory of the Utrecht University. After her PhD she started working at NIZO food research holding various functions.

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