Peter Wierenga

Peter Wierenga is an Assistant Professor in the Animal Nutrition department at Wageningen University under the VLAG Graduate School. His research focuses on food chemistry, protein digestibility, and health impacts of food processing.

• Current projects: Sustainable Plant Fractionation, Protein Digestibility in Fish, ATI Protein Modification.
• Specializes in glycation, lipid oxidation, and enzyme inhibition in food systems.

Recent publications analyze amylase trypsin inhibitors in immune activation, protein crosslinking in aquaculture, and postbiotic metabolomics. Collaborations span wheat allergy, fish nutrition, and emulsion science.

Supervises PhD candidates including Diefenbach, Roijakkers, and Krouch with 17 supervised works listed. No formal awards noted in the provided texts.