Patrick Wilms

Patrick Wilms is an Assistant Professor at the Department of Food Process Engineering, Wageningen University & Research. His work focuses on advanced food processing technologies, particularly 3D food printing and spray drying, with an emphasis on plant-based ingredients and product quality optimization.

• Key Research Areas: 3D Food Printing, Starch-Based Snacks, Macronutrient Composition, Emulsification Stability, and Spray Drying Dynamics.
• Projects: Co-promotor for PhD projects on electrically-driven separation technology, plant protein processing, and personalized 3D-printed food modeling.
• Collaborations: Active in multidisciplinary networks for improving food sustainability and functional properties.

His recent publications highlight innovations in fracture property customization of pea-based snacks, dry fractionation methods for legume proteins, and encapsulation efficiency of volatile compounds. His research integrates experimental design with data-driven modeling to enhance food texture and nutritional value.