GJC (Gijs) Vreeke MSc
Docent en onderzoekerGijs is in charge of the protein research within the laboratory of Food Chemistry and acts as lecturer in the related MSc courses. He is passionate about digestive enzymes, the transition towards plant-based proteins and the analysis of both with analytical techniques as LC-MS.
"During my PhD, I developed an automated data-processing method for untargeted and robust peptide analysis with LC-MS. The method is designed to identify and quantify peptides specifically in hydrolysates relevant for Food Science. I applied the method to study peptide release by digestive proteases (chymotrypsin and pepsin) and used it to study the protein variant profile of yellow pea cultivars. Currently, I am involved in several PhD projects, which are related to (1) feed processing and digestibility in fish, (2) off-flavour and off-colour formation in potato protein extracts, (3) amylase-trypsin inhibitors (ATIs) from wheat and (4) characterising protein-phenol interactions.
For more information on our protein research, see: Food proteins - WUR