Durk Bosma
Head of Thought Leadership
Durk is a market research architect with more than 25 years of experience. He has been working as an entrepreneur in the insight business since 2005. He is the writer of a much-appraised market research book dealing about how to set up effective market research studies, after finding out the real research questions (‘What’s the Question?’). He learned the trade at Research International and learned how insights are applied by marketers at Pepsi and KLM. In 2022 and 2013 he was nominated ‘Researcher of the year’ by the Dutch trade organization MOA.
Eva Hoogstins
Researcher
Eva is a consumer researcher with a keen interest in innovative research methods, choice architecture, and personality psychology. She completed a Master of Science in Psychological Research at Lund University, where she wrote her thesis on social (media) influence on young adults’ food choices.
Eva has been part of the Future of Food Institute team as a researcher and online community manager since November 2020.
Simone Coppelmans
Assistent Researcher
Simone is a researcher with a strong passion for healthy and sustainable living. With a Bachelor’s degree in Psychobiology and currently pursuing a Master’s in Brain and Cognition in Society, she enjoys applying her knowledge of the brain and cognition to projects with a societal impact. She has, among other things, experience in setting up research: during her bachelor’s internship, she developed a study on the relationship between physical activity, mental health, and academic performance. In addition, she has a critical eye for research quality, which she applies in her role as advisory group member within the BIRD-NL consortium. Thanks to her broad experience and commitment to sustainability and health, Simone aims to use her research skills to contribute to a better world for people and the environment.
Lauren May
Researcher
Lauren is a researcher committed to just, evidence-based food system sustainability transition. She completed her bachelor’s degree at University College Maastricht. She then earned master’s degrees in Sustainability Science, Policy and Society at Maastricht University and in International Development within Radboud University’s AMID program. She wrote her master’s thesis about the influence of EU intellectual property legislation in the seed sector on the rights of rural populations. Lauren is passionate about the intersections between sustainability, health and food systems.
Dagmar Brekelmans
Assistant Researcher
Dagmar is a researcher with a background in environmental issues, in particular concerning food and agricultural systems. She holds a bachelor’s degree in Environmental Studies from New York University as well as a master’s degree in Resilient Farming and Food Systems from Wageningen University. She has worked in international organisations to stimulate the adoption of sustainability commitments alongside conducting research on policy levers for food system change. Both her education and work experience have seen her move across the globe learning and working internationally.
Preeti Pimplikar
Assistant Researcher
Preeti is a researcher with a background in food technology and innovations in the health foods sector. She holds a bachelor’s degree in Food Science and Technology from Mahidol University in Thailand, along with a master’s degree in Health Food Innovation Management from Maastricht University. She has worked on conducting consumer perception studies that explore the willingness to try mycoproteins as a sustainable protein source. Driven by a passion for developing solutions that benefit both people and the planet, Preeti is dedicated to creating impactful, future-forward innovations in the food industry.
Join us!
Future of Food Institute is a small team with big ambitions. To make these ambitions reality, we are always looking for professionals who share our passion for and dedication to sustainable food.
Drop us a note if you think we’d make a good match!
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Trendspotter
Do you have an eye for exciting innovations?
Join our School of Trends where we are building a community of ambitious food-loving students to explore food innovations and trends. Join the group for the first project on a surprise topic where your findings will help guide industry experts in the field.
What is it like to work with us?
Theresa worked with us previously as a research intern. Curious about her time working with us? Read Theresa’s story here
We believe that understanding consumers is key to making the food system more sustainable. Successful innovation and impactful communication require a solid foundation of consumer insight.
We are the insights partner of choice for food companies and non-profits that aim to have a positive impact on society and our planet. Together we empower consumers to make food choices that are good for them as well as for the planet.
