Employee Spotlight: Kirsten Dekkers - Fermentation Scientist at NoPalm Ingredients

Can you tell us a bit more about yourself?

I’m Kirsten, 24 years old, and I live in Wageningen. I’m passionate about microbiology, plants cooking and travelling. I joined NoPalm Ingredients in January 2022 as a fermentation scientist.

How would your family or friends describe you in three words?

Kind, happy, dedicated.

What motivates you to get up in the morning and go to work?

To work together with my motivated colleagues on the development of ground-breaking technologies that ultimately make the world a better place.

Why did you choose to work for NoPalm ingredients? Why is this so important to you?   

I really believe a change is needed in the way vegetable oils (and particularly palm oil) are produced nowadays. It’s really devastating to see how rain forests are burnt down to make way for more and more plantations. I think working for NoPalm Ingredients allows me to actively contribute to this societal problem and to actually make a change by developing more sustainable local alternatives. And besides this, I really like the start-up environment and the responsibilities that come with it! I feel like my work really matters.

What are your main responsibilities in your role as a fermentation scientist?

I work on finding the best-suited micro-organisms and the most optimal fermentation conditions for the production of specific ‘tailor-made’ oils. In addition, we are investigating different side-streams to be used as feedstock in our fermentation process to make it truly circular.

What are your first impressions so far?

My first weeks were very exciting! We managed to get our microbiological lab up and running in about two weeks, which turned out to be the perfect team-bonding activity. Right now we are performing our first experiments so it’s getting more exciting by the day!

What makes for a great day at work at NPI? What is the most unique thing about working at NoPalm Ingredients? 

I enjoy working in a team with like-minded people that share one mission to provide the world with better and more sustainable oil alternatives. I also enjoy the inventive thinking and creativity that is stimulated by our daily discussions, I think it really contributes to our achievements.

What are your professional goals for this year? 

To find well-suited production organisms and to get more insight into their physiology, with the final goal to develop ways to tweak the final oil product properties by modifying the fermentation conditions.

What’s something you’re planning on doing in the next year that you’ve never done?

Traveling to Tanzania, Africa, and hopefully spotting the Big Five during my safaris!