Ralph Hendriks Email & Phone Number

Weert, Limburg, Nederland

In the development of a plant-based cheese alternative, I focus mainly on gathering ingredient knowledge and translating requirements from stakeholders (both B2B and B2C) to recipe development.

Wageningen, Gelderland, Nederland

During my Master graduation internship I worked on the development of a clean-label aerated dessert. For this, I produced multiple dessert samples on lab-scale, using physical and chemical knowledge about functional ingredients. Furthermore, small-scale tastings were organized to evaluate sensorial properties of the ingredients. A final recipe was upscaled.

Wageningen, Gelderland, Nederland

Unravelling the structure-activity relationship of rhamnogalacturonan-I rich pectinsand galectin-3: Research into the structure of the rhamnogalacturonan-I domain of pectin and the interaction with the humane protein galectin-3. During this research, I worked with a variety of analytical equipment, such as HPLC and GC.

Implementation and validation of a new dietary fibre analysis method (AOAC 2017.16), including training of colleagues and writing SOPs. Support in assuring quality of analysis during and after a relocation and applying for accreditation of the analytical methods. Support in redesigning lab space (equipment + location).

Heerenveen

Optimization and validation of two automated dietary fibre analysis methods

Zaandam, Provincie Noord-Holland, Nederland

During my internship at ADCC, I investigated the degassing times of freshly roasted and ground coffee before packaging into single serve capsules. Furthermore, I was involved in sample coffee roasting, market research, and preparation of flavor tests.

Arnhem

Msc, Food Technology

Minor, Food Technology

Bachelor Of Applied Science (Basc), Applied Science (Science & Food)

Propedeuse, Technische Geneeskunde

Propedeuse, Medisch Beeldvormende En Radiotherapeutische Technieken / Medische Radiologische Technieken