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Marie Hennebelle, PhD (she/her/hers)

Associate Professor
Food Chemistry - Wageningen University & Research
Wageningen, Gelderland, Netherlands

Marie Hennebelle is an associate professor at the Laboratory of Food Chemistry at Wageningen University (The Netherlands). Her group focuses on the chemical characterisation of food lipids and lipid oxidation pathways in foods, using nuclear magnetic resonance (NMR), cyclic ion monility (cIMS), chromatography and mass spectrometry. More specifically, they investigate how novel ingredients and food matrices influence lipid oxidation chemistry, and the resulting implications for food flavor and health.

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