Dr. Julie Van de Vondel is a postdoctoral researcher at the Laboratory of Food Chemistry & Biochemistry, KU Leuven. She graduated as a Bioscience Engineer from KU Leuven in 2016 and obtained her PhD under supervision of Prof. Jan Delcour in 2021. Her field of study was the impact of hydrothermal treatment on the denaturation, aggregation and functional properties of quinoa protein. Currently, Julie is working as technical program coordinator of the FIBRAXFUN project, a multidisciplinary research project exploiting novel wheat varieties rich in arabinoxylan dietary fibre throughout the wheat value chain. During her talk, Julie will present her insights on the impact of food processing on protein denaturation and aggregation.