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Dr Jack Yang
Dr Jack Yang is a food scientist passionate about unravelling the functionality of edible proteins and lipids. He obtained his doctoral degree at Wageningen University & Research (the Netherlands) on interfacial and foaming properties of plant-based proteins. After a postdoctoral study on oleosomes (plant-based lipids), he started working as a Development Specialist at FrieslandCampina in the Netherlands, where he aims to apply fundamental understandings of ingredients in our future foods.