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Martijn Noort

Martijn Noort

TNO Food and Nutrition

"3D Printing of Foods and Dairy Proteins"

Martijn was educated in craft bakery and holds a Bachelor degree in Food Technology. He graduated at Unilever Research in Vlaardingen on phase separation phenomena in bread dough mixing. Since 2000 he works for TNO as a project manager and bakery scientist within the expertise group Functional Ingredients. TNO is the Dutch institute for applied scientific research.


At TNO, Martijn works on bakery related contract research projects for various industrial partners. He also participates in open innovation networks, EU funded projects and TI Food and Nutrition. Martijn’s research activities focus on bran functionality in bread and sodium, fat and sugar reduction in bakery products and texture design of foods using 3D printing technology.