NIZO
Renske Janssen is a Senior Project Manager in Protein Technology at NIZO since August 2018, with previous roles including Acting Professor of Protein Transition in Food at HAS University of Applied Science in 2022 and Research/Education Officer and PhD Student at Wageningen University & Research from 2013 to 2018, focusing on high-quality protein production and valorisation from insects. Renske's extensive experience also includes an internship at Nestlรฉ Suisse and a master thesis at Wageningen University on enzyme inhibition by plant extracts. Renske holds a Master of Science and a Bachelor of Science in Food Technology from Wageningen University & Research, and completed pre-university education at Emmauscollege Rotterdam.
This person is not in any offices
NIZO
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