Hans Tromp

Dr. Hans Tromp is an Associate Professor at Utrecht University’s Faculty of Science and a Senior Scientist at NIZO food research. His work focuses on water-based emulsions, colloidal systems, and food biopolymers, with a particular emphasis on Pickering stabilization mechanisms using inorganic and protein particles.

• Affiliation: Utrecht University (Faculty of Science, Physical and Colloid Chemistry)
• Affiliation: NIZO food research (Senior Scientist, Protein Functionality)

At Utrecht, he investigates water-water interfaces, phase separation dynamics, and shear behavior of emulsions. At NIZO, he explores stability and texture of food systems, encapsulation of probiotics, foam stability analysis, and microbubble functionality. His collaborative projects include co-supervision of PhD research with Dr. Ben Erné and partnerships with NIZO on applied food science innovations.