Foto van Nicky Jonkers

Nicky Jonkers, MSc

  • 1 Citaties

Research output per year

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Persoonlijk profiel

Academic background

Nicky Jonkers received his Bachelor's degree in Mechanical Engineering at the Eindhoven University of Technology (TU/e) in 2015. He received his Master's degree in 2017 in the same department in the research group of Polymer Technology. During this study, he visited KU Leuven in 2016 to do an internship within the Soft Matter Rheology and Technology group at the department of Chemical Engineering, focusing on experimental characterization of powder flowability regarding Selective Laser Sintering of polymers. After his internship he came back to TU/e to do a graduation project that focused on small-scale material characterization using a combination of experimental and numerical tools. In 2018, Nicky started his PhD in the Mechanics of Materials group to work on experimental characterization and material modeling of 3D printed food.

Research profile

Nicky Jonkers is a PhD candidate in the Mechanics of Materials group in the department of Mechanical Engineering at the Eindhoven University of Technology (TU/e). The research aims to understand the multi-scale mechanical behavior of food and to use this in personalized food design. The mechanical characteristics at different length scales are the determining factors for the textural properties of the food product, which are characteristic properties that quantify the experience of consuming food. Combining this knowledge with 3D printing techniques, this allows us to design food with specific personalized properties. Microstructural characterization and mechanical testing are used to link the mechanics of 3D printed structures to the process parameters and the used material. The implementation of a material model, in combination with the Finite Element Method, enables the prediction of texture properties of food from the used process conditions.

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  • 1 Citaties
  • 1 Tijdschriftartikel

Experimental characterization and modeling of the mechanical behavior of brittle 3D printed food

Jonkers, N., van Dommelen, J. A. W. H. & Geers, M. G. D., aug 2020, In : Journal of Food Engineering. 278, August 2020, 11 blz., 109941.

Onderzoeksoutput: Bijdrage aan tijdschriftTijdschriftartikelAcademicpeer review

Open Access
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