Katrien Begyn

katrienbegeyn-jpgPhd Student

Katrien Begyn is a PhD candidate in the field of food microbiology related to spore-forming bacteria.

Her PhD research focusses on the impact of Bacillus cereus endospore evolution on food safety, with an emphasis on UV-C and wet heat stress.

This research project is a co-operation between three Belgian institutes with extended knowledge of B. cereus: FMFP-UGent (Ghent University), Centre for Food and Microbial Technology, Department M2S, member of Leuven Food Science and Nutrition Centre (KU Leuven) and Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science, Food Safety Unit (ILVO).

This research is supported by a grant from the Research Foundation of Flanders (FWO-Vlaanderen).
The final goal of the project is to assess the potential impact of B. cereus endospore evolution in the food production chain at the molecular, population and industrial level.

Katrien received a Msc. degree in biomedical sciences in 2014 from the faculty of medicine and health sciences, Ghent University in Belgium. Since 2014, she joined the lab of Food Microbiology and preservation, faculty of bioscience engineering, Ghent University.

From 2014 till 2016 Katrien worked on different short-term research projects, f.e. Clostridium botulinum spores, microwave heating and detection of food pathogens in food products using PCR.

In 2016 she started her PhD project on B. cereus endospore evolution. Katrien has presented her research on multiple conferences, like European spore conference 2018 and the annual meeting of the international association of food protection (IAFP) 2019.
She has won multiple travel awards and won the International committee on food microbiology and hygiene (ICFMH) research paper award at the 23rd Belgian society for food microbiology conference.



Katrien Begyn