Emma Teuling

Emma Teuling is an experienced professional in the field of food science and technology, currently serving as a Project Manager in Protein Technology at NIZO since August 2019, where specialization focuses on plant protein and novel protein technology. Emma has also held the position of Acting Professor (Lector) for Protein Transition in Food at HAS University of Applied Sciences, contributing to the shift from animal-based to plant-based protein sources. Prior roles include Protein Scientist at Royal Cosun, where support was provided to R&D for developing plant-based protein products, and conducting a PhD at Wageningen University, researching microalgae and cyanobacteria as protein sources. Emma's early career featured various roles in product development and research, including scientific assistant and trainee positions at NIZO, Campbell Soup Company, and Remia C.V. Educational qualifications include a PhD and MSc in Food Science and Technology from Wageningen University & Research, and a BSc in Food Technology from Van Hall Larenstein University.