Lomme Deleu

About him:

Ever since he was born, Lomme has been interested in food. Next to the consumer perspective, curiosity also fueled his food-related scientific research. As bio-science engineer, he obtained a PhD on the ‘functional roles of egg white and yolk in pound cake making’ at KU Leuven in November 2015. He is now a senior postdoc at the Laboratory of Food Chemistry and Biochemistry of professor Jan Delcour and Christophe Courtin. His expertise covers cereal products (bread, cake, breakfast cereals, pasta, …) and dairy replacers; cereal and non-cereal raw materials (wheat, oat, rye, egg, pea, quinoa, …); proteins, starch, lipids and minerals. Nevertheless, Lomme is still hungry to learn more on the techno-functional properties of plant and egg proteins and the gelatinization and digestion of starch.

About his talk:

"Relative importance of starch gelatinization and protein network formation during pound cake making"

New insights are presented on the structure formation of pound cake. The talk focusses on the timing and effect of protein network formation and starch gelatinization related phenomena during baking.