Dr. Filip Van Bockstaele is an Associate Professor at the Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University. He holds a diploma of Master of Science in bioscience engineering: chemistry (2004), and obtained a Ph.D. in applied biological sciences: chemistry (2011), from Ghent University, Belgium. Since 2018, he has been appointed as a professor in microstructure-based product development at the Department of Food Technology, Safety and Health, and became the director of the Vandemoortele Centre ‘Lipid Science and Technology’. His research area covers aspects of the structure design of foods. His research is focused on physical–chemical properties and microstructure visualization of food structures such as fat crystal networks, oleogels, emulsions and starch or protein-based products.