Marc researches DNA collection and storage.
Education and career
Marc studied studeerde Food Technology at Van Hall Larenstein and obtained his master's degree in Molecular Food and Toxicology at Wageningen University. In his master's thesis, Marc investigated how an omega-3 fatty acid, linked to serotonin, has an anti-inflammatory effect on the body. Furthermore, while in Schotland, he has conducted research on protein and saturation.