Remko Boom

Prof. Remko Boom is a Full Professor of Food Process Engineering at Wageningen University & Research. His research focuses on sustainable food systems, plant-based alternatives, and advanced food processing technologies such as 3D food printing, membrane filtration, and protein functionalization. Key areas include edible robotics, animal-free cheese alternatives via artificial casein micelles, and functional ingredient extraction from plant and insect-based sources. He collaborates globally on biorefinery processes and contributes to edible robotic systems through material science innovations.

Education Background:

• PhD in Food Technology (exact details not specified)
• Master's/Undergraduate degrees in relevant engineering disciplines (not explicitly stated)

Research Interests:

Prof. Boom's work spans food process engineering with emphasis on:
- Development of plant-based protein ingredients using mild fractionation techniques
- 3D-printed food materials with tailored mechanical properties
- Electrophoretic and membrane-based separation technologies for food components
- Engineering edible casein micelles for cheese analogues
- Biodegradable robotics using food-grade materials

Recent Research Trends:

Publications from 2024-2025 highlight advancements in:
- 3D-printed starch cryogels and protein-based composites
- Oleosome extraction and encapsulation of bioactive compounds
- Functional characterization of artificial casein micelles
- Edible robots powered by Marangoni propulsion

Awards & Recognition:

No specific awards listed in available data, though his work has received significant media attention including features on edible robotics and sustainable food innovations.

Advising & Collaboration:

• Supervising 87+ PhD projects including work on:
  - Electrohydrodynamic drying
  - Brewer's spent grain valorization
  - Recombinant protein purification
• Active in industry partnerships for scaling-up electrophoretic separation and 3D food printing technologies

Labs & Teams:

Leads research groups focused on:
- Advanced Food Processing Technologies
- Sustainable Ingredient Development
- Biorefinery Applications in Food Systems