Healthy or hype? Sourdough bread and its impact on appetite
About Georgia Chatonidi:
Georgia holds a BSc in Human Nutrition and Dietetics from Harokopio University in Athens, Greece, and an MSc in Food Technology from Wageningen University & Research in the Netherlands. In 2020, she joined the Translational Research Center for Gastrointestinal Disorders (TARGID) at KU Leuven for her PhD in Biomedical Sciences, where she investigated the effects of sourdough bread consumption on appetite, energy intake, and postprandial metabolic responses. Currently, she serves as a Scientific Project Manager at ILSI Europe, where she oversees and contributes to impactful projects in the fields of prebiotics, probiotics, and postbiotics.
Rushed or relaxed? Using AI to track how fast we eat
About Dr. Chunzhuo Wang:
Dr. Wang holds a PhD in Engineering Technology from the Arenberg Doctoral School at KU Leuven. His doctoral research centered on developing intelligent, automated systems for monitoring human dietary intake in everyday life using wearable sensors and contactless devices. Currently, Dr. Wang is a postdoctoral research associate at the e-Media Lab, ESAT-STADIUS, on KU Leuven's Campus Group T. His research interests include leveraging artificial intelligence and sensor technologies for healthcare-related activity recognition, with a focus on improving quality of life through innovative, AI-driven solutions.
Safe or dangerous: How childhood adversity changes the way teens see the world
About Dr. Celine Samaey:
Driven by the question of why people behave the way they do, Dr. Samaey received a master’s degree in Experimental Psychology from KU Leuven in 2018. In 2023, she obtained her PhD at the Center for Clinical Psychiatry (KU Leuven), where she studied the impact of childhood adversity on adolescent development and mental health. Since 2024, Dr. Samaey has been appointed as a postdoctoral researcher at the Laboratory for Biological Psychology, exploring the effects of scarcity on mental health.