Dr. Jan van Eijk - Research Director, Lallemand Baking Solutions

Dr. Jan van Eijk has a Master of Science degree in Biochemistry, Microbiology and Food Science from the Agricultural University of Wageningen, Holland and a PhD in Biochemistry from the State University of Utrecht, Holland.  Before joining Lallemand he was a post-doctoral scholar at Kansas State University, then worked in the research and development of yeast, baking enzymes and dough conditioners.  He has been research director for baking ingredients at Lallemand since 1995 and is responsible for the development and application of new yeast, bacteria and enzyme products.  Dr. van Eijk moved to North America from the Netherlands in 1992 and lives with his wife in Montreal where they enjoy biking and skiing.