After graduation, Inge worked for a few years as an assistant and researcher for the bioanalysis research group at Ghent University. She started working at the Laboratory for Aroma Research at KAHO Sint-Lieven in Ghent in 1999. She gained experience with aroma and taste research on foodstuffs and scent research on packaging materials. She got her PhD in 2009 for her research on aroma analysis of coffee and wine with mass spectometry-based electronic nose technology.
In 2005, she became a technological adviser at SENSTECH (Vlaams Adviescentrum voor Sensoriek van Voedingsmiddelen en Contactmaterialen). Since 2012 she is also responsible for non-profit organisation SENSNET vzw, a consortium of food companies, ingredient suppliers and knowledge partners.
Since 2017, she combines this with the function of freelance Innovation Manager at Flanders’ FOOD. Her expertise is employed for generating and managing projects and Flanders’ FOOD's vraag@ service.
Her free time is all about art, culture and sports. As a conceptual artist, she combines art and science.