Jasper Landman

Jasper Landman is an Assistant Professor in the Department of Physics and Physical Chemistry of Foods at Wageningen University & Research, where he conducts cutting-edge research on plant-based proteins and their functional behavior in food systems. He is actively involved in multiple interdisciplinary projects and collaborates with leading scientists in food colloids and soft matter physics.

His research focuses on plant protein gelation, interfacial properties of proteins, and micro-encapsulation systems for bioactive delivery. Key areas include the behavior of globulins and albumins from legumes such as lentil, chickpea, and faba bean, and how their structural properties influence gel strength, foaming, and emulsification. He employs advanced techniques like confocal microscopy and interfacial rheology to unravel microstructural dynamics.

The recent trend in his publications centers on biopolymer networks, capillary suspensions, and Pickering stabilization using plant-derived nanoparticles. His work bridges fundamental colloid science with practical applications in sustainable food design, particularly in replacing animal proteins with plant alternatives.

Scientific Awards:

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Dr. Landman plays a significant role in academic supervision, serving as co-promotor for multiple PhD candidates working on plant protein gels and encapsulation systems. His research is supported by active institutional projects, though specific grant names are not listed. He collaborates closely with Prof. Leonard Sagis, Prof. Erik van der Linden, and Dr. Elke Scholten, forming a strong research network in food physics.

He is involved in key research teams focused on microstructure of plant protein gels, core-shell encapsulation, and functional characterization of natural cheese analogs. These teams operate at the intersection of food chemistry, soft matter physics, and material science, aiming to innovate next-generation plant-based foods.