Benjamin Bisperink, MSc
Benjamin has worked at Hezelburcht since 2023, having completed both a Bachelor’s and a Master’s degree in Food Technology at Wageningen University and Research. During his studies, he focused on the development of dairy substitutes, as well as on the design and implementation of sensory testing for food products.
Benjamin’s focus is on technology, food and sustainability. Meanwhile, he has gained grant experience with the EIA and MIA and with an IHI JU application.
Working at Hezelburcht
Since November 2023
Expertise
Energy, Technical innovations
