Leonard Sagis obtained a PhD in Chemical Engineering from Texas A&M University in 1994. He joined the department of Agrotechnology & Food Sciences of Wageningen University in 1998, and in the Laboratory for Physics and Physical Chemistry of Food he is active in the field of Soft Interface Dominated Materials, (emulsions, foams, microcapsules, multiphase hydrogels), investigating the relation between the microstructure of these systems, and their macroscopic properties and stability. His recent focus is on systems prepared from plant-based materials and contributes to the current Protein Transition.