Committee

Renske Janssen is a senior project manager protein technology at NIZO food research. She has been working for over 10 years in the protein transition field and helps food companies with innovation across the value chain. She helps in advancing research on plant-based and alternative proteins, by focusing on ingredient development and product applications at both laboratory and pilot scale. She leads projects that bridge scientific innovation with industrial application, helping companies unlock the full potential of proteins to meet consumer expectations for taste, texture, and nutrition. Renske holds a Bachelor’s and Master’s degree in Food Technology from Wageningen University and Research, where she also completed her PhD research on protein extraction and functionality from insects for food and feed, conducted within the Food Quality & Design and Food Chemistry groups. Furthermore, she was acting lector Protein Transition in Food at HAS Green Academy in 2022. Renske is an active member and the past chair of the protein division from the Institute of Food Technologists (IFT).

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