Dr. ir. Kim Moens

Ghent University, Belgium

Dr. ir. Kim Moens graduated in 2010 as Bioscience engineer in food science and nutrition and then joined the Food Structure & Function research group of Ghent University (Belgium). She holds a PhD in Applied Biological Sciences for which she studied fat crystal networks in dairy emulsions in relation to partial coalescence as a main structuring mechanism of whipped cream. She combined her PhD research with the role of teaching assistant in the Master of Science in Bioscience Engineering (Food science and Nutrition) and the international Master of Science in Food technology. After her PhD she continued her teaching activities in the Food Structure & Function research group and is involved in several courses like Food technology, Milk and dairy technology, Technology of vegetable products and Formulation and structuring of foods.