I completed the bachelor and master Food Technology at Wageningen University and Research. Together with two other students, I won the first price of the Food Innovation Bachelor’s Award by the Netherlands Nutrition Centre by developing a plant-based bread spread based on white beans. As master specialization, I chose 'Food Digestion and Health'. For my master thesis, I studied the the intrinsic properties of oat bran fractions and their effects on dough and bread properties. This work got published as an article in 'Foods'. During my internship at GreenFood50 I focused on the development, flavor improvement and application of quinoa ingredients. After my studies, I started working as researcher at the Food Technology group of Wageningen Food and Biobased Research. Next to being involved in projects on sugar reduction, side stream valorization and ingredient functionality characterization and improvement, I am also lab manager of the Product Development lab.