Remko Boom

Remko Boom is a Full Professor in Food Process Engineering at Wageningen University & Research. His research focuses on advancing sustainable food processing technologies, particularly in protein-based materials, biodegradable composites, and innovative food product development. Key areas include 3D-printed food materials, protein retention in dairy processing, and artificial casein micelle engineering for animal-free cheese alternatives.

His expertise spans membrane separation techniques, food emulsions, and edible robotics. He actively collaborates on projects involving biobased plastics and circular economy solutions for food systems. Remko supervises multiple PhD projects, including those on membrane separation of plant proteins and transition pathways for biobased plastics. His work has been featured in media discussions on edible robotics and sustainable food innovation.

Recent research highlights include geometric modeling for skim milk microfiltration optimization, novel 3D-printed starch cryogels, and extraction methods for rapeseed oleosome applications. His contributions bridge food science with engineering to address global challenges in food sustainability and technology.