Siwei is a full-time PhD candidate from China. She achieved her BSc in Food Science and Technology at Beijing Forestry University and MSc in Food Technology (Dairy Science and Technology) at Wageningen University.
In 2022, he started his PhD project at Food Quality and Design (FQD). Her PhD work is about the effect of thermal and non-thermal treatments on digestion and immunogenicity of milk proteins, under the supervision of dr.ir Kasper Hettinga (FQD), Prof. dr. Johan Garssen (Utrecht University) & dr. ing. Betty c.a.m.van Esch (Utrecht University).