Swantje studied Food Science and Biotechnology (BSc) at the University of Hohenheim, Germany. In 2019 she moved to Wageningen for her MSc. in Food Technology and specialized in ingredient functionality. Her internships at two large dairy companies shaped her interest in dairy products.
During her PhD project, she will study the natural variation in composition and structure of goat milk caseins and their influence on techno-functional properties of goat milk, under the supervision of Dr. ir. Kasper Hettinga and Dr. ir. Etske Bijl.