Jenneke Heising

Jenneke Heising is a Teacher and Course Manager in the Department of Food Quality and Design at Wageningen University & Research, Faculty of Science. She is actively engaged in research and education related to food packaging, food quality, and sustainable food systems. Her work bridges academic research and practical applications in food technology.

Her research interests lie at the intersection of food science and packaging engineering, with a strong focus on active and antimicrobial packaging systems, food matrix design, and intelligent packaging for food preservation. She investigates how food composition influences the performance of packaging materials, particularly in controlling spoilage and enhancing shelf life.

The recent publications highlight a consistent trend in developing and modeling bio-based active packaging using natural antimicrobials like allyl isothiocyanate from mustard seeds. Her work integrates kinetic modeling, material science, and food safety to design smarter, sustainable packaging solutions. Key themes include moisture-activated films, food-packaging interactions, and the impact of food structure on antimicrobial efficacy.

Scientific Awards:

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Jenneke Heising has served as a co-promotor for multiple PhD projects, indicating her role in academic supervision and mentoring. She has contributed to research grants and projects focused on food packaging innovation and modeling. Her work has been supported through university-funded PhD programs, reflecting active engagement in funded research.

She is involved in research teams working on advanced packaging technologies, particularly within the context of food quality and safety. Her collaborations include prominent researchers such as Prof. Matthijs Dekker and Prof. Vincenzo Fogliano, and she contributes to interdisciplinary projects on sustainable and intelligent food packaging systems.