Sara Vandenbosch

Sara Vandenbosch studied Bioscience Engineering at KU Leuven, where she obtained her master’s degree in 2022. In her master’s thesis, she investigated the impact of environmental factors on the awakening of persister cells in pathogenic bacterial populations. Since then, she has switched her focus to microorganisms present in foodsystems. Currently, she is a PhD candidate in the Laboratory of Food Chemistry and Biochemistry studying the impact of yeast strain selection on the technical properties of bread, specifically in the baking phase.