Kees Veeke

Company: DSM
Connect: LinkedIN


Mr. Kees Veeke graduated from the College of Agrarian Technology Delft in 1998 as a food technologist specialized in baking. He started his career with Damco Bakery Ingredients as Product Developer.

In 2005 he joined Codrico as Application Manager and setup an application lab for various food applications. In 2009 he joined DSM Food Specialties as Technical Service Manager Baking Enzymes.

Since 2012 he fulfills a global role in the position of Product Application Expert Baking Enzymes and is involved in a range of internal application projects where his broad application knowledge is of value.


A guide to acrylamide mitigation in biscuits, cookies & wafers

By using the right enzymes, manufacturers can produce crackers, cookies & snacks that consistently look and feel great. DSM Food Specialties’ portfolio is ideal for most fine baking applications and is supported by our long-standing knowledge of the baking industry, which gives you maximum control over your baking process. In his presentation, Mr. Kees Veeke will elaborate on:

  • What are enzymes?
  • How can enzymes contribute to ‘enabling better food for everyone?

Next to this, he will specifically go in-depth on two key topics:

  • Acrylamide reduction
  • Challenges in low water applications
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