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Marie Hennebelle, PhD (she/her/hers)

Assistent professor
Wageningen University & Research
Wageningen, Gelderland, Netherlands

Marie Hennebelle received her PhD from the University Paris-Sud XI (France). She was a postdoc at the University of Sherbrooke (Canada) and then at the University of California – Davis (USA). Since 2018, she is an assistant professor in the Laboratory of Food Chemistry at Wageningen University (The Netherlands). Her work focusses on the chemical characterization of food lipids and lipid oxidation pathways in food using magnetic resonance, chromatography and mass spectrometry methods. Her group has also built up collaborations to explore the impact of lipids and their (oxidized) metabolites on health and the potential applications of lipoxygenases in food industries.

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