Before this, Berend worked at Dow Chemical in Terneuzen, focusing on sensory sciences (smell and taste). He then worked for Cargill in Sas van Gent, primarily dealing with (modified) starch products for food applications. During this time, he developed expertise in the relationship between quality, processes, and end products.
Within the Marine Biobased Chemistry research group, Berend aims to further specialize in food chemistry and technology. Through his research, he hopes to contribute to the food transition in Zeeland by developing local, sustainable, healthy, and delicious protein products.