Prof. Dr. Karin Schroën is a personal professor at the Laboratory of Food Process Engineering, Wageningen University and Research, The Netherlands. She is also a chair holder of the research group Membrane Processes for Food at the University of Twente. Prof. Schroën obtained an MSc and PhD in Food Process Engineering from Wageningen University and Research in 1990 and 1994, respectively. Her research topics mainly include food technology, microfluidics, microtechnology, emulsion, membrane filtration, and modeling.