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Food is an important component of our lives. It can keep us healthy or make us sick, it can bring us joy and remind us of the past, it connects and separates cultures. Food is something we interact with every day. 

I love eating and cooking myself, but I also have a broader vision of food. I see food as a material that has a lot of potential for exploration. The basics of food science, boiling, frying, blending are well-known, these are common ways to change and manipulate food composition. 

However, I want to take these well-known skills to the next level. As a design researcher, I speculate and design for the future of edible materials. I combine novel techniques from food science with knowledge from industry to manipulate the physical and material properties of food using 3D printing. 

I am particularly fascinated by the texture of food and its mouthfeel: how it makes us like or dislike certain products and how drastically it can change our perception of taste. I believe that manipulating the texture can bring new experiences to eating, improve the lives of individuals and solve societal challenges of the 21st century.



I have an Engineering Bachelor Degree from Industrial Design, Eindhoven University of Technology and I am pursuing my Master in Industrial Design with a focus on Food Technology Innovation.

Industrial Design at the Eindhoven University of Technology goes beyond the traditional understanding of design, it encourages innovations, futuristic visions and self-directed learning. It challenges students to be adaptable to the ever-evolving technologies and adopt new approaches to complex design challenges. I also gained experience in the industry by conducting an internship at National Dutch Organisation for Applied Scientific Research (TNO) on the experiences of computationally generated structures for 3D printed food.


Currently, I am expanding my knowledge of molecular food science and chemical engineering by completing a one-year exchange project at the Chemistry Engineering Department in the University of South Denmark

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