Lennaert is a doctoral researcher at the Food Structure and Function research group(Ghent University). His research explores the interplay between the fat crystal network in lipid-based systems, oral processing, and mouthfeel perception. By applying rheological and tribological techniques, he aims to understand how structural changes of the crystalline network during oral processing affect the mouthfeel perception of lipid-continuous products upon consumption. Lennaert holds a master’s degree in Bioscience Engineering (Food Technology) from Ghent University and previously worked as a project manager at Cacaolab, where he gained hands-on experience on chocolate innovation and research.