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.
Our consultants
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.
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 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.
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I am a specialist in Human Nutrition and Food Sciences, graduated in Human Nutrition from Wageningen University and Research (WUR), in the Netherlands.
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.
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 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.