Harry Wichers

Prof. Harry Wichers is a Professor at Wageningen University & Research, specializing in Food Quality and Design. His work focuses on protein chemistry, immunology, and food allergy mechanisms. He leads projects exploring how food processing affects protein digestibility and immunogenicity, with a particular emphasis on infant nutrition and dairy/plant protein substitutes.

Research interests include the Maillard reaction's impact on protein properties, allergen formation, and macrophage activation pathways. His studies often involve in vitro digestion models and collaborations with industry.

Key contributions include evaluating plant-based infant formula alternatives and understanding heated milk proteins' tolerance in allergic children. Over 296 publications and 25 active projects highlight his extensive research portfolio.

Supervised 20+ PhD candidates, including work on goat milk proteins, soy glycated peptides, and AGEs in neurodegeneration. Media engagements emphasize China-Dutch agricultural cooperation and food allergy trends.