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Ze wil met behulp van praktijkgericht onderzoek de voedseltransitie in Zeeland versnellen en gezond en duurzame voeding beschikbaar maken voor iedereen. | Ze wil met behulp van praktijkgericht onderzoek de voedseltransitie in Zeeland versnellen en gezond en duurzame voeding beschikbaar maken voor iedereen. | ||
| | |summary_en=Katleen Vallons has been working as a researcher with the Marine Biobased Chemistry research group since April 1, 2024. Her research focuses on developing healthy and sustainable food using local resources and waste streams. | ||
She graduated as a bioengineer from the Catholic University in Leuven and earned her PhD at University College Cork, where she researched the development of texture in gluten-free bread through protein cross-linking. She further developed her expertise on the relationship between the quality of a food product, production processes, and ingredients during her subsequent years as a researcher and project manager at TNO. | She graduated as a bioengineer from the Catholic University in Leuven and earned her PhD at University College Cork, where she researched the development of texture in gluten-free bread through protein cross-linking. She further developed her expertise on the relationship between the quality of a food product, production processes, and ingredients during her subsequent years as a researcher and project manager at TNO. | ||
