2017 Clean Label Conference
Presentation: Strategies to Create Consumer-friendly Ingredient Statements
Speaker: Ronald Visschers, Ph.D., Business Line Manager, TNO food research
The program is executed by several research groups within TNO and has national and international collaborative partners. The program assists many companies in developing specific innovations for their food products. Dr Visschers is also responsible for the Food Product Quality Roadmap of the dutch Topsector Agri-Food and is actively involved in the Dutch Healthy Food Composition Policies.His main expertise includes protein and polysaccharide structure and functionality, rheological aspects of oral processing as well as flavour release and perception. Dr. Visschers is co-author on more than 45 scientific publications and co-inventor of two patent applications.
2015-present Principal Consultant Food & Nutrition
Integral responsibility for for strategic knowledge development in the area of Food & Nutrition creating new and viable research programmes with external partners
10-15 Business Line Manager TNO
Integral responsibility for strategic development, acquisition and excution of research and project portfolio focussed on Food Quality and Production
TNO, Quality of Life, Zeist
09-10 Knowledge and Program Manager TNO
08-09 Program Manager TNO
managing a research and project portfolio focussed on Food Quality and Production
TNO, Quality of Life, Zeist
05-08 Principal Scientist and Account Manager
Delivering unique texture and flavour sensations
NIZO Food Research, Ede
99-05 Project Leader WCFS / NIZO
1. Food Biopolymer Dispersions and Gels
2. Dynamics of Biopolymer Networks and Textures
NIZO Food Research, Ede
97-99 PULS Fellow NWO
Assembly and Aggregation of Integral Membrane Proteins
Structural Biology, VU Amsterdam
95-97 EMBO Fellow
‘De-Novo’ Design and Oligomerization of Porphyrin Binding Proteins
Dept. of Biochemistry and Biophysics, University of Pennsylvania, Philadelphia
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• Replacement of gelatin in confectionery products
• Challenges in formulation of meat analogues from a protein ingredient perspective