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Inge Celus is currently the Head of Product and Process Development Rice Ingredients at Beneo-Remy since October 2012. Prior to this role, Inge worked as a Post-doctoral researcher at the Laboratory of Food Chemistry and Biochemistry at K.U.Leuven. Inge also has experience as a Research Assistant at the same laboratory. In terms of education, Inge attended KU Leuven from 1998 to 2003. Significant focus of work includes food proteins, valorisation of by-products of the cereal processing industry, enzymatic hydrolysis of food proteins, techno- and bio-functional properties of protein hydrolysates.