Simone Lamers Email & Phone Number

Utrecht, Netherlands

Rotterdam, South Holland, Netherlands

Met goedbegin.illustraties maak ik aquarel werk voor druk of digitaal. Favoriete thema's zijn (eetbare) bloemen, biodiversiteit, groenten en fruit, planten. Naast het maken van de illustraties gebruik ik illustrator en indesign voor vormgeving. Ik werk vaak met de combinatie van aquarel en pentekeningen en ga voor de mooie balans tussen een versimpelde interpretatie van mijn onderwerp en realisme. Ik hou van detail, en werk dat klopt voor het oog. Als ik iets maak zorg ik dat ik daarmee een groter doel steun. Een goed voorbeeld hiervan is mijn werk voor de Hartelijke-Groenten-uit-het Seizoen-verjaardagskalender waarmee ik hoop anderen te inspireren te vieren wat er al is zonder grootser en meer te willen, en daarmee duurzamer en tevredener te leven; er zijn zoveel mogelijkheden voor heerlijke diners met groenten uit de buurt en in het seizoen én zoveel redenen voor het vieren van het leven, alleen al alle verjaardagen van dierbaren op je kalender :).Mijn werk is te vinden op instagram goedbegin.illustratiesIk ben startende en heb de mogelijkheid flexibel mee te denken en samen te werken naar het best passende uiterlijk voor het einddoel.

Rotterdam Area, Netherlands

The dynamic role I fulfill at start-up de Krekerij is one that give me lots of energy. Taking the lead in the field op product development based on food tech research is complemented with building a solid quality system (fssc2200) and with learning skills in sales. A critical view, analytical and anticipating skills together with knowledge of food (sustainability) developments are at the base of my job.

Netherlands

I started researching questions about sustainability in order to understand the how and why. This search resulted in my website GoedBegin.blog. Here I share explanation, ways of thinking, ideas and initiatives to makes sustainability in everyday life understandable and approachable. The posts are accompanied with my illustrations. Goedbegin.blog

Den Haag

Co-oprichter van Future of Food Institute (FoF). FoF brengt inzicht in de positie van de consument op weg naar een duurzaam voedselsysteem. Door middel van het jaarlijkse Future of Food congres en de halfjaarlijkse Future of Food rapporten, verbindt FoF alle actoren in het voedsellandschap; politiek, kennisinstellingen, retail, groothandels, boeren, start-up's, leveranciers, producenten, horeca en natuurlijk de consument. Op deze manier draagt FoF bij aan het richting geven aan en het versnellen van de overstap naar een duurzaam voedselsyteem. https://www.futureoffood.nl/

Den Haag

Guiding an international start-up in their process. Focus on proof of concept, minimum viable product, buyers persona's, management style and personal development goals. With use of a builder talent profile, lean startup method, persona templates. With this voluntary contribution I gain valuable experience in startup development, coaching and in the specific fields of the startup's.

In this job my diverse interests, technical background and creative approach are well combined. As quality manager I have guided Healthy People through the IFS Broker audit in 2016 and 2017 with a higher level certificate as the thankful result of the work. Responsibility of controlling quality in the production chain from raw material to the actual filling of the packages for juices, snacks and dairy is combined with more detailed knowledge on the product's intrinsic properties. These properties include the ingredients, shelf life, packaging information, nutritional value and knowledge on health and nutritional claims. The innovation and development of products combines the knowledge from food technology with creativity of new flavours, trends and packaging design.

Den Haag

Brussel En Omgeving, België

Research and technology, investigating raw materials and effect on end product. Statistical correlation analysis with SPSS of data from different rheological measurement techniques.

Brussel En Omgeving, België

Giving support classes and spending extra study time with students from secondary school and university on subjects from my own field and experience.

Wageningen

The effect on the in vivo bioavailability of glucosinolates in Brassica powder upon incorporation in mono-macromolecular food matrices. The design of food gels with incorporated Brassica powder containing bioavailabe glucosinolates. Glucosinolates can be hydrolysed to cancer-protective compounds, isothiocyanates. Analysis of excretion products after consumption in a cross-over in vivo study with as goal to say something about the effect of meal components on the bioavailabilty and bioactivity of glucosinolates.Skills - HPLC and LC-MS/MS, analysis with Chromeleon and X-calibur, research planning

Board of sorority group (The Royal Foxes) Work consisted of communication internal and external, planning of weekly and yearly agenda, making the minutes, creation of logbooks for yearly tasks. 10 hours per week

Work consisted of planning, booking and organising a 7 day cultural and leisure holiday for 35 people at a low budget, creation of a savings plan and budget estimations, finding sponsors for goodie bag contents. 4 hours per week

Wageningen

Work consisted of contact with companies to engage them in events bringing students and companies together in an open interactive enivironment. Building up of the commission, making minutes and building of a student information database. 4 hours per week

House keeping in homes of elderly and disabled people - cleaning, grocery shopping, meals, social aspects

Wageningen

Analysis of the products of in-vitro fermentation of different DP fractions of GOS by human intestinal microbiota treated with the antibiotic amoxicillin. With as final goal to give information on the optimal probiotic composition to be ingested in order to promote recovery of the intestinal microbiota after antibiotic treatment. Skills learned - HPLC (high pressure liquid chromatography), HPAEC (high pressure anion exchange chromatography), GC (gas chromatography) and CE-LIF (capillary electrophoresis-light induced fluoresence).

Master’S Degree, Food Science And Technology, 8.2

Specialtisation in Product Design with a broad course combination with courses like: Food structuring, Food ingredient functionality.

Bachelor Of Science (Bs), Biotechnologie, 7.8

Vwo Gymnasium (Ib), 7.8

6 years high school with the first 3 years bilingual education and the last 3 years International Bachelaureate classes. Technical courses.