Job Ubbink founded Food Concept & Physical Design “The Mill” in 2010, following 12 years of experience in industrial R&D at major companies in the food field. Trained as a physical chemist at the University of Leiden (The Netherlands), he obtained his Ph.D. in 1997 in Chemical Technology and Materials Science at Delft University of Technology (The Netherlands).
Following stays as visiting scientist at the University of Bristol (UK) and Moscow State University (Russia), he joined Givaudan Flavor Research (Dübendorf, Switzerland) before moving to the Nestlé Research Center (Lausanne, Switzerland). At the Nestlé research Center, he established a materials science program addressing applied as well as fundamental issues in food technology and product development, and in 2009 he was promoted to Scientific Expert at Nestec SA.
At Food Concept & Physical Design “The Mill”, a strategy and technology company in the service of sustainable food culture, Job Ubbink is active as a Senior Consultant to numerous companies in the food- and food ingredient field. At the historic flourmill in Flüh (Switzerland), he is in addition organizing training events on food culture, food sustainability and food technology.
Job Ubbink is editor of several books, has published around fifty research papers and he is listed as inventor on numerous patents. Since 2013 he is teaching a course in food technology at the ETH Zürich, and he has served on the editorial board and the advisory board of several scientific journals. He is furthermore an Expert to the European Commission and a honorary fellow at the University of Bristol (UK).
His current interests include food sustainability, science-based cooking, food materials science, food technology and the science of food and nutrition.