Quinten Masijn

Quinten Masijn is a PhD candidate at KU Leuven, at MTSP in the department of Microbial and Molecular Systems. After obtaining his master’s degree in Industrial Engineering at KU Leuven, he gained experience as a process engineer at a consulting firm and as a R&D member and team leader in a Belgian food company. However, he remained triggered by more fundamental research and thus started his PhD in 2020. His research, funded by Fonds Wetenschappelijk Onderzoek (FWO), investigates structure build-up of emulsified meat analogues and focuses on the impact of hydrothermal treatment on gel and emulsification properties of native plant proteins in these systems. Better understanding the link between process technology and techno-functionality of structure-forming ingredients, and being able to share new insights in this matter, is what drives him most.