Ruud van der Sman

Ruud van der Sman is a Professor at Wageningen University & Research in the Department of Food Technology. His research focuses on advanced food processing, including starch gelatinization, meat analog development, and food reformulation with reduced sugar/fat content.

• Key research areas: Food Science, Biopolymer applications, and Drying Technology.
• Active supervision of PhD candidates in projects related to edible robotics and sustainable food processing.

Recent work explores 3D printing of protein-based composites, texture-nutrition decoupling in bakery products, and hydrogen bonding dynamics in starch systems. He serves as Editor for Current Research in Food Science and participates in academic presentations on food-related topics.