Principal Scientist Texture Perception @ (January 2014 - December 2024)
Principal Scientist and Group leader Protein Functionality @ (January 2008 - December 2024)
Project Manager Ingredient technology @ (January 2002 - December 2007)
Professor (Lector) Protein transition in food @ (October 2017 - December 2022)
Lecturer and Researcher @ (October 2014 - September 2017)
Editor of Future Foods @ (May 2020 - May 2021)
Editor @ Journal of Texture Studies (January 2015 - December 2018)
Senior scientist @ (January 2007 - April 2016)
Scientist @ Wageningen Centre for Food Sciences (January 2000 - December 2006)
Scientist @ (January 2000 - December 2001)
Fred van de Velde Education
Delft University of Technology
PhD (Biocatalysis)
1995-2000
TU Delft
Ir. (Chemical Engineering)
1989-1995
Fred van de Velde Skills
Research Project Management
Mobility Services
Testing And Validation
Web Technology
Cloud Services
Food
Microscopy
Food Industry
Photoshop
People Development
Confocal Microscopy
Sensory Evaluation
Life Sciences
Team Leadership
Photography
Dairy
Characterization
Food Science
Research And Development R&D
Organic Chemistry
Carbohydrate Chemistry
Biocatalysis
Food Technology
Dairy Products
Product Development
Coaching
Project Management
Intellectual Property
Research
Science
Agriculture
R&D
Protein Chemistry
Research and Development
Fred van de Velde Summary
Fred van de Velde, based in Arnhem-Nijmegen Metropolitan Area, GE, NL, is currently a Chief Scientific Officer at NIZO. Fred van de Velde brings experience from previous roles at NIZO and HAS University of Applied Sciences. Fred van de Velde holds a 1995 - 2000 PhD in Biocatalysis @ Delft University of Technology. With a robust skill set that includes Research Project Management, Mobility Services, Testing And Validation, Web Technology, Cloud Services and more. Fred van de Velde has 1 emails on RocketReach.
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