Practice-oriented research and education. As coordinator, I also participated in acquisition and project management. I mainly worked on research projects related to collaboration and sustainability in food supply chains, zero emission transportation and human capital development in the logistics sector, using a mix of qualitative and quantitative research methods.

I contributed to a project in support of agri-business development in the region of Oé-Cusse, Timor Leste, focusing on rice, coffee, pineapple, candle nut, mandarin, sea fish, and cattle.

Thesis title: Bridging process engineering and supply chain design for agro-food processing chainsThis thesis studies the design of agro-food processing chains using quantitative methods from the fields of Process Systems Engineering and Supply Chain Management. It presents an approach to optimise strategic decisions in the agro-food industry at the product level, the process and enterprise level, the supply chain level, and the network level. Case study results show that using non-conventional intermediate products and production processes can reduce the agro-food industrial energy and water use with respectively 22% and 37%, while reducing costs by 13%. Additionally, supply chain configurations were identified that allow for a reduction of the carbon footprint of over 30% without a reduction of the total gross margin. The decisions at the different levels are interdependent, and sequential optimisation of the different levels will lead to sub-optimisation of the agro-food processing chain. The approach presented in the study enables to reconsider the current set-up of agro-food processing chains and reduce inefficiencies in the production of food.

Responsible for the implementation of a large scale mango puree processing line- Organizing day to day production and associated manufacturing protocols and records- Preparing documentation required for HACCP- certification- Training of puree production staff and supervisor with regards to hygienic production practices and handling of food products- Training of company supervisors on basic microbiology, basic understanding of a Food Safety Management System and related documentation

Analysis and development of ITFC's puree production process, preparation of documents for certification and feasibility analysis for puree production in bulk.

Supervisor in several microbiology laboratory classes for first and second year BSc students

Geven van presentaties over Wageningse studies en studeren in Wageningen op middelbare scholen en studiebeurzen door heel Nederland

Supervisor in microbiology laboratory classes for second year BSc students