Kristof Brijs received his Ph.D. in applied biological sciences from KU Leuven (Belgium) in 2001 and is now working as an industrial research manager at the Laboratory of Food Chemistry and Biochemistry KU Leuven. His research focuses on biopolymer constituents of cereals and their functionality during cereal processing,with specific expertise in protein biochemistry and enzymology.He is the author of 85 publications and has worked in various scientific areas. Currently,his main projects focus on the transformation of proteins in the coproducts of plan seed processing industries into functional peptides using hydrolytic enzyme technology.He was chair of the organizing committees of the first International Cake Symposium 2012 and of the C&E Spring Meeting 2013 (both in Leuven,Belgium) and is Scientific Initiative "Chemistry and Interactions" and is Scientific Initiative "Chemistry and Interactions" chair of the 2014 AACC International Annual Meeting Program Planning Team.He is an AACCI member and can be reached at kristof.brijs@biw,kuleuven.be