Prof. Dr. Harry Wichers is senior scientist in the area of nutritional immunology, within the department of Food, Health & Consumer Research at Wageningen Food & Biobased Research. His work focusses on the interactions between food and its components and the immune system, with a view to contribute to developing food products that can help to support immune functions for customised applications. Proteins are an important focus in this work, with special attention for the nutritional role (in terms of digestibility, formation of bioactive peptides and e.g. allergenicity) of proteins from sustainable sources.