Sofie Schryvers

Sofie Schryvers is a PhD researcher at Ghent University. She graduated in 2021 from the Faculty of Bioscience Engineering with a Master of Science in Bioscience Engineering: Food Science and Nutrition. Her research focuses on risk assessment of chemical hazards in plant-based foods. For the past two years she has been working on a research project funded by the Belgian public health service, which entailed a risk assessment of quinolizidine alkaloids and phomopsins in lupins and lupin-containing foods for the Belgian population. The upcoming years she will continue her work on the protein transition and investigate the potential chemical food safety and nutritional risks related to the transition to alternative proteins. Besides this, she is involved in a project in which a modelling approach will be designed to detect the fraudulent use of nicotinic acid and nicotinic amide in meat preparations and meat products. She is the organizer of an annual debate named ‘Food4Thought’, which brings together all food-related students at her campus, to discuss various topics related to the food system.