Solklar v/Sander Sieuwerts

Under the flag of my company Solklar, I (Sander Sieuwerts) provide consultancy services within my areas of expertise. My strongest background is in food microbiology and fermentation, among others from obtaining a PhD at Wageningen University and >10 years professional scientific experience, but also out of personal curiosity. Educated as biologist and having worked as food product developer, project manager and director both in multinationals and in startups, however, my experience is much broader. And so are my interests: on one hand I love diving deep into a scientific topic and on the other hand I like leading a project, or simply help others with the knowledge I already have. What can I possibly help with? • Microbiology: microbial physiology, fermentation, microbial cultures, pro- and prebiotics, shelf-life, food safety, spoilage, biotechnology, genetics and genomics of bacteria, yeasts and molds. • Microbes and their relation to enzymes, ingredients and process conditions, for example related to sugar reduction, improved texture, higher nutrition and sustainability. • Admin: literature studies, understandable dissemination, patent assessment and preparation, grant applications, scientific and non-scientific publications, some insight in EU regulatory body around food and microbes. If you come with a question that is not quite my cup of tea, I might know someone else more suitable for the job. PS: did you know that the Danish word ‘solklar’ means ‘sunny’ and that ‘soleklar’ means ‘clear/obvious’? Brightness, warmth, transparency and clarity are some of my strongest values and, hence, I apply these in my private life and to the way I work for and with others.