August 2021 | AIChE

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August 2021

Jos Muilwijk

Andrea Strube

Daniel Dikovsky

Dr. Daniel Dikovsky joined Redefine Meat in 2019 as Head of Innovation and Technology, following his time at the world’s largest 3D printing company, Stratasys. Utilizing over a decade-long experience in 3D printing, his position sees him lead a team of scientists, to change the way we make our meat through an entirely new and innovative technological approach. At his previous role at Stratasys, for 11 years Daniel led the development of full colour, multi-material 3D printing, composite materials, and digital anatomy printing, which mimics the biomechanics of human anatomies for...Read more

Ofir Benjamin

Dr. Ofir Benjamin is a lecturer and researcher at the food science department in Tel Hai College. His research expertise deals with food sensory and food structure. He also performs research in dairy technology with sensory aspects. Ofir completed his BSc (cum laude) at food engineering at the Technion University, Haifa. Later he continued to master degree at one of the leading universities in the world for food and agriculture science called Wageningen University in the Netherlands. The MSc degree was in a dairy science specialization. Last he received his PhD from Otago University in New...Read more

Andrew Beasley

Andrew has 25 years of global experience leading multi-functional teams creating & selling flavours, fragrances &food ingredients to iconic brands throughout the food and beverage industry....Read more

Jeroen Hugenholtz

I have joined the Wageningen University and Research Centre as of August 1st 2015, where I serve as Senior Scientist/Business Development Manager in the Business Group of Biobased Products. I also hold a part-time Professor Chair in Industrial Molecular Microbiology at the University of Amsterdam.Read more

Rene Lametsch

My primary research area is protein biochemistry with focus on obtaining a better understanding of the influence of protein functionality on food quality. This includes the functionality, modification and composition of the proteins in the raw material and how the proteins are modified during processing, storage or maturation during food production. 

I have mainly been working within the field of meat science investigating the influence of the protein changes and modification on meat quality with focus on protein degradation, phosphorylation and oxidation. My research also...Read more

Andrew Spicer

Andrew Spicer is a molecular and cell biologist, an innovator, and the founder of Algenuity. A thoughtful and creative business leader with a focus on innovation, strategy and impact who has become a catalyst within the algal industry. Andrew acts as scientific advisor on several national and international algal biotechnology research projects, is an industry representative on the steering committee of CCAP, UK, and an elected member of the European Algal Biomass Association (EABA). Andrew is passionate about discovery, innovation, impact, conservation and the environment.Read more

Rikke Miklos

Milena Corredig

Milena Corredig has been a Full Professor in Food design and technology since 2006,  at University of Guelph and since 2019 at Aarhus University, in the FOOD department. She is currently also CiFOOD Center Leader.

Prof. Corredig completed her Bachelor studies at the University of Milano,  Italy, and her Master and PhD in Food Science from the University of Guelph, Canada.  From 1998 to 2003 she was a researcher, and lecturer at the University of Georgia, in Athens, Georgia, USA.   In 2003 she was offered a position as Research Chair in Dairy Technology at...Read more

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