Marie HennebelleView profile
Associate Professor
Marie Hennebelle is an Associate Professor in Food Chemistry at Wageningen University & Research, where she conducts cutting-edge research on lipid oxidation, oxidative stability of vegetable oils, and plant-based emulsion systems. Her work integrates advanced analytical techniques such as NMR spectroscopy and mass spectrometry to understand food degradation and preservation mechanisms. Her research interests span Food Chemistry , Lipid Oxidation , Oxidative Stability , Vegetable Oils , NMR Spectroscopy , and Plant-Based Emulsions . She investigates the chemical behavior of lipids in complex food matrices, particularly focusing on oleosomes and triacylglycerol isomerism. The recent articles highlight a strong trend in analytical food chemistry, particularly in the application of NMR and mass spectrometry for lipid profiling. Her work bridges fundamental chemistry with practical food science, aiming to improve shelf life, nutritional quality, and sustainability of plant-based food products. Co-promotor, CULTURE project: Targeted feeding of adipose cultures for sustainable meat alternatives Co-promotor, PhD on milk fat globule membrane functionality Co-promotor, PhD on plant-based alternatives to milk fat globule membranes Co-promotor, PhD on antioxidative effects of plant protein compounds Co-promotor, PhD on omega-3 oils and gut-brain health Dr. Hennebelle collaborates extensively within Wageningen University, particularly with researchers such as J.P. Vincken, J.P.M. van Duynhoven, and K. Hettinga. Her lab is involved in multiple active and funded projects focused on sustainable food systems, lipid carriers, and plant-based alternatives, positioning her at the forefront of innovative food science research.





