Maaike is a chemist from background. During her Master studies she investigated fat crystallization and supramolecular complexes with non-covalent binding of pharmaceuticals with cyclodextrins. In her PhD project she worked on peptide amphiphiles, leading to her work on proteins in food, which has been her working field for the past twelve years. She has experience and interest in understanding why ingredients, in particular proteins, behave as they do. She has been working in protein structuring projects in the past years, as well as in projects that aim at employing novel protein sources such as leaf protein or insect protein.