Wouter de Bruijn

Dr. Wouter de Bruijn is an Assistant Professor at the Laboratory of Food Chemistry, Wageningen University & Research. His research focuses on phytochemicals—natural plant-derived compounds—in food systems. Key areas include advanced phytochemical analysis, phenolic oxidation mechanisms, and interactions between phytochemicals and food components. He develops analytical methods like cyclic ion mobility mass spectrometry to study molecular structures and reactions.

His work addresses current trends in plant-based food, such as protein transition, by exploring bioactive compounds in ingredients like oats, barley, and tea. Projects investigate antimicrobial prenylated compounds, protein-phenolic interactions in emulsions, and browning inhibition strategies. He advises multiple PhD students on topics ranging from tea phenolics' prebiotic potential to iron-phenolic interactions in food fortification.

Dr. de Bruijn collaborates on projects such as PRECERPHYT (enhancing food preservation via cereal phytochemicals) and ProTip (protein-phenolic interaction mechanisms). His expertise spans food chemistry, analytical techniques (LC-MS/MS), and phytochemical applications in food science and technology.