Yamina de Bondt

About her:

Yamina De Bondt is a PhD student at the Laboratory of Food Chemistry and Biochemistry (LFCB) of professor Christophe Courtin and Jan Delcour at KU Leuven. She graduated as a bio-science engineer in 2016. During her master thesis at the LFCB under supervision of professor Christophe Courtin, she investigated the distribution of enzymes and the development of methods to decrease the enzyme load in pre-harvest sprouted wheat. In October 2016, she obtained a PhD fellowship of the Research Foundation - Flanders (FWO). During her PhD she investigates the incorporation of wheat bran in food systems by gaining insight into the impact of wheat bran on the dynamic behavior of starch and gluten. In this context wet and dry milling and microfluidisation of wheat bran were used to change the physicochemical properties of wheat bran.

About her talk:

“The effect of wheat (Triticum aestivum L.) bran on starch gelatinization”

Incorporation of wheat bran in food systems poses multiple techno-functional issues. Therefore, it is important to gain insight in the effect of wheat bran in food systems. During this presentation, the effect of wheat bran on starch gelatinization will be discussed.