Wisse Hermans

Wisse Hermans is a third-year PhD candidate at the KU Leuven Laboratory of Food Chemistry and Biochemistry. After he graduated as Bio-science Engineer in 2019, he started his PhD about the functional properties of proteins within the sub-aleurone cells of wheat in bread making. Therefore, he focusses on high-resolution microscopic imaging techniques combined with advanced chemical characterization of cereal proteins. Furthermore, he tries to link this fundamental insight to its practical relevance in a wheat bread system.