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Quinten Masijn is a PhD Fellow in Strategic Basic Research at Fonds Wetenschappelijk Onderzoek - Vlaanderen (FWO) since November 2021, focusing on the structure and physical stability of high protein emulsified food products, particularly the impact of plant proteins and fats. Prior experience includes a PhD Student role at Vleestechnologie & Wetenschap van Proteïnerijke Levensmiddelen (MTSP), where research centered on structure formation in meat analogues. Quinten also worked as a Junior Production Leader at Belgian Pork Group, managing a chicken department while integrating team management and quality planning. Additional roles include R&D coworker at Westvlees, supporting product improvement and innovation, and a Junior Process Engineer at Uticon Engineering Consultancy, providing support in the food industry. Educational qualifications include a Master's degree in Industrial Science, specializing in Biochemistry from KU Leuven, and a Bachelor's degree in Chemical Engineering from Ghent University.