Gitte Devriese is a true oat enthusiast. She earned her bachelor's degree in bioscience engineering and a master's in Food Technology from KU Leuven (Belgium). Her bachelors thesis was on foaming properties of oat proteins and her master's thesis on lipid degradation in sprouted naked oats that led to the submission of a co-authored publication. In October 2023, she began her PhD studies at the Laboratory of Food Chemistry and Biochemistry under the supervision of Professor Christophe Courtin and Professor Arno Wouters. She investigates structure-function relationships of oat fibers from kernel to model foods.