Prof.dr.ir. Karin Schroën, Wageningen University / Twente University
Personal professor Food Micro Technology at Wageningen University & Research
Chair holder Membrane Processes for Food at University of Twente
Keynote iMNC2020 Nano4Food, Host Pre-event Nano4Agri/Food October 7, 2020
Nano4Food – Micro and nanotechnology for agriculture and food production
Opportunities for a sustainable future
Organization: Wageningen University & Research
Website: www.wur.nl/en/Research-Results/Chair-groups/Agrotechnology-and-Food-Sciences/Food-Process-Engineering/Research/Food-microtechnology.htm and Membrane Science and Technology (MST) cluster at University of Twente
“I am a Wageningen food technologist who is very interested in micro and nanometer processes. I use microfluidics to map mechanisms and, based on that knowledge, to design processes that can be used on a large scale.”
In September 2012, Karin Schroën was appointed full professor in food process engineering at Wageningen University, the Netherlands, and in September 2019 as chair holder of membrane process for food at Twente University, also in the Netherlands.
Currently she heads a research group of approximately 20 people that takes the micrometre scale as a starting point of investigation. Based on insights obtained at that scale, novel mild process technology is designed, typically with the emulsification, and membrane separation field.
She has 187 publications in scientific journals to her name, approximately 15 book chapters, and 7 patents. She is frequently asked as a (keynote) speaker at conferences, workshops etc.