Els de Hoog is a Senior Project Manager at NIZO with a background in food physics and sensory perception. Els has held various leadership roles in advanced analytics, protein technology, and taste & texture tailoring. With a focus on texture design, emulsions, and mouthfeel engineering, Els has also worked as a Product Manager and Scientist in the field of texture. Prior to their current position, Els worked as a Senior Scientist at TiFN and as a Post doc at Wageningen Centre for Food Sciences, focusing on microscopy on food systems and phase separation in biopolymer mixtures. Els holds a Master's degree in Chemistry from Utrecht University.
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๐๐ฒ๐ฑ๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ผ ๐ถ๐บ๐ฝ๐ฟ๐ผ๐๐ถ๐ป๐ด ๐ณ๐ผ๐ผ๐ฑ ๐ฎ๐ป๐ฑ ๐ต๐ฒ๐ฎ๐น๐๐ต ๐ฝ๐ฟ๐ผ๐ฑ๐๐ฐ๐๐, ๐บ๐ฒ๐ฒ๐๐ถ๐ป๐ด ๐ฟ๐ฎ๐ฑ๐ถ๐ฐ๐ฎ๐น๐น๐ ๐ฐ๐ต๐ฎ๐ป๐ด๐ถ๐ป๐ด ๐ณ๐ผ๐ผ๐ฑ ๐ฝ๐ฎ๐๐๐ฒ๐ฟ๐ป๐ NIZO is one of the most renowned contract research organisations for better food and health in the world. We are is a private and independent company, headquartered in Ede (the Netherlands) in the heart of the Food Valley region, employing over 100 scientists and support staff. We team up with our customers in their innovation process when reformulating existing products and the creation of new ones. Whatever the challenge, only by looking at it holistically successful and sustainable products can be created. We bring together experts in many different areas of food science and production including:โฏprotein technology, fermentation, bioinformatics, health, food processing, food safety and sensory experiences of food. All these steps come together at our pilot plant โ the largest in Europe for third-party use and suitable for food grade processes. Here science meets reality, manufacturing challenges can be solved in our lab and solutions quickly implemented in existing processes. Science-based and fully verified โ saving time, energy and money.โฏ
