Gijs Vreeke

Dr. Gijs Vreeke is a researcher and lecturer in the Subdivision of Food Chemistry at Wageningen University & Research. His work focuses on protein research, particularly using advanced analytical techniques like LC-MS to study digestive enzymes and plant-based protein systems. He contributes to MSc courses including Advanced Food Chemistry and Enzymology for Food and Biorefinery.

• Research Interests:
  • Development of automated LC-MS methods for peptide analysis
  • Plant protein characterization (yellow pea, potato, oat)
  • Protease activity studies (pepsin, chymotrypsin)
  • Protein-phenol interactions
  • Food processing impacts on protein functionality
  • Enzymatic modification of food components
• Current Projects:
  • Feed processing and digestibility in fish
  • Off-flavor/off-color formation in potato proteins
  • Wheat amylase-trypsin inhibitors (ATIs)
  • Protein-phenol interactions characterization

His recent publications highlight applications of LC-MS in food proteomics, plant protein extraction optimization, and enzyme-substrate relationship studies across agricultural and aquatic systems.