Kim Moens
Kim received a MSc degree in Bioscience Engineering: Food Science and Nutrition in 2010 from Ghent University in Belgium and she started at Ghent University in 2011 as PhD student/teaching assistant.
During her research she focused on fat crystallization in cream-like oil-in-water emulsions. This PhD research aimed at elucidating the process of partial coalescence in cream-like emulsions under the application of shear and air inclusion. More precisely the susceptibility of fat droplets for this destabilization mechanism was investigated in relation to the fat crystal network in the droplets. Kim obtained her PhD in 2018.
Since September 2018 Kim started as teaching assistant at the Department of Food Technology, Safety and Health with a main focus on the subjects food technology, food processing, formulation and structuring of foods, milk and dairy technology and technology of vegetable products.
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