Reimara Valk

Assistant Professor of Management

School of Business

Department of Management and Marketing


PhD in HRM/Global Mobility, Utrecht University, The Netherlands
M.A in Human Resources/Global Mobility, Erasmus University, The Netherlands
M. Sc in Human Resource Studies, Tilburg University, The Netherlands
B.A. (2nd degree class) in Business Studies, Anglia Polytechnic University, The UK
BA. in Hospitality Management, Saxion University of Applied Sciences, The Netherlands.

Dr. Reimara Valk is an Assistant Professor of Management, American University in Dubai (AUD), United Arab Emirates. Dr. Valk has over 10 years of teaching and research experience in the fields of Business, Human Resource Management, Organizational Behaviour, Global Mobility, and more recently, Food Science, Nutrition, Health and Disease.

She has previously worked in academic and non-academic positions for profit and non-profit organizations in multicultural, global work environments in The Netherlands, United Kingdom, Australia, China, India, Malaysia, and Iraq.

Dr. Valk’s research interests are in global mobility and sustainable careers, employee engagement and wellbeing, happiness, and nutrition and public health.

She has published her research in international peer-reviewed journals, such as the International Journal of Human Resource Management, Human Resource Management, the Journal of Global Mobility, Employee Relations and European Journal of Preventive Cardiology. Additional publications include book chapters, conference papers, and practitioner magazine articles. Dr. Valk has presented her research on topics, such as global career mobility, employee engagement and wellbeing, happiness, nutrition, cardiology and gastroenterology at various international conferences across the globe.

She has won several awards for journal articles and conference papers and has obtained various research funds.

In June 2023, Dr. Valk received the AUD Provost’s Award for Outstanding Research 2022-2023.

Dr. Valk’s research interest in nutrition for human health, combined with her culinary hobby resulted in writing and publishing a nutritional guide (2019), entitled:
‘Culinary Concoctions: The nutrition guide for food fussy folks’

This nutrition guide inspires and helps people to have a diet that is:

  • nutritious, delicious, safe and healthy
  • protective and respectful for the biodiversity and ecosystems
  • culturally acceptable and accessible
  • economically fair and affordable

Dr. Valk’s personal and career endeavours are targeted at leveraging the power of nutrition in the prevention and management of diseases and the promotion of health. In so doing, Dr, Valk aims to make a positive impact on individual and societal health outcomes.

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