Marcel Meinders

Marcel Meinders is a VLAG Researcher specializing in Food Technology at Wageningen University & Research. His work focuses on protein functionality, food emulsions, and sustainable food ingredients. He collaborates on projects combining physics, data science, and food processing innovations. Notably, he co-supervises PhD candidates and contributes to initiatives like the 'How Low Can You Go' series targeting healthier food products.

Research interests include pea protein, functional ingredients, and multiscale systems modeling. He has published on topics ranging from protein solubility to tropical climate packaging solutions. His activities include conference participation and media contributions discussing food technology advancements.

• Projects: Led initiatives on sodium reduction, functional protein-starch mixtures, and predictive modeling through physics-based neural networks.
• Advising: Co-promotor for two PhD candidates and involved in six supervised works.

Labs/Teams: Active in Wageningen Food & Biobased Research, contributing to datasets like water migration monitoring in snacks.