Dr. Stefaan Van DyckPresident, Kemin Food Technologies EMEA
Dr. Stefaan Van Dyck defended his PhD thesis in organic chemistry in 2001 and immediately began working for Kemin Animal Nutrition and Health (EMEA) as chemistry manager. His responsibilities in research and development (R&D) increased over the years, resulting in the development of a wide range of feed additives such as mycotoxin binders and absorption enhancers.
In 2006 Dr. Van Dyck obtained his MBA from the University of Antwerp Management School. In 2008, he became a member of the Kemin Animal Nutrition and Health (EMEA) executive team with responsibility for R&D, quality control/quality assurance (QC/QA), regulatory affairs, and lab services for customers.
In 2008 he was also appointed as a guest professor at the University of Antwerp. Dr. Van Dyck currently teaches “Food Chemistry” at the university to students pursuing a masters in chemistry.
In 2010, Dr. Van Dyck was appointed to the role of global R&D director for all of the Kemin Animal Nutrition and Health business units. He next transitioned to the role of vice president of marketing in 2013. As of January 2014, he has served as the business unit president of Kemin food technologies for Europe, Middle East, and Africa.
Dr. Van Dyck is the author of several peer reviewed publications and book chapters in the field of oxidation in food and feed. He was also an invited speaker for several conferences and courses on topics related to functional ingredients such as antioxidants, mycotoxins, enzymes, and lecithins. Since the beginning of his professional career with Kemin, he has received several patents for the formulation of functional food and feed additives.