Fien De Witte is working as a postdoctoral researcher in the Food Structure and Function research group at Ghent University. Her PhD research focused on fat crystallisation in bulk and fat suspensions. In this research, Fien engaged in closing the gap between fat crystallisation on nano-, meso- and microscale and fat functionality in food products on the macroscale.  Her expertise lies in the domain of fats and oils, specifically in the application of X-ray scattering and Raman spectroscopy.