Great for the planet is good. A great taste in your mouth is even better. Dr. Els de Hoog brings both together. With a PhD in Physical and Colloid Chemistry from Utrecht University, she built her career on one central question: how do microstructure, taste, aroma, and texture shape the way we experience food? Her answer lives at the intersection of food physics and sensory science — where molecules become meals.

As Principal Scientist Taste & Texture at NIZO food research, she partners with global players to accelerate the protein transition through solutions that are smarter, more balanced, and genuinely enjoyable. Because sustainability only scales when people come back for a second bite. Her recent work focuses on hybrid and balanced protein products, reflecting her belief that real progress happens where science meets practicality. Not theory alone. Application.

At Plant FWD, Els will share how NIZO’s integrated approach to development and production helps create the next generation of sustainable foods — designed not just to reduce impact, but to win hearts, plates, and markets.