Julie Van de Vondel
About her:
Julie Van de Vondel is a 3rd year PhD student at the Laboratory of Food Chemistry and Biochemistry of professor Jan Delcour and Christophe Courtin. She holds a Master’s degree in Bioscience Engineering with a major in Food Technology from the KU Leuven. During her PhD she investigates the process-induced changes in structural and functional properties of quinoa proteins.
About her talk:
“Impact of boiling on quinoa protein network formation”
Although quinoa is typically consumed after boiling in excess water, little is known about the impact on protein conformation and aggregation. During this talk, new insights on quinoa protein network formation during boiling will be discussed.