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and tissue for food and medical applications. Yet, despite the growing demand of meat analogues, making and understanding these networks and their physio-chemical properties remain a grand challenge
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Wageningen University and industrial partners (Unilever, DSM, Rival Foods). Your profile You have: A Master degree in Physics, Physical Chemistry or Food Science; Experience in the following fields: Soft
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) studied Chemistry at VU University Amsterdam and received his doctorate there in 1979. He took a position with DSM that same year, where he worked in various research and business management positions and
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