During the master I continued with my final bachelor project Upprinting Food as a start-up, developing myself as a creative entrepreneur. I was selected for the Design to market program  and formed a student-team connected to Upprinting Food. Currently I am working on Upprinting Food with five other people who value to reduce food waste, all with their own contribution. I developed myself as a leader of this team, divided task, created a network, and started collaborating with multiple restaurants, food-labs and other companies, creatively sharing our vision in reducing food waste. I learned how to dream big and I experienced the importance of talking about your dreams and vision. We won various prizes such as the 3D Pioneers Challenge – Sustainability award, I was invited to present our start-up in various exhibitions and presentations such as in Brussels for the EC and in Israel with Minister Kaag on the Brabant Innovation Day. Upprinting Food was also featured in various media. Combining my master with my start-up enabled me to apply the theory learned from courses and programs in entrepreneurship directly into practice.


Human Food Interaction (HFI) is an emerging research area within Human-Computer Interaction (HCI) that explores the intersection between food, technology, and human interaction. It is an area of research in which I can contribute not only with my knowledge on food and new materials, but also because of my interest in the potential user. Developing the shape-changing food with chefs in their kitchen enabled me to understand their needs and to reduce the bridge between HFI and gastronomy design practices. The goal of my FMP was to enable them to create the material themselves and implement it in their dish development. I worked together with an expert in HFI (Ferrán Altarriba) on a publication for CHI and DIS. Although they were rejected, we received positive reviews and we are currently rewriting the research paper for TEI2022.


While working on Upprinting Food, I developed myself as an expert on 3D food printing. What I really enjoy doing with this expertise, is giving workshops to chefs: teaching them how to use the technology; support them in creating new recipes for food printing (from food residuals) and creating unique experiences by transferring their ideas into 3D models. With the engineers of Upprinting Food we even started developing our own printer, in order to work on the development of different textures and to speed-up the printing process. Next to 3D printing, I started working on laser-cutting food and food molds for the shape-changing food project, another tool to enable chefs to create unique shapes for beautiful dining experiences. My project received international recognition and I had the honor to work with international leading experts like Johnny Drain, a chemist working with and for worlds’ most famous restaurants. My FMP was conducted in collaboration with the chefs of restaurant Alchemist in Copenhagen, which was immediately awarded two Michelin stars in its first year.


Worldwide 1/3th of the food produced, is wasted. As a designer working with food, sustainability is a really important topic. Throughout my projects I learned how food residuals can be processed as attractive food, using digital manufacturing technologies, but also traditional techniques like cooking, baking and fermentation. With my minor in Food Technology, I even enjoy diving into the chemical side of food, e.g. adding enzymes to waste streams like vegetable peels to break down the structures and process them as smooth purees. Next to developing my material knowledge, throughout courses I challenged the future of our food system: Can we develop our own lab grown food at home? And can we convince people to choose meat replacements by branding the food differently?