A passion for research... and an enormous interest in the malting and brewing process. 🍺🌾👩‍🎓🎓This was the perfect combination for performing my PhD research on "Study of the properties of barley starch granules and amylases and their interplay in the context of malting and brewing" at the Laboratory of Food Chemistry and Biochemistry (LFCB), which I successfully defended in February 2022. But my eagerness to study the malting and brewing process had started earlier: 📚 Food Biochemistry fascinated me during my studies to become an Industrial Engineer. 🍻 This led to the opportunity to perform my master thesis at the Brewery of Haacht. I researched the yeast propagation process and got a glimpse of the day-to-day work routine in a large brewery. 📚 The seed was planted... after my master thesis I just KNEW that my future had to involve the brewing process. I took on the studies of Bio-Science Engineering with a focus on Food Technology and I performed a second master thesis, which was once more related to the brewing process, at the Laboratory of Food Chemistry and Biochemistry. 🍻📚 In 2018 I started my PhD research and well, the rest is history... 🎯At the moment, I am a postdoctoral researcher at the LFCB. I will continue to share my research findings enthusiastically and aim to convey my passion to other researchers. I hope to keep on unraveling the secrets on the small and large starch granules in the malting and brewing process but also to broaden my research focus towards other industrial processes.