Assistant Professor
Current
Jun 2020 - Present
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Wouter De Bruijn Email & Phone Number
Assistant Professor Phytochemicals at Laboratory of Food Chemistry - Wageningen University and Research
at
Laboratory of Food Chemistry - Wageningen University and Research
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Assistant Professor Phytochemicals at Laboratory of Food Chemistry - Wageningen University and Research
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Wageningen, Gelderland, Netherlands
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Wouter De Bruijn is listed as Assistant Professor Phytochemicals at Laboratory of Food Chemistry - Wageningen University and Research at Laboratory of Food Chemistry - Wageningen University and Research, a with 17 employees, based in Wageningen, Gelderland, Netherlands. AeroLeads shows a matched LinkedIn profile for Wouter De Bruijn.
Wouter De Bruijn previously worked as Assistant Professor at Laboratory Of Food Chemistry - Wageningen University And Research and Postdoctoral Researcher at Laboratory Of Food Chemistry - Wageningen University And Research. Wouter De Bruijn holds Doctor Of Philosophy - Phd, Food Chemistry from Wageningen University & Research.
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About Wouter De Bruijn
Current trends in food and agriculture, such as the protein transition, are creating a growing interest in natural plant-based ingredients. As a result, phytochemicals (phyto meaning ‘plant’ in Ancient Greek) are becoming increasingly prevalent and important in food. The term ‘phytochemicals’ describes a bewildering number of small molecules from plants, which can be divided into many distinct classes based on their biosynthetic origin and structure. Phytochemicals include, but are not limited to, the following classes of molecules: (iso)flavonoids (e.g. flavan-3-ols and isoflavones), stilbenoids (e.g. resveratrol), lignans and lignanamides (e.g. hordatines), (hydroxy)cinnamic acids (e.g. coumaric acid, ferulic acid), phenolamides (e.g. avenanthramides), (neo)lignanamides (e.g. hordatines), triterpenoid glycosides (e.g. saponins), and carotenoids. Phenolic compounds, which make up several of these classes, are the most widespread and broadly studied. Phenolics and other phytochemicals can be reactive and are prone to structural changes during plant growth, and during processing and storage of plant-based food products or ingredients. These changes in structure also lead to changes in their properties, which can range from enhanced bio- or techno-functionality to (undesirable) colour formation.Despite the fact that phytochemicals are present in much smaller quantities in foods than carbohydrates, proteins, and lipids, they can strongly affect food properties. Understanding the effects of phytochemicals on the properties of food products and ingredients is essential due to the aforementioned trends in plant-based food. Our phytochemical research is focussed on three main areas: Advanced phytochemical analysis, oxidation of phenolic compounds, and interactions of phytochemicals with other food molecules.For more information, please visit: https://www.wur.nl/en/research-results/chair-groups/agrotechnology-and-food-sciences/food-sciences-technology/laboratory-of-food-chemistry/research/phytochemicals-1.htm
Listed skills include Food Technology, Food Chemistry, Food And Beverage, Microsoft Office, and 1 others.
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Laboratory Of Food Chemistry - Wageningen University And Research
Employees
17
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8 roles · 18 years
Wouter De Bruijn work experience
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Postdoctoral Researcher
Jun 2019 - Jun 2020
Phd Student
Topic: Plant metabolites with potential as novel (natural) antimicrobialsAnalytical techniques: High pressure speed extraction, UHPLC-MS/MS, high resolution (Orbitrap) MS preparative liquid chromatography, UV-Vis spectrscopy
Sep 2014 - Jun 2019
Intern
Research on high protein products in fortified dairy, meal replacements and medical nutrition.
Apr 2014 - Aug 2014
Master Thesis: Degradation Of Astaxanthin In Different Solvents
Master Thesis at the Department of Food Chemistry (Wageningen University).Title: Degradation of Astaxanthin in different SolventsAnalytical techniques and procedures used: Ultra-High Performance Liquid Chromatography (UHPLC) coupled with tandem Mass Spectrometry (MS/MS), Gas Chromatography (GC) with MS, and UV-Vis Spectroscopy.I was involved in the development of methods for the controlled (photo-)degradation and subsequent detection and identification of novel compounds using aforementioned techniques. The work resulted in the publication of two peer-reviewed articles.
Sep 2013 - Mar 2014
Committee Member
Tapcie (2009 - 2014): Manning the bar and serving beverages during activities of the study association.Weekendcie (2012 - 2013): Planning and organising a weekend trip for 40 people which took place in March 2013.Almanakcie (2011 - 2012): Capturing the events of the academic year 2011-2012 and recording them in an almanac / yearbook. We designed and published the almanac using Adobe Photoshop and InDesign. During this time I acquired skills in working through a creative process as a group and managing a large budget.
2009 - 2014
~5 yrs
Board Member (Treasurer)
Together with six other board members, we managed the daily activities of Study Association Nicolas Appert for Food Technology students in Wageningen. As a treasurer I was responsible for the financial situation and daily management of the association's accounts.
2011 - 2012
~1 yr
Bachelor Thesis: Changes In The Carbohydrate Content Of Mushroom Compost
Bachelor Thesis at the Department of Food Chemistry (Wageningen University).Title: Changes in the carbohydrate content of mushroom compost during growth of white button mushrooms (Agaricus bisporus)Analytical techniques and procedures used: High Performance Liquid Chromatography (HPLC) with size exclusion (SEC) and anion exchange (AEC), Gas Chromatography (GC), lignin determination (Klason), and total nitrogen determination (Dumas). Part of the results were published in a collaborative paper in BMC Genomics, see Publications.
Mar 2012 - Jul 2012
4 education records
Wouter De Bruijn education
Doctor Of Philosophy - Phd, Food Chemistry
Master Of Science (Msc), Food Technology, Cum Laude
Bachelor Of Science (Bsc), Food Technology, Cum Laude
English A2 Higher Level, English Language And Literature, General, 7/7
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What company does Wouter De Bruijn work for?
Wouter De Bruijn works for Laboratory of Food Chemistry - Wageningen University and Research.
What is Wouter De Bruijn's role at Laboratory of Food Chemistry - Wageningen University and Research?
Wouter De Bruijn is listed as Assistant Professor Phytochemicals at Laboratory of Food Chemistry - Wageningen University and Research at Laboratory of Food Chemistry - Wageningen University and Research.
Where is Wouter De Bruijn based?
Wouter De Bruijn is based in Wageningen, Gelderland, Netherlands while working with Laboratory of Food Chemistry - Wageningen University and Research.
What companies has Wouter De Bruijn worked for?
Wouter De Bruijn has worked for Laboratory Of Food Chemistry - Wageningen University And Research, Givaudan, Wageningen Ur (University & Research Centre), and Study Association Nicolas Appert.
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What schools did Wouter De Bruijn attend?
Wouter De Bruijn holds Doctor Of Philosophy - Phd, Food Chemistry from Wageningen University & Research.
What skills is Wouter De Bruijn known for?
Wouter De Bruijn is listed with skills including Food Technology, Food Chemistry, Food And Beverage, Microsoft Office, and Adobe Design Programs.
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