FRAEYE Ilse

obtained her MSc. (2004) and PhD (2009) in Bio-Engineering with a specialization in Food Technology at KU Leuven. Since 2012, she is active at the Research Group for Technology and Quality of Animal Products at KU Leuven, Ghent Technology Campus (Belgium). In 2016, she was appointed as an assistant professor and became head of the group. Her research focuses on processing of meat products, more specifically on the relationship between (i) functional properties of raw materials and ingredients, (ii) processing and (iii) quality of end products. To this end, the research group has a well-developed pilot facility and laboratory in which various groups of meat products can be prepared and analyzed under strictly controlled conditions.