Jochem Jonkman

• PhD
• Advisor at Wageningen University & Research

Data analysis and data sharing is becoming increasingly important for creating value in the food supply chain. Readily available data is often already shared between supply chain parties, but to achieve additional benefits these parties will have to invest in additional data capturing. Especially product identity-claims, such as sustainable, equita...

Een aanzet voor een methodiek om de impact van technologie op HBO-functies in de logistiek in beeld te brengen en te voorspellen

Binnen het overheidsbeleid en de Topsector Logistiek is er veel aandacht voor logistieke en technologische innovaties voor zero emissie stadslogistiek. Logistiek dienstverleners en verladers die voornamelijk buiten het stedelijk gebied actief zijn worden weinig met deze vraagstukken en ontwikkelingen geconfronteerd of erdoor geprikkeld. Toch gelden...

In the food industry, a wide range of consumer products is produced by blending together intermediate products. These intermediates are often purified extracts from agro-materials. The purification processes guarantee a standard quality and broad applicability, but are resource intensive and lead to the production of low-value byproducts. Non-conve...

The inefficiencies observed in current agro-food supply chains, and recent trends in agro-food industry such as consolidation, increase the need for further studies on supply chain management in this field. Models are required for the complex task of determining the optimal supply chain configuration in order to improve their economic and environme...

Dietary trends and changing lifestyle patterns have been associated with the increasing occurrence of obesity in the Western world. These dietary trends are commonly studied using longitudinal food consumption surveys. An alternative to studying changes in eating behaviour may be found in recipe analysis of traditional cookbooks. Few such studies e...

Sustainability concerns emphasise the importance of identifying eco-efficient supply chain configurations which balance economic and environmental chain objectives. The applied modelling approaches for this purpose often assume the availability of raw materials and full coordination within the supply chain studied. Some or all actors in the chain c...

Download available from: https://doi.org/10.18174/458233 || or https://research.wur.nl/en/publications/bridging-process-engineering-and-supply-chain-design-for-agro-foo

Mixed consumers products, such as cosmetics and foods, normally consist of a mixture of intermediates. Most of these intermediates are currently produced by fractionation, a rather complex process where multiple intermediates are obtained from a single raw material, often focused on high purity. These intermediates can subsequently be combined to s...

- Article in Dutch - Voedingsbedrijven gebruiken vaak gestandaardiseerde ingrediënten om eindproducten te maken. De productie hiervan kost veel energie en grondstoffen. Hoe zijn de bestanddelen te verduurzamen? Onderzoekers van het Institute for Sustainable Process Technology en Wageningen University & Research denken dat mild fractioneren een opl...

- Article in Dutch - Agrofoodbedrijven kiezen vaak voor een verwerkingsproces dat hun grondstof het meest efficiënt omzet in het gewenste eindproduct. Onderzoek van Wageningen University & Research (WUR) en het Institute for Sustainable Process Technology laat zien dat een bedrijf wellicht betere resultaten kan behalen door niet alleen naar proces...

The food industry can convert agro-materials into products using many alternative process designs. To remain competitive, companies have to select the design leading to the best supply chain performance. These designs differ in the technologies used and the product portfolio produced. Additionally, characteristics, such as seasonal production and q...

Within the agro-food industry, agro-materials are converted into a range of valuable semi-finished and finished products. To reach a sustainable, resource efficient food system, the optimal process pathways converting the agro-material into these products have to be identified. To identify these pathways, a systematic Process Synthesis (PS) method...

Isoflavones, found in soybeans and other members of the fabaceae family, are considered bioactive components of high economic value. An opportunity would be to separate isoflavones from okara, the by-product of the soymilk and tofu production. Such a process would not only valorise that side-stream but also, and maybe more importantly, reduce the w...

The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process. Microorganisms were enumerated and identified using phenotypic and molecular approaches. Tayohounta was...