Frederik Janssen
Protein scientist AB Mauri
Frederik Janssen earned a PhD in Bioscience Engineering in 2020 from KU Leuven, Belgium, specialising in gas cell stabilisation in bread. As a visiting researcher at the Soft Materials Group at ETH Zurich, Switzerland, Frederik expanded expertise in interfacial rheology and microfluidics. Subsequently, as a postdoctoral researcher, Frederik studied the isolation, structure, and function of cereal and legume proteins, resulting in 26 peer-reviewed publications. From February 2025 onwards, Frederik has been employed as a protein scientist at AB Mauri Global Bakery Ingredients, focusing on innovating egg replacements in sweet bakery products.
Seminars
Thursday 23rd October 2025
Outlining How Fermentation Enables the Production of High-Value, Commercially Viable Ingredients with Supply Chain Stability
2:30 pm
- Discussing the benefits of fermentation-derived ingredients, including relevance in various markets
- Examining the economic limitations of current fermentation-derived ingredients and characterising their viability for different applications
- Evaluating the success of specific applications
