dr.ir. E (Etske) Bijl

Associate Professor

Contact

I am a food scientist, specialized in milk and dairy products. The focus of my research is on exploring composition and structure of milk caseins from both animal and microbial origin for the application in innovative food products.

In 2014, I obtained my PhD degree on the topic of "Natural variation in casein and salt composition of milk" which was part of the Dutch milk genomics initiative. From 2014-2017, I worked as a researcher at FrieslandCampina Research in the Food Structuring department, followed by postdoc positions at the Food Chemistry group of Aarhus University in Denmark and at the Food Quality and Design group of Wageningen University. From 1 May 2019 I have started in the WUR tenure track as assistant professor at the Food Quality and Design group.

I teach several undergraduate and post-graduate courses on various dairy related topics. I am also the coordinator of the MSc course Dairy Chemistry and Physics. Furthermore, I am supervising BSc, MSc and PhD thesis projects.

Personal information

Availability	Mon Morning Available Afternoon Available Tue Morning Available Afternoon Available Wed Morning Available Afternoon Available Thu Morning Available Afternoon Available Fri Morning Available Afternoon Available Available not available
Subdivision	Food Quality and Design
Address	Bornse Weilanden 9 6708WG WAGENINGEN
Secretary	+31317482520
Building/room	AXIS X(118)/Flex
Expertise	Analytical chemistry, Food sciences and technology, Physical chemistry, Bionanotechnology, Colloids, Dairy chemistry, Dairy science, Analytical methods, Milk products, Milk quality, Protein, Raw milk, Food emulsions