Fred van de Velde

Fred van de Velde is an accomplished Principal Scientist and Group Leader specializing in Protein Functionality at NIZO Food Research since January 2002. Fred's expertise encompasses protein extraction, characterization, ingredient technology, and sensory perception, with a focus on food oral processing and texture analysis. Fred has initiated and managed numerous research projects for major food and beverage industries. In addition to their role at NIZO, Fred served as a Professor in Protein Transition at HAS University of Applied Sciences, contributing to the advancement of plant proteins in the Dutch protein transition. Fred has also held editorial positions for journals such as Future Foods and the Journal of Texture Studies. With a strong background in food science, Fred has worked on reducing sugar, salt, and fat content in food products, and obtained a PhD in Biocatalysis and a degree in Chemical Engineering from Delft University of Technology.