My research interest is in the effect of food structure and composition on bioavailability of nutrients and bioactive compounds as well as in the interactions between dietary compounds and gut microbiota. In my lab, we have a range of analytical tools, including in vitro models of digestion, batch and dynamic models of colonic fermentation, enzymatic, chemical and physical analyses and imaging techniques to characterize food materials and digesta. We can also run intervention studies in humans.

Wageningen University & Research is widely recognized as one of the world’s leading institutions in food, agriculture, nutrition, and life sciences. Its Food Cluster brings together cutting-edge academic research, advanced facilities, and strong collaboration with industry, government, and international partners. Within the food cluster, the Food Quality and Design group is internationally recognized for its expertise in understanding, designing, and improving the quality of food products. The group combines food chemistry, physics, processing, sensory science, and consumer-oriented approaches to study how food structure, composition, and processing affect product properties and perception.