Julie De Munck
PhD student
In 2020, she obtained an MSc in Bioscience Engineering: Cell and Gene Biotechnology (Major Red Biotechnology: Biomedical) at Ghent University. She completed her master thesis at the NutriFoodChem research group at the Department of Food Technology, Safety and Health.
Later that year, Julie De Munck started as a PhD student on a BOF project at the same research group. In November 2022 she continued her research after receiving an FWO fellowship.
Her research focuses on the effect of curcumin and curcumin-derived thiazepane structures on colon cancer. Therefore, novel advanced 3D in vitro models are being developed to investigate the potential of these compounds to selectively target colon cancer cells. She is using microscopic, analytical and molecular techniques in order to unravel potential links between structure, intracellular bioavailabilty and -activity.