Geert Van Royen works in the Food Pilot (Food Pilot – Food Pilot) of the Institute for Agricultural, Fisheries and Food Research (ILVO – Flanders Research Institute for Agriculture, Fisheries and Food – ILVO Vlaanderen) as Scientific Expert on Product Quality and Innovation. He is project leader of several projects on product innovation, quality and processing of (alternative) protein sources. These national and international projects focus on proteins from plants, (micro)algae and micro-organisms and the effect of processing (extraction, extrusion,…) on their protein quality (techno-functional properties, digestibility…). This research resulted in several published scientific papers in peer reviewed scientific journals.