Maarten Schutyser

Prof. Maarten Schutyser is a Personal Professor at the Department of Food Process Engineering, Wageningen University & Research. He leads the Dry Food Processing group since 2008 and chairs the Netherlands Working Party on Drying (NWGD) and the European Federation of Chemical Engineering's Drying Working Party. His research focuses on advancing food processing technologies such as spray drying, dry fractionation, and 3D food printing to enhance food quality, sustainability, and energy efficiency.

He holds MSc and PhD degrees (both cum laude) from Wageningen University (1999/2003), followed by roles at Akzo Nobel Chemicals and NIZO Food Research before joining WUR. His expertise spans food technology, process design, and separation technologies.

Key projects include optimizing plant-based ingredient production via dry fractionation and exploring 3D food printing for personalized nutrition. He supervises MSc theses in Food Process Engineering and teaches courses like Food Engineering and Transfer Processes.

Prof. Schutyser actively promotes sustainable drying technologies through his leadership roles and collaborations, aiming to reduce energy consumption in food processing while advancing novel food production methods.