Laurice is a research scientist and expertise leader ‘Protein technology’ at Wageningen University & Research (WUR). Laurice trained as a protein chemist in France, after which she acquired her PhD in the Food Chemistry chair group of WUR, studying potato proteins. Laurice further pursued interest in plant proteins at NIZO, a contract research institute, and subsequently at Cargill, where she gained experience in (mild) fractionation, structuring and application in food products using a broad range of plant proteins. Laurice is driven to contribute to improving the quality of new sources of protein and delivering sustainable and tasty food products.
Panel Discussion: Sourcing the right ingredients and processing technologies to usher in Plant Based 2.0
Convincing consumers that plant-based alternatives are not only sustainable for the environment but also tasty enough to repeatedly buy is proving to be a tricky proposition for manufacturers...
Europe's Meeting Place For Alternative Protein Production Solutions