Marijke Edelman Email & Phone Number

Ede, GE, NL

Boxmeer

I manage projects that aim to scale up processes for vaccine manufacturing from lab scale to factory scale, and implement these in manufacturing. These processes include emulsification (both oil in water as well water in oil) and processing of suspensions. Next to that, I participate in Problem Solving projects.

Gorinchem

In the Food Application group, (potentially new) ingredients are tested on their applicability in food. As a Scientist,, I do research on the interactions between these ingredients and the food matrix that might play a role in their efficacy in food systems. I also develop new methods to be able to increase the efficiency of testing protocols, while still.

Gorinchem

In this role I provide technological input for the strategy development of the category Taste & Nutrition. Together with Marketing and Business Development I initiate projects aiming for the development of new products and lead the technical part of these projects. I develop and maintain the IP position with the IP department and business.

Gorinchem

As a Sr Scientist in the Innovation Centre Food, I lead the technical part of innovation projects that aim to develop new products and applications for existing products.

Vlaardingen

As a Technologist I work in the Centre of Excellence for Structured Emulsions. I am a member of the team that develops Blue Band Idea!. In this role I execute (pilot plant) trials, coordinate and interpret the analyses of the pilot products. I am also responsible for the development and production of the products needed for clinical trials to substantiate.

Utrecht

Veendam

As Research Technologist I work on the development of potato protein as food ingredient. I test the functionalities, such as the capacity to make foam or the gel strength of the protein that is isolated in the pilot facility for food applications.

Elst (GLD)

I study the root cause of complaints about the texture of the ketchup. In addition to that, I develop a new QC-method to test the physical stability of the ketchup.

Ede

See: PhD Wageningen University

Ede

I study the seggregative phase separation of polydisperse biopolymers in aqueous systems. As a model I use a mixture of gelatine and dextran. To proof the theory that comes out of the results of this mixture, I made use of a mixture of PEO and dextran.

Dr Ir, Food Technology

Activities and Societies: WSV Ceres

Education record