Fred Van De Velde Email and Phone Number

Providing scientific leadership in key expertises: protein extraction, characterisation and functionality in application, (clean label) ingredient technology and replacement, protein and carbohydrate interactions, texture and microstructure analysis, food oral processing and sensory perception.Initiating and managing research projects with major food, beverage and ingredient industries.Line management of a team of scientific assistants, scientists and project… Show more Providing scientific leadership in key expertises: protein extraction, characterisation and functionality in application, (clean label) ingredient technology and replacement, protein and carbohydrate interactions, texture and microstructure analysis, food oral processing and sensory perception.Initiating and managing research projects with major food, beverage and ingredient industries.Line management of a team of scientific assistants, scientists and project managers.Managing science output in terms of patents, technology transfers and publications. Show less

My main interest is the relationship between food ingredients, texture, microstructure and perception. Understanding the mouth feel or texture perception of foods requires insights in food oral processing.Understanding oral processing: watch this Dutch movie.http://www.npo.nl/labyrint/06-07-2010/VPRO_1139796

Protein transition is the transition from traditional protein sources, such as milk, meat and soy towards proteins for open field crops and aquaculture. The primary goal of this lectureship is to contribute to the Dutch protein transition with a focus on plant proteins. The generated knowledge will however be world-wide applicable. The professorship includes two research lines: developing high functional protein ingredients using sustainable processes, and increasing the amount of plant… Show more Protein transition is the transition from traditional protein sources, such as milk, meat and soy towards proteins for open field crops and aquaculture. The primary goal of this lectureship is to contribute to the Dutch protein transition with a focus on plant proteins. The generated knowledge will however be world-wide applicable. The professorship includes two research lines: developing high functional protein ingredients using sustainable processes, and increasing the amount of plant proteins on the consumers plate. Show less

As lecturer and researcher I am involved in the CoE Food and CoE Biobased within the department Food Technology.

Future Foods is a dedicated Journal to address the challenges of climate change and sustainability in food production. A transformation of the way food is currently manufactured and consumed is necessary to feed an ever-growing population whilst limiting its environmental impact. Future Foods publishes research that embodies the objective of developing new technologies and food sources for more sustainable food systems. I am editor for the section New food ingredientsExamples include… Show more Future Foods is a dedicated Journal to address the challenges of climate change and sustainability in food production. A transformation of the way food is currently manufactured and consumed is necessary to feed an ever-growing population whilst limiting its environmental impact. Future Foods publishes research that embodies the objective of developing new technologies and food sources for more sustainable food systems. I am editor for the section New food ingredientsExamples include the use of new ingredients with reduced environmental impact and carbon footprint such as plant- based ingredients and alternative proteins sources (algae, insects...), in-vitro "meat", etc.The Journal homepage can be found at this address: https://www.journals.elsevier.com/future-foods Show less

Please visit the Journal website for more information.http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1745-4603/homepage/ProductInformation.html

As Senior scientist with the TI Food & Nutrition I work on new approaches in reducing sugar, salt and fat in food products. I worked on recuding salt in processed meat products by increasing the juiciness. I supervised a PhD student working on reducing fat and sugar in gelled food products by applying an inhomogeneous distribution of sugar or fat. Currently, I am coordinating the research on the role of fat in food products and developing new approaches to succesfully reduce fat in food… Show more As Senior scientist with the TI Food & Nutrition I work on new approaches in reducing sugar, salt and fat in food products. I worked on recuding salt in processed meat products by increasing the juiciness. I supervised a PhD student working on reducing fat and sugar in gelled food products by applying an inhomogeneous distribution of sugar or fat. Currently, I am coordinating the research on the role of fat in food products and developing new approaches to succesfully reduce fat in food products. Show less

I worked on contract research projects related to ingredient functionality in food products in relation to stability and microstructure. I continued the work as Group leader and project manager ingredient technology at NIZO food research.

As Scientist at the Wageningen Centre for Food Sciences I worked on mixed protein/polysaccharide gels and emulsion-filled gels. I studied the mechanisms underlying the formation of different microstructures in the mixed gels. I built relationships between the microstructure and mechanical properties of both gel types. Finally, I focused on the relationships between food microstructure and sensory perception and the role of oral processing therein.The Wageningen Centre for Food Sciences… Show more As Scientist at the Wageningen Centre for Food Sciences I worked on mixed protein/polysaccharide gels and emulsion-filled gels. I studied the mechanisms underlying the formation of different microstructures in the mixed gels. I built relationships between the microstructure and mechanical properties of both gel types. Finally, I focused on the relationships between food microstructure and sensory perception and the role of oral processing therein.The Wageningen Centre for Food Sciences (WCFS) has now shifted name into TI Food & Nutrition (TIFN). Show less

As scientist at TNO Food I was detached at the Wageningen Centre for Food Sciences (WCFS) and worked on the molecular characterisation of carrageenans and on the relationships between the molecular structure and their functional properties in food products.