معرفی
Anja Janssen is an Associate Professor in Food Process Engineering at Wageningen University & Research, affiliated with the Faculty of Science. Her research focuses on membrane separation technologies, protein digestion mechanisms, and plant-based food product development. She actively supervises multiple PhD candidates in projects involving food structure-function relationships, sustainable separation processes, and protein digestibility optimization.
She holds a dual expertise in engineering and food science, with over 194 published works. Key research areas include ultrafiltration efficiency for charged solutes, in vitro gastric digestion modeling of plant-based meat analogues, and structural properties of whey protein gels. Her work emphasizes practical applications in food industry sustainability and nutritional product design.
Janssen has presented at international forums such as the LMWZ Consortium and IPOP Conference, and collaborates globally on protein hydrolysate utilization and membrane technology advancements. Her current projects address challenges in plant protein fractionation, membrane separation efficiency, and dietary fiber-protein interactions.
Supervised research includes studies on skim milk microfiltration geometric modeling, textured vegetable protein digestion kinetics, and energy-efficient separation systems for plant-based ingredients. She has contributed to innovations in food intake regulation through structured food design and membrane-based side stream valorization strategies.
