About the professor

In 2013, he became the program director at the Institute for Sustainable Process Technology, where he developed new technologies within large consortia of companies. In 2014, he was appointed as the lector of Dairy Process Technology at VHL, which later evolved into Sustainable Dairy and Food Processing. At the same time, he was appointed principal scientist of Food Processing at NIZO, and in 2021 he became the program director of the Fascinating program, focused on a sustainable, circular food chain in Groningen. Peter is dedicated to fair comparisons between animal and plant-based foods, developing projects for the dairy industry and processing crops into proteins, and promoting extensive processes.

Peter believes that the future of food production depends on optimizing and making food chains more sustainable, focusing on fresh, mildly processed food with high nutrient value. This means that future generations will consume more with a greater emphasis on nutritional value rather than calories. Peter advocates for an accelerated food transition by investing in hybrid products, utilizing both animal and plant sources. He sees this as crucial for achieving food security for a growing global population while simultaneously reducing the ecological impact of food production.