Rate My Professor Imogen Foubert

Foubert earned her Bachelor’s degree as Kandidaat Bio-ingenieur from the University of Antwerp in 1996, followed by a Master’s in Bio-ingenieur scheikunde from Ghent University in 1999, with a dissertation on proteolysis of high-pressure treated cheeses. She obtained her PhD in Applied Biological Sciences from Ghent University in 2003, titled 'Modelling the isothermal cocoa butter crystallization: influence of temperature and chemical composition.' Her career began as a research fellow funded by FWO-Vlaanderen at Ghent University’s Laboratory of Food Technology and Engineering from 1999 to 2003, followed by a postdoctoral fellowship there until 2007. She joined KU Leuven Kulak Kortrijk as an assistant professor (docent) in 2007, advancing to associate professor (hoofddocent) in 2013, full professor (hoogleraar) in 2017, and gewoon hoogleraar in 2021. With over 12,000 citations and an h-index of 57, her work has significantly influenced food science, particularly in lipid technology and sustainable lipid sources from microalgae.