Hung Le is a third-year PhD student in Food Chemistry at the Leibniz Institute for Food Systems Biology at the Technical University of Munich. His research focuses on characterizing protein fractions from oats and peas, as well as investigating the thermal-induced changes that occur during heat treatments. This work aims to enable efficient and tailored production processes for plant-based milk alternatives. Additionally, he is an associated PhD candidate in the doctoral program "The Proteomes that Feed the World." This program investigates the proteomes of the top 100 crop plants globally to improve our understanding of plant biology and to generate a highly relevant proteomics database for industry and agriculture.