HAS University

Sylvie has a background in biomedical health sciences. During her PhD training she focussed on intestinal calcium absorption. In following research projects, she gained expertise in food digestion and absorption and the effect of nutrition on (gut)health. Currently she investigates the possibilities to design healthy food products and to effectively communicate about a healthy diet to consumers. Participating in the RESTRUCTURE project gives her the opportunity to translate scientific knowledge into healthy food products for the consumer and in this way contribute to overall health.