Jean Paul Vincken
Employed at: University of Wageningen (WUR)
Position: Associate Professor Food Chemistry
For the Anton Jurgens Institute:
Module: Food Master
Classes: Bio-functional Ingredients,
Technical aspects, behaviour in food products and bioavailability
Website: WUR
In his Master Class Jean-Paul Vincken lectures on food ingredients with a bio-functional function in the human body. Examples of such ingredients are pro- and pre-biotics , or for example phytosterols. Besides the naming of ingredients this Master Class deals with the use of substances in food products. Important applicable components include taste, dosage, and the availability for the human body.
Biography
Jean-Paul Vincken graduated in 1988 as Food Technologist at the University of Wageningen. He took his doctoral degree in 1996 in the field of Enzymology (Enzymic modification of cellulosexyloglucan networks). As of 2000 Jean-Paul Vincken works as Associate Professor.
Position: Associate Professor Food Chemistry
For the Anton Jurgens Institute:
Module: Food Master
Classes: Bio-functional Ingredients,
Technical aspects, behaviour in food products and bioavailability
Website: WUR
In his Master Class Jean-Paul Vincken lectures on food ingredients with a bio-functional function in the human body. Examples of such ingredients are pro- and pre-biotics , or for example phytosterols. Besides the naming of ingredients this Master Class deals with the use of substances in food products. Important applicable components include taste, dosage, and the availability for the human body.
Biography
Jean-Paul Vincken graduated in 1988 as Food Technologist at the University of Wageningen. He took his doctoral degree in 1996 in the field of Enzymology (Enzymic modification of cellulosexyloglucan networks). As of 2000 Jean-Paul Vincken works as Associate Professor.
