Since 2021, Myriam Loeffler is an Assistant Professor in the Meat Technology & Science of Protein-Rich Foods (MTSP) research group at the department of Microbial and Molecular Systems at KU Leuven. She holds a PhD in Food Science from the University of Hohenheim in Germany. She conducts research in the field of process technology for innovative protein-rich foods with a strong focus on the potential of fermentation for the production of meat products and vegetarian/vegan meat and dairy alternatives, addressing challenges related to texture, taste, appearance, nutritional quality and safety.