I am a Postdoctoral Researcher in the Sustainable Foods for Health group in Venlo, with expertise in human nutrition and intestinal in vitro cell models. My research focuses on the development, characterization, and functional evaluation of sustainable next-generation proteins from crops and agroindustrial sidestreams, including their nutritional quality, digestibility, and functional properties. Using advanced in vitro digestion systems and host–microbe interaction models, I investigate how these proteins influence intestinal barrier function, immune signaling, and microbiota-mediated metabolism. My work generates mechanistic evidence to support the development of high-performance, sustainable foods that advance human and planetary health.