Team of senior consultants
he consultants in NCC are all independent consultants with combined years’ experience in the food industry, government or academic world. Together they span a wide array of disciplines all related to nutrition or food development, like scientific reviews, health claim applications (eg. EFSA), science brokering, design and monitoring of intervention studies, policy and strategy development, food innovation and application, food legislation, communication.
Experienced multi-disciplinary research team
Due to the wide scope of disciplines and the long experience of most members in food industry, the team can cover the whole innovation process as applied in the modern food industry, from fundamental research till product or concept communication.
Moreover, the members have extensive work experience in nutritional knowledge areas, spanning the whole nutritional spectrum: proteins, fats, carbohydrates, micronutrients, fibres, alcohol. Specific other expertise areas include: bread and bakery, dairy, pre- and probiotics, international nutrition including infant and child nutrition, life cycle nutrition and immunology related nutrition.
Build up over the years of careers of the individual members, NCC has an extensive science network in EU and worldwide. And considerable experience in multi-stakeholder cross country projects (e.g. EU projects). The working performance of the NCC consultants is characterised by commitment and involvement. All are driven by a passion for nutrition.
Any member of NCC can be approached for potential projects or advice.
I am a specialist in nutrition and health providing tailored nutrition solutions to food (ingredient) and beverage companies. As former R&D Director in the food industry (Danone Nutricia, Tate & Lyle and Lipid Nutrition) and as Associate Professor in academia, Sandra offers my clients science-based strategic advice and services going from new product ideas to product commercialization and go-to-market communication.
She specifically focusses on food ingredients like Sweeteners, Prebiotics, Probiotics, Lipids and Dairy ingredients and on Infant and Medical/Senior nutrition and health. I can also link my clients to the best scientific or medical experts in the world to get their advice or to conduct nutritional intervention studies in humans or in preclinical models. Besides being a partner of the Nutrition Consultants Cooperative (NCC), I am also the founder of Einerhand Science & Innovation BV, a consultancy providing nutritional solutions to infant formula, medical foods and other food (ingredient) companies.
Before I worked for Danone Nutricia , Tate & Lyle Ingredients (and Lipid Nutrition as Scientific Program Director and Nutrition & Health Director leading large scientific programs to bring infant formulas, (medical) food products and new food ingredients to the market with scientifically proven health benefits yielding several patents.
During the first part of my career I worked as assistant (AMC, Amsterdam) and associate professor (ErasmusMC, Rotterdam) specialized in prevention and treatment of gastrointestinal diseases in children and published over 100 articles in peer-reviewed journals and secured fundraising from national and international organizations. I studied Chemistry in Amsterdam and have a PhD in Biomedicine.
Henk studied Biology in Utrecht and received his PhD on ‘Vitamin A metabolism’ from the Leiden University in the Netherlands. He started working at the Netherlands Organization of Applied Scientific Research (TNO) in 1986 and has worked at various institutes in TNO until February 2014. I was part-time project leader at the Top Institute for Food and Nutrition in the Netherlands focusing on ‘Gut nutrient sensing’. Currently, I am an independent consultant for various food companies and research institutes.
I am an enthusiastic, motivated project initiator/manager focusing on the scientific basis for the health aspects of nutrition. He is experienced in developing, acquiring and managing multidisciplinary research projects/programmes in nutrition at the interface of science and application collaborating with national government and international industry. I have the ambition to contribute to a better understanding of and a better scientific substantiation of health effects of nutrition by developing new concepts and applying new technologies.
My special fields of interest are: biomedical aspects of moderate alcohol consumption in man, weight management, nutrigenomics, nutrition and coronary heart disease risk factors, functional food claim support and novel food safety evaluation. I have published over 125 peer-reviewed papers.
I have a broad interest with a passion for science and nutrition. I graduated twice (Human Nutrition in Wageningen and Business Administration in Delft). In Maastricht I successfully defended my PhD thesis on nutrition of the elderly. I have worked for almost 30 years at TNO. During that period I hold (held?) various (management) functions. I am (co-) author of more than 150 scientific articles and participated in various European projects and I was international projectleader of a project with the goal to harmonize food consumption methods in Europe.
Currently I work as a freelance advisor and science writer on different topics such as guidelines for a healthy diet, the effect of fiscal measures on food and drinks and food choice behaviour.
Ebook – OOIT EEN DIKKE VOS GEZIEN? Obesitas bij mensen nader onderzocht (PDF)
Do you have questions around:
- How does what we eat impact our health (entails e.g. designing and understanding nutrition research and its outcomes)?
- How to apply those insights – how to make them land on our plates, e.g. via reformulation, claims, medical foods and other communications – in the best possible way, whilst respecting existing degrees of regulatory freedom?
With insights, expertise and other inputs from Loekintofood (www.loekintofood.com) you will be able to advance such matters.
Clients so far include multinationals and smaller food & ingredient companies, as well as government- and related organisations: Cosucra, Nestlé Health Science, Royal FrieslandCampina, Netherlands Health Council, Hearing Health Science, Hylobates, KarmaKarma, Newtricious, Quisper.
Most recently I was The Coca-Cola Company’s Global Director for Nutrition Innovation. For Nestlé Health Science I was Regulatory Affairs Manager for Benelux, as well Corporate. At Nestlé Research Center he led a Group that guided, for Nestlé worldwide, the substantiation of health claims. For the International Life Science Institute – European Branch I was Senior Scientist, and Director of the EC-funded EURRECA Network of Excellence.
Before that I worked in The Netherlands at the Health Council, Vrije Universiteit Amsterdam, National Institute for Public Health and Wageningen University. In different parts of Ethiopia I worked for the Ethiopian Nutrition Institute.
My MSc is from Wageningen University and PhD from Vrije Universiteit Amsterdam. I am also certified at PhD level in Nutritional Sciences and Epidemiology, and as Project Management Professional (PMP®)
I am a specialist in Human Nutrition and Food Sciences, graduated in Human Nutrition from Wageningen University and Research (WUR), in the Netherlands.
I held various commercial and management positions with KLM Catering Inflight Services, Hazelwood International now Greencore Group Plc (chilled convenience) and with Nutreco / Marine Harvest SA (aquaculture). Since 2003, he has been working as a consultant for various food manufacturers, retailers, catering companies and non-governmental organizations within the EU.
I have extensive experience in the foodservice industry. Besides launching innovative concepts, he is an expert in chilled convenience foods and as an important condition in this business, in food standards, food technology and in certified quality. My English and Dutch (mother tongue) are fluent and I speak good German. I am well traveled, as a result of which I have a great ability to put things into perspective and understands different cultural behaviors and attitudes.
I studied chemistry at the Universities of Nijmegen (NL) and Paris (FR), and did my PhD on food toxicology at the University of Maastricht (NL; thesis in 1989). From 1990-2000, I worked at the TNO Nutrition and Food Research Institute in Zeist (NL), and from 2000-2005 for Unilever in Vlaardingen (NL). From May 2005 I was employed at the National Institute for Public Health and the Environment (RIVM), Bilthoven, NL (www.rivm.nl/en): 2005-2012 as Head of the Centre for Nutrition and Health, and 2013-2015 as Senior Scientific Adviser ‘Nutrition and Food Safety’. I was editor-in-chief of “Food & Chemical Toxicology” (http://www.elsevier.com/locate/foodchemtox; 1999-2004), and Chief Editor of the “European Journal of Nutrition & Food Safety” (http://www.sciencedomain.org/journal-home.php?id=30; 2011-2015). I was member of staff at the European Food Safety Authority, Parma, Italy (http://www.efsa.europa.eu/), from 2015 – 2018 as head of the Risk Assessment and Scientific Assistance Department, from 2018-2020 as Senior Scientific Officer.
I am a board-certified toxicologist (since 1990) and a board-certified nutritionist (since 2005). From 2006-2015 I was member of the EFSA-NDA panel (http://www.efsa.europa.eu/EFSA/ScientificPanels/efsa_locale-1178620753812_NDA.htm). I am a visiting professor at the University of Ulster from 2009 (NI; http://biomed.science.ulster.ac.uk/niche). From January 2021, I am also a visiting professor at the Technical University of Denmark (https://www.food.dtu.dk/english/research/risk-benefit). As of November 2020, I am the owner and consultant at Food Safety & Nutrition Consultancy, NL (https://www.fsnconsultancy.nl/; https://www.fsnconsultancy.nl/about-me).
Total number of Web of Science publications (includes EFSA Scientific Opinions): 820. Number of full peer-reviewed papers: 175 (plus: Other papers 156; EFSA publications 11; Publications as editor 16; Other publications in Dutch 16). Hirsch Index (by December 2022): Web of Science: 58; Google Scholar: 59; Scopus: 46.
Jan de Vries
With more than 16 years of experience in the Research & Development of the food industry, respectively in the Dairy Industry (Friesland Coberco from 1994-2006) and the Bakery Ingredient Supplies Industry (CSM from 2006-2010), I am a partner who is able to help you in the application of Nutrition Sciences in food innovation. Before starting to work for the food industry I contributed to several advices from the Dutch Food and Nutrition Council in the Netherlands. With my background in Biology, Human Nutrition and Pharmacology I am able to understand a wide variety of scientific domains that touch upon nutrition and health.
During my industrial employment, I actively participated in many Task Forces of ILSI-Europe, represented my employers in the Top Institute Food and Nutrition in the Netherlands and represented CSM in the industrial platform of the European Healthgrain Project.
In September 2010 I started my consultancy. Additional to critical appraisal of the scientific literature I can support projects in food innovation and can design and facilitate workshops intended to set up effective innovation projects. Since early 2017 I am a member of the NCC in the Netherlands.
I am a professional with a strong track-record in nutrition and sustainability in food industry; driven by finding practical solutions to improve the health of people and the earth. Committed, no-nonsense, science-based, strategically strong yet pragmatic.
I had various roles in R&D, project and programme management and international assignments in US, UK and Germany with Unilever. The red thread in his career was science-based strategies for leading health-oriented brands (Becel/Flora, AdeS, Lipton, Blue Band) and corporate Nutrition and Health as well as Sustainability (Unilever Sustainable Living Plan). I have had the privilege of leading the development of leading-edge health-promoting foods and drinks, such as Becel/Flora Pro.active, AdeS drinks. And was responsible for Unilever’s nutrition professionals in Europe. Since working as an independent consultant I widened my experience by working on a variety of projects with organisations such as the Bill & Melinda Gates Foundation, Choices International Foundation, Corbion and Wageningen University and Research.
Now I want to use my enthusiasm and experience to help public and private organizations with their opportunities and challenges in nutrition and sustainability for a better world.
I am for more than 40 years passionate about the relationship between nutrition and the well-being and health of consumers, either at an individual or at a population level. I started my career hands on in the laboratory in the field of clinical research (University Medical Center Groningen, The Netherlands). In 1984 I made a career switch to food and nutrition research in a variety of managerial functions.
My expertise ranges from product specific knowledge (e.g. probiotics, sugar), to food safety and food security in developing countries (PUM Netherlands senior experts, The Hague, The Netherlands) and science communication (Dutch Dairy Association, Zoetermeer, The Netherlands).
My executive experience is focused on the management of contract research (TNO, Zeist, The Netherlands) and industrial research (Hercules, Wilmington DE, USA, with global responsibilities for the development of functional food ingredients and medical devices).
In my managerial capacity I held the position of Chairman of the Board of the Wageningen Center for Food Sciences (WCFS), a public-private-partnership in nutrition and food research. An additional example of my administrative experience is my board membership of the Alliance Nutrition in Health Care, which combines academic nutritional research with top medical care.
In 2008 I started as an independent consultant by establishing NUTRICOM Consultancy, focusing on “Nutrition for Health” in the areas of communication, legislation and innovation. As a consultant I served academic and industrial clients on a national and international level.