Lijiao Kan is a PhD candidate in Food quality and Design group of WUR. She is from China. She finished her bachelor and master studies in Food science and technology at Nanchang Univeristy (China). After obtaining her MSc degree in 2017, she started a PhD project in FQD. Her project aims at possible mechanisms to explain inhibitory effects of polyphenols on carbohydrate digestion. She is supervised by Vincenzo Fogliano, Ruud Verkerk, Edoardo Capuano andTeresa Oliviero.