She has more than 11 years of experience after acquiring her PhD in the field of food protein functionality, 99 peer-reviewed publications and holds multiple patents. She started her research group in the Food Process Engineering lab at Wageningen University, the Netherlands 6 years ago with the focus on tuning the structure and functionality of food protein ingredients during processing. In that context, her group explores new food protein sources that range from plant-, single cell -, mussel-proteins, to (dairy) proteins obtained through precision fermentation; unravels their functionalities and delves into the intricate relationship between structure and function influenced by processing techniques. The overarching aim is to identify and create sustainable and functional ingredients for the future.