Dr Tromp took up his new role yesterday.
“NIZO is intensively involved in academic research and with networks of academic scientists,” said Ad Juriaanse, CEO of NIZO food research. “The associate professorship of Hans Tromp strengthens NIZO’s position as a provider of applicable knowledge and fresh ideas based on new scientific knowledge.”
NIZO has run a number of projects in recent years o texture formation, texture-flavour interactions, food processing and stability. Low fat, low sugar and low salt solutions are recognised as areas in which more solutions are needed.
Amongst other subjects, Dr Tromp’s scientific research will look at imitating oil-water interfaces with water-water interfaces.