About Me

Judith Lesschen studies Food Science at Wageningen University & Research, specializing in Product Design and Sustainable Food Process Engineering. After completing her BSc in Food Technology at WUR, she has continued with her MSc studies while taking on teaching responsibilities. As a student teacher for MOOCs at Wageningen University, she has developed educational and organizational skills while contributing to online learning experiences. Through her role in teaching MOOCs, she combines her food science expertise with educational innovation, helping to make complex scientific concepts accessible to online learners. Currently working at The Kraft Heinz Company, she continues to bridge academic knowledge with practical applications in food technology while maintaining her commitment to educational development.