Wageningen University & Research
The mission of Wageningen University and Research is "To explore the potential of nature to improve the quality of life". Under the banner Wageningen University & Research, Wageningen University and the specialised research institutes of the Wageningen Research Foundation have joined forces in contributing to finding solutions to important questions in the domain of healthy food and living environment.
With its roughly 30 branches, 6.500 employees and 12.500 students, Wageningen University & Research is one of the leading organisations in its domain. An integrated approach to problems and the cooperation between various disciplines are at the heart of Wageningen's unique approach. WUR has been named Best Employer in the Education category for 2019-2020.
Wageningen Food and Biobased Research (WFBR)Wageningen Food & Biobased Research performs applied research for sustainable innovations in healthy food, fresh food chains and biobased products. Within WFBR, Dr. Laurice Pouvreau focuses on plant protein technology from the processing to the application in a broad range of food products. Laurice Pouvreau is the project leader of the Clean label solutions for structuring plant-based foods.
Physical Chemistry and Soft Matter (PCC): at Wageningen University uses state-of the art experimental techniques, physical models and computer simulations, to link molecular structures and forces to the properties of soft materials. Within PCC, the Biopolymer Materials group of Dr. Renko de Vries focuses on soft materials made from biopolymer ingredients, including foods.
Physics and Physical Chemistry of Foods (FPH): at Wageningen University integrates physics, structure design and development, and application-driven research, to enable food innovations more effectively. We aim to a) deliver fundamental knowledge, new mesostructures, and application concepts, for academic partners, industry and society, and b) to educate students to apply such integration in their future careers. Within FPH, Dr. Paul Venema has a special interest in the phase behavior of biopolymers.
Food Process Engineering (FPE): at Wageningen University is finding new ways to prepare food in a more sustainable way. Research ranges from molecular properties, through mesoscale interactions, to the prediction of macroscale properties of food under processing conditions. Within FPE, Dr. Julia Keppler focuses on functionality-oriented protein processing.
Agrotechnology & Food Sciences GroupWFBR, PCC, FPH and FPE are part of the Agrotechnology & Food Sciences Group (AFSG) at Wageningen University & Research. AFSG brings together fundamental and applied scientific research. We work on creating 'healthy food in a biobased society' with private sector companies, research institutes and government agencies in the Netherlands and abroad. Our innovations play a crucial role in solving the major issues which affect society today. Entrepreneurship and professionalism are key in all that we do. In short, we are a major international employer offering considerable potential for your career.
These are the points our employees list as good reasons to come work at WUR:
read the 5 reasons to come work at WUR.
We will recruit for the vacancy ourselves, so no employment agencies please. However, sharing in your network is appreciated.