I am Huabin and I come from China. Currently, I am a PhD researcher at KU Leuven. I am interested in dairy technology, structure-function of food ingredients, and food rheology and texture.

I graduated from Wageningen University with a major in Food Technology. My master thesis was about dairy processing: I investigated effects of chymosin/pepsin ratios on casein fraction profile and rheological properties of fresh curd. Later, I did an internship at FrieslandCampina, working on enzymatic hydrolysis of plant protein to improve its bioavailability and functionality. These invaluable experiences have laid a solid foundation for the implementaiton of a doctoral program.

What attracts me most about E-MUSE is its interdisciplinarity, innovation, collaboration, and exchange. My research project (ESR14) focuses on modeling effects of ripening conditions on the flavour development of semi-hard cheese or plant-based cheese analogues. Through this project, I can further improve my problem-solving skills and be one step closer to realizing my professional ambition of being a food scientist, thus contributing to improving the quality and sustainability of food.