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Fred van de Velde is group leader and principal scientist protein functionality at NIZO (Ede, the Netherlands) and professor protein transition in food at HAS University of Applied Sciences (Den Bosch, the Netherlands). His work field of protein functionality ranges from extraction and separation from different sources to application in food and feed products. This includes downstream processing, molecular characterisation, functionality and sensory properties as well as interaction with other ingredients in complex matrices. To date, he has published more than 90 research articles and book chapters and he is (co)-inventor of 12 patent applications.