Leonard Sagis is an Associate Professor at the Laboratory of Physics and Physical Chemistry of Food, in the Department of Agrotechnology and Food Sciences of Wageningen University & Research, the Netherlands. He obtained an MSc degree in Chemical Engineering from the University of Technology of Eindhoven in 1990, and a PhD in Chemical Engineering from Texas A&M University in 1994. After postdocs at the University of Leiden and Amsterdam, he joined the faculty of Wageningen University in 1998. Since then, his research focus has been on the stability and dynamics of soft multiphase materials such as foams, emulsions, and gels, with a particular interest in the relation between structure of these materials and their highly nonlinear dynamic behavior. In recent years he has primarily focused on plant-ingredient based materials, such as meat and dairy replacers, based on protein extracts from soy, pea, fava bean, rapeseed and many other sources. He is particularly interested in the relation between the structure of the proteins and their functionality in foaming, emulsification and gel formation, and how this relation is affected by growth conditions and extraction processes.