Kasper Hettinga

Prof. Kasper Hettinga is a Professor of Dairy Processing & Functionality at the Department of Food Quality & Design, Wageningen University & Research. His research focuses on the impact of processing techniques on protein functionality in milk and dairy products, particularly regarding digestibility, immune responses, and health implications for infants. He leads studies on milk protein behavior, non-thermal treatments, and donor human milk preservation. His expertise spans dairy science, food chemistry, and proteomics. Key projects include exploring casein micelle structure variations, effects of heating on goat milk proteins, and developing plant-based protein alternatives for infant nutrition. Prof. Hettinga holds a PhD in Dairy Science from Wageningen University, where he also conducts teaching in courses like 'Milk in the Dairy Chain' and 'Dairy Science and Technology'. His work integrates analytical chemistry and chemometrics to advance food safety and quality.