Indi Geurs

PhD Student

Indi GeursIndi Geurs is a researcher in the field of cultured meat. She also works in Food technology, specializing in Fats, proteins and hydrocolloids.

She received a MSc degree in Bioscience Engineering Technology: Food science and nutrition in 2017 from Ghent University in Belgium. Since 2018, she joined Ghent University as a researcher.

From 2017-2020 she worked as a researcher in the lab of Prof. Koen Dewettinck on a VLAIO O&O project in collaboration with Vandemoortele. During this project, she researched alternative ways to structure oils in order to decrease the amount of saturated fatty acids used in foods.

After this she successfully applied for the position of PhD researcher in the FWO project working on cultured meat, named ‘Customeat’.Indi is currently developing a ‘smart matrix’ on which muscle cells can attach and grow into mature muscle fibers. The project is a collaboration between several labs of Ghent University and KULeuven.

Indi is also part of the PBM (Polymer Chemistry and Biomaterials) Group of the UGent (promotor: Sandra van Vlierberghe)


Customeat project

PBM Group