Meet the teams: Former chef Frank brews up interest in food biotechnology, processing and nano-technology

Many of us are missing wider human contact while on lockdown, so we’ve decided to launch a series of “meet the team” blogs. Where better to start that with our Food Technology and Innovation Department, which has staff with expertise in every step of the food chain, from farm gate to plate. 

Today, we meet Dr Frank Vriesekoop.

As well as Senior Lecturer in Food Biotechnology at Harper Adams, Frank is also Visiting Professor to the Food Technology Department at the HAS University in the Netherlands and Professor, Brewing and Distilling Research and Innovation at the Federation University Australia in Australia.

Frank teaches introductory food science, food biotechnology and food processing across the food degrees at Harper Adams. He also facilitates research interactions for local and international students on a diverse range of topics, such as: the integration of brewing and distilling by-products in sustainable food products; consumer perceptions with regards to sustainable, alternative proteins; food and consumer hygiene; nutrition; and gluten-free produce.

Frank also collaborates internationally on research projects related to nano-technology and food-biotechnology.

Frank hails from the Netherlands where he trained as a baker and chef. Later he moved to Australia where he spent over 20 years working with a wide range of companies, and ultimately specialising in brewing and distilling. Frank has looked after many people undertaking research in food and hygiene related topics. This work has taken place as formal doctoral studies and smaller projects in many different countries, including the Netherlands, Spain, France, Italy, UK, USA, Canada, Australia, New Zealand, Pakistan, China, Iran, Iraq, Nigeria, Burkina Faso, Mexico, Dominican Republic, Brazil, and many more.

“Food is exciting!” says Frank. “It is exciting to work with other people excited about food. And I am more than happy to share my excitement and help other people make great achievements that benefit both a sustainable food industry and a continuously growing and demanding global population, without losing sight of the finer details.”

With an amazing range of courses on offer, accredited by the Institute of Food Science and Technology, Harper Adams degrees can teach you skills that matter. To speak to a food student about their Harper experience, click the button below!

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