Ingrid De Leyn

Head lecturor

In 1985 she obtained the degree of MSc in the bioscience engineering technology: food industry from Ghent University in Belgium. She is responsible for some courses, such as cereal technology, food technology, bachelor thesis, organisation of internships, …

Her research interests lie in the field of cereal technology: bakery technology, milling technology, … She leads a service laboratory for quality control of cereals and flour, baking tests, bilateral research,… for the cereal/bakery industry and its suppliers. She is also involved in some scientific research projects.

Contact:

Ingrid De Leyn