Danone Research & Innovation
Maud Wieleman is a skilled professional in the field of food technology, currently serving as a Pilot Plant Technician at Danone Nutricia Research since July 2023. Prior experience includes a Professional Assignment at PectCof focused on the feasibility research of Dutch Gum in sauces and dressings, and a product development specialization assignment at MaGie Creations, where Maud developed flatbread using spent grain flour. Additional experience encompasses an R&D internship at Eye-D Innovation aimed at new product development for diabetics, followed by an internship with JACOBS DOUWE EGBERTS in the instant mixes team, which included recognition for innovative contributions. Maud also completed an internship at Givaudan in beverages regional innovation. Academic credentials include a Bachelor of Applied Science in Food Technology from HAS Green Academy and a VWO in Science & Engineering and Science & Health from OSG De Meergronden.
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Danone Research & Innovation
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We believe in the power of nutrition to make a positive difference to health. We are the global research and innovation organization within Danone. Our fields of expertise cover life science, food science, hydration science and technology. Over 2000 passionate scientists, nutritionists, product technologists and many other experts are located in Paris-Saclay (France), Utrecht (The Netherlands), Singapore, Liverpool (UK), Sao Paulo (Brazil) and Wuxi (China). Representing over 35 nationalities we’re a truly international team with a passion to bring the shared Danone’s mission to live: bringing health through food to as many people as possible. Join our community to get the latest updates on our research & technology projects and partnerships worldwide.”