Oswaldo Lescano Osorio

Scientific Researcher

Oswaldo graduated as Master of Science in Food Technology from Ghent University and KU Leuven (IUPFOOD Programme) in 2024. He conducted his master thesis in the Research Group of Food Chemistry and Human Nutrition (nutriFOODchem), focusing on the impact of non-thermal plasma on lipid oxidation in oil-in-water emulsions.

He is dedicated to investigate the adhesion of proteins to heated surfaces as part of the Circatex Project, which is funded by the Belgian State and its consortium consists of the Sirris research centre, the company Demeyere, Capilano Circular Design Studio, and Ghent University.

Contact:

Oswaldo Francisco Lescano Osorio

Links:

Circatex (Sirris)

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