Lizette Oudhuis
Professor Healthy Food & Nutrition at Van Hall Larenstein University of Applied Sciences.
Open days
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Online Open Day
4 June
Professor Healthy Food & Nutrition at Van Hall Larenstein University of Applied Sciences.
Online Open Day
4 June
Online Open Day
4 June
Professor Healthy Food & Nutrition at Van Hall Larenstein University of Applied Sciences.
Lizette Oudhuis received her PhD from the University of Groningen in 1995 on the subject of phase behaviour in polymer blends. She then worked for 10 years at Avebe, the world’s largest producer of potato starch, potato protein, and derivatives, as a (senior) researcher.
Between 2006 and 2012, she worked at TNO Quality of Life as a senior researcher/project leader. During this period, she led two major projects as project leader at the Top Institute Food and Nutrition (TIFN) in Wageningen on slow-digesting starches (Slow Starch) and healthy carbohydrates (Healthy Carbohydrates).
Since June 2012, she has combined two part-time jobs: principal scientist at Avebe and lecturer Healthy Food & Nutrition at Van Hall Larenstein University of Applied Sciences in Leeuwarden. Since August 2020, she has combined her position at VHL with a position at KBCCE at Hanze University of Applied Sciences. Her areas of focus are: (natural) polymers, developing new healthy ingredients for humans from a physical-chemical perspective, new food products with a focus on texture, taste, and digestion, consumer-driven, and sustainably made.
Lizette Oudhuis
Lecturer Healthy Food & Nutrition
E-mail: lizette.oudhuis@hvhl.nl
We combine research and education to contribute to healthier food choices. "A truly magnificent field!" says professor Lizette Oudhuis.
Together with the business community, she translates new trends into education, preparing students for a professional contribution to innovative concepts for healthy food for all ages.