I started my academic career by doing a BSc in Food Technology at Wageningen University in the Netherlands. Next to following the obligatory curriculum, I also composed my own minor, Microbial Technology, with courses covering microbiology, gene technology and enzymology.
After my BSc, I continued studying at Wageningen University to pursue my MSc in Food Biotechnology and Biorefining. During the first year of this two-year MSc programme I took courses on topics such as food microbiology and fermentation science; the second year comprised of two individual research projects.
The first project was an internship at the Wine Science research group of the University of Auckland. Here I worked on identifying metabolic pathways for the production of dimethyl sulfide in yeast.
The second project was at Wageningen Food and Biobased Research and focussed on identifying how a novel surface sterilization method, Nitrogen Cold Atmospheric Plasma treatment, could affect dormant spores of Bacillus subtilis in order to kill them.
In October 2016 I joined the Rowett Institute at the University of Aberdeen as a PhD candidate. My research topic is investigating the genetic and metabolic potential of a known beer spoilage organism, Pectinatus frisingensis.
- Food Science
- Food Microbiology
- Anaerobic Microbiology
- Pectinatus frisingensis
- Beer spoilage
PhD on the molecular and physiological characterisation of Pectinatus frisingensis