Joke Putseys

Joke Putseys


About her:

Joke Putseys currently holds the position of scientist within DSM. She has a master’s degree in Bioscience engineering and a PhD in Food Chemistry and Biochemistry from the Catholic University of Leuven, Belgium. After her PhD in 2010, Joke joined DSM as a scientist in the Material Science R&D Center in Geleen, The Netherlands, where she mainly focussed on rheology, permeability and extrusion of life sciences-related research topics. In 2015, she transferred to DSM’s Biotechnology R&D Center in Delft, The Netherlands, where she now works as a scientist for DSM Food Specialties. She is responsible for the development and performance of speciality ingredients, like enzymes, biopreservatives and cultures, in bakery applications. She approaches this by looking at structure-function relationships in the baking matrix, and the impact of new and existing specialty products thereon.

Joke has presented on multiple conferences, is the (co-)author of 7 peer-reviewed articles and of a chapter on industrial enzymes in baking applications, which is soon to be published.

 


About her talk:

"Enzymes for health and wellness in cereal-based bakery applications"


Enzymes can change or prevent various aspects in food that impact health and wellness of the consumer. Two of such enzymes, used in cereal-based products, will be presented in more detail: asparaginase, reducing the level of acrylamide, and proline-specific protease, leading to a reduction in gluten epitopes, hence potentially of importance for people with NCGS.