Ghent, Flemish Region, Belgium
During my time as a chef, dietitian, industrial engineer (food science) and PhD researcher, I have approached food from many different angles. I am fascinated by the science behind the functional properties of raw materials, the quality of end-products and the impact of processing. For investigating this, I can rely on a broad analytical knowledge attained during my international experiences and entire PhD term. A profound interest in data management and analysis allows me to 'connect the dots' thereby being able to solve complex problems.
Co-creating FARio, a revolutionary technology turning flour, ingredient, and process complexity into practical insights for industrial flour mills and bakeries. My role combines researching and implementing the fundamentals of our technology while developing the business and making us spin-out ready by 2027.
Contributing to connecting farming, milling, and industrial baking processes internally and at customers. Projects/responsibilities in this role include: - Valorisation of side-streams - Optimization of bakery ingredient and formulations - Streamlining laboratory procedures and update analytical techniques - Link with university projects - Managing field trials and translating results to useful outcomes
In my PhD research, approaches for improving wheat quality are studied. This encompasses the development of new screening techniques, broadening the knowledge on the composition-quality relationship and improving understanding of cultivation conditions on wheat composition and applicability. Furthermore, I was involved in various projects related to cereal processing and the production of bakery products and aided in streamlining the operation of the service laboratory. Therefore, I also developed a SQL-based data management system. In addition, I introduced and validated alternative analytical protocols for chemical, enzymatic and rheological analysis.
Standard quality analysis (proximate composition, rheology, baking trails) and data analysis. Literature research on sourdough and pre-fermented dough systems