Elien Lemmens

About her:

Elien Lemmens started her education in Bioscience Engineering at KU Leuven in 2010. After successfully finishing her master’s degree in Food Technology, she engaged in a PhD project on sprouting and/or hydrothermal processing of wheat for improving mineral bio-accessibility under supervision of Prof. Jan Delcour at the Laboratory of Food Chemistry and Biochemistry. This PhD project was publicly defended in 2019. Currently, Elien is postdoctoral researcher in the same research group as where she obtained her PhD. Today, she will present the main findings of how sprouting of wheat impacts its nutritional value and functionality in breakfast flake making of which the results were published in a peer reviewed Journal earlier this year.