Clyde Don

Clyde Don studied chemical engineering in The Hague/Delft (BSc degree) and chemistry at the University of Amsterdam (MSc degree). He obtained his PhD degree in food chemistry from Wageningen University. He has worked in applied research and technology (e.g., TNO) and analytical service labs in various leadership functions. As an active member of AACCI he has chaired scientific initiatives and divisions, co-chaired courses, conducted workshops, and led technical committees and working groups....See more

Clyde Don studied chemical engineering in The Hague/Delft (BSc degree) and chemistry at the University of Amsterdam (MSc degree). He obtained his PhD degree in food chemistry from Wageningen University. He has worked in applied research and technology (e.g., TNO) and analytical service labs in various leadership functions. As an active member of AACCI he has chaired scientific initiatives and divisions, co-chaired courses, conducted workshops, and led technical committees and working groups. For IFT he is the co-founder and leadership team member of the IFT Protein Division (2015). Clyde is also currently a member of the AOAC Expert Review Panel on gluten methods. Since 2009 he has been the managing director of Clyde Don Consultancy FoodPhysica and, since 2016, director of the FoodPhysica R&D Laboratory, providing consulting and contract R&D services in sustainable food science and technology, bio-based products, processing and interactions, food machinery and NPD, protein functionality and applications, analytical chemistry, and food safety and quality. See less