Katleen Raes is a Professor at the Department of Food Technology, Safety, and Health, Faculty of Bioscience Engineering, University Ghent, Belgium. She obtained her Ph.D. (Applied Biological Sciences) and M.Sc. (Bioscience Engineer) at the Faculty of Bioscience Engineering, Ghent University. The fields of study she is best known for are enzyme, biochemistry, and food science. Her primary areas of investigation include food science, polyunsaturated fatty acid, conjugated linoleic acid, biochemistry, and Fatty acid. Her work on plant foods as part of general food science research is frequently linked to mechanical treatments, thereby connecting diverse disciplines of science. Her polyunsaturated fatty acid research includes elements of Belgian Blue, metabolism, fatty acid metabolism, and intramuscular fat. She has over 199 publications with more than 7121 citations and an h-index of 44 (Scopus, 26 October 2023).