Anja Janssen, Wageningen University and Research Centre, The Netherlands.


Anja E.M. Janssen is associate professor in Food Process Engineering at Wageningen University, The Netherlands. She has an MSc degree in Molecular Sciences (1988) and a PhD Degree in Food and Bioprocess Engineering (1993). Her PhD thesis was entitled ‘Enzymatic Synthesis of Polyol Esters in Aqueous-Organic Two-Phase Systems’. After two postdoc positions at Unilever Research Laboratory in Vlaardingen, The Netherlands and Strathclyde University in Glasgow UK, she came back to Food Process Engineering at Wageningen University. Initially this was as KNAW research fellow, later as assistant professor and since 2015 as associate professor. Her fields of expertise are enzyme conversions, separation processes, integration of reaction and separation, enzyme kinetics and thermodynamics, reactor design and food digestion.
She has now published about 100 scientific publications. Most of these publications focus on enzymatic conversion and separation technology. Since 2012 she started the research line on food digestion. Initially this was done via MSc student projects, now various PhD students are working on food digestion. The research is done in close collaboration with research groups in human and animal nutrition.

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