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Miek Schlangen is a Postdoctoral researcher at the University of Southern Denmark (SDU), specializing in food texture, food mechanical properties, and machine learning applications in food science. She obtained her PhD in Food Process Engineering from Wageningen University (WUR) in the Netherlands. Her doctoral research focused on dry fractionation of plant proteins, the use of transglutaminase for crosslinking plant proteins, and the structuring of plant proteins into meat analogues. She has developed image analysis methods to quantify visual fibrousness and mechanical analysis methods to assess mechanical anisotropy in meat analogues. Currently, Miek continues her research at SDU FOOD MATTERS, where her work centers on understanding fibrousness in meat analogues across different length scales. Miek is also engaged in an active research project titled 'AI-driven design of hierarchical food structures', which aims to innovate in food design using advanced computational methods. She has received an Honorable Mention for the Women in Science Rising Talent Prize in 2023.
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