Bioengineer Food Technology
Sarah graduated as a bioengineer from KU Leuven in 2015, diving straight into doctoral research at the same university afterwards. She spent several years studying the role of fat in cake. She also investigated the role of starch and proteins in the preparation of various bakery products. After a short stint as a postdoctoral researcher, she joined Flanders’ FOOD in early 2021 to reinforce the versatile team of innovation managers there.
In keeping with her interest in the nutritional aspect of food, she focuses on projects in the ‘Personalized Foods and Healthy Diets’ program. She currently combines her personal interests and experience as a scientific researcher to support the production of healthy and balanced products in the food industry as well as the development of personalised nutrition, possibly within a care context.
Nutrition isn’t just relegated to Sarah’s personal life. She also enjoys trying out new recipes in her spare time or going out to eat, both at home and abroad. Discovering new places and cultures are a staple feature of her holidays. Beyond that, she enjoys walking, jogging, and working out.