Remko Boom
Wagening University, The Netherlands

Remko Boom is a full professor at the Agrotechnology and Food Sciences Department of Wageningen University, The Netherlands. He is Chair of the Food Process Engineering group, leads the Process Engineering Laboratory, and is Research Associate of the Agrotechnology and Food Innovations Research Institute (A&F).

He received his MSc degree (highest honours, 1988) in Chemical Technology at the University of Twente, and his PhD degree (highest honours, 1992) at the same institute, in the field of membrane separation technology. From 1992 to 1998 he worked for Unilever as industrial researcher and research project leader. In 1998, he was appointed as full professor at Wageningen University.

His research interests are on understanding the dynamics of complex, structured fluids and solids.  This was applied in for example the development of new, mild methods of fractionation of agri-feedstock into functional fractions, micro- and nanoscale structuring of complex, multiphase solid foods, enzymatic conversion at extreme conditions (high temperatures, high concentrations), and the use of microtechnology and process miniaturization for production of new, complex, functional food structures.

Remko Boom received the Royal Dutch Shell Study Tour Award in 1993. Apart from being  involved in the national research institute on food and nutrition (TopInstitute Food and Nutrition, TIFN), he acts as scientific programme manager for the Dutch Separation Technology Institute (DSTI), as well as for the national research programme MicroNed (application of microtechnology). Furthermore, he is a programme committee member of the National Science Foundation’s Process-on-a-Chip and Separation Technology research programmes.