Trui Luyckx

Bioengineer food science and nutrition

Trui graduated in 2018 from the University of Ghent as a Master in Bioscience engineering. Shortly after, she started her PhD on the bioavailability and health impact of protein fibrils from egg white at the NutriFoodChem research group (UGent). In 2022, her knowledge in the field of nutrition resulted in a job as Innovation Manager at Flanders’ FOOD. She mainly focuses on projects in the ‘Personalized Foods and Healthy Diets’ program.

In her free time she loves to spend time with her hairy friend, Barry (not the boyfriend, but her cat). She loves to be creative with paint, wool and clay. In winter, she loves to crochet with a hot cup of coffee on the side.