She graduated as a bioengineer from the Catholic University in Leuven and earned her PhD at University College Cork, where she researched the development of texture in gluten-free bread through protein cross-linking. She further developed her expertise on the relationship between the quality of a food product, production processes, and ingredients during her subsequent years as a researcher and project manager at TNO.
Following that, Katleen worked as an R&D manager for Zeelandia and Barry Callebaut, where she learned to translate fundamental knowledge into practical solutions and innovative products. She aims to accelerate the food transition in Zeeland through practice-oriented research and make healthy and sustainable food accessible to everyone.