Etske Bijl

Etske Bijl is an Associate Professor at Wageningen University's Department of Food Quality and Design. Her research focuses on milk protein structure-function relationships, particularly casein micelle behavior in dairy systems. She investigates protein interactions in cheese-making processes, alternative dairy products, and genetic variations in milk proteins from traditional livestock breeds.

Key research areas include:

• Casein micelle self-assembly mechanisms
• Protein-based emulsion stability
• Impact of genetic variants on milk composition
• Animal-free milk protein production

Recent work explores recombinant protein systems for plant-based dairy alternatives and the functional properties of goat and bovine milk variants. She collaborates with industry partners like Those Vegan Cowboys to develop novel food textures.

Current projects investigate:

• Milk fat globule membrane functionality
• Beta-casein's role in curd formation
• Yogurt texture modulation via engineered proteins

Media engagements highlight her work on cow-free cheese production and microbial fermentation innovations. Supervised 4 PhD candidates focusing on protein production systems, dairy digestion dynamics, and bioengineered milk components.