Karin Schroen

Karin Schroen is a Full Professor in Food Process Engineering at Wageningen University & Research, focusing on food emulsions, lipid oxidation, and sustainable packaging materials. Her research integrates nanotechnology, colloid science, and membrane processes to develop innovative food systems and biodegradable materials.

Her work addresses challenges in food stability, nutrient delivery, and environmental impact through projects like bio-nanocomposite packaging and controlled lipid digestion systems. She supervises multiple PhD candidates and collaborates on interdisciplinary initiatives, including the INSIGHT project for probiotic delivery and food structure design.

Key areas include Pickering emulsions, chitin-based nanocomposites, and oxidative stability mechanisms. Her contributions span over 396 publications, with recent emphasis on lipid oxidation dynamics and microfluidics applications.