Bart Pennings

Bart Pennings

Sales Manager @ Sensus

About

Passionate about nutrition & health, and in particular plant-based food ingredients to support the transition to a more sustainable future! For more than 20 years, nutrition & health has being running as a common thread through my study and work career. Since 10+ years, my goal has been to grow the demand for plant-based proteins & fibers as functional food ingredients in hybrid or plant-based foods and sports nutrition. I am still pursuing that goal with great pleasure! Currently, at Cosun Protein with fava bean protein named Tendra and at Sensus with prebiotic chicory root fiber (inulin). Feel free to reach out to me for information about Tendra fava bean protein isolate or Sensus chicory root fibers for your food application.

Country

Netherlands

City

Eindhoven Area

Industry

Food & Beverages

Skill

-

Experience

Sensus

Sales Manager

Sensus

LinkedIn
2025-7 - Present · 1 yr 3 mos

Roosendaal, Nederland

Cosun Protein

Sales Manager

Cosun Protein

LinkedIn
2023 - Present · 3 yrs

Dinteloord, Nederland

Royal Avebe

Business Development Director

Royal Avebe

LinkedIn
2018 - 2022 · 4 yrs

Groningen (NL)

Royal Avebe

Business Development Manager

Royal Avebe

LinkedIn
2013 - 2018 · 5 yrs

Veendam (NL)

Danone Research & Innovation

Project Manager

Danone Research & Innovation

LinkedIn
2011 - 2013 · 2 yrs

Wageningen/Utrecht

Maastricht University

PHD Researcher

Maastricht University

LinkedIn
2006 - 2011 · 5 yrs

Maastricht, Limburg, Nederland

Education

Wageningen University & Research

Wageningen University & Research

LinkedIn

Nutrition & Health

2004 - 2006 · 2 yrs

Specialization in physiology with a focus on the impact of post-exercise protein and carbohydrate consumption on muscle protein metabolism in humans. The Master thesis was written after a full-year internship with the M3 research group of Prof. Luc van Loon at Maastricht University.

Maastricht University

Maastricht University

LinkedIn

Nutrition & Health

2006 - 2011 · 5 yrs

Research conducted that led to recommendations of dietary interventions that effectively increase the muscle protein synthetic response to food intake in older adults. Specifically, the role of dietary protein was investigated in relation to age-related loss of muscle mass (sarcopenia). The research was supported by food industry (DSM, FrieslandCampina, NIZO and VION), the Dutch government and Universities (Wageningen and Maastricht), united in Top Institute Food & Nutrition (TIFN), and supervised by Prof. Luc van Loon. All research findings have been published in peer-reviewed scientific journals.

NCOI University of Applied Sciences

NCOI University of Applied Sciences

LinkedIn

Sales and Marketing management

2013 - 2014 · 1 yr

Bart Pennings's Contact Information

Email

******@***.com

Phone

(**) *** ****

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