Aoife Ryan

Professor Aoife Ryan graduated from Trinity College Dublin/Dublin Institute of Technology with a BSc (1H) Human Nutrition and Dietetics and was the recipient of a Trinity College gold medal. She initially worked as a surgical oncology dietitian at St. James's Hospital for almost 8 years during which time she completed her PhD at the Department of Surgery, Trinity College Dublin. She then moved to New York and took up a faculty position as Assistant Professor of Nutrition & Dietetics at New York University. In 2011 she returned to Ireland and joined the academic staff at University College Cork where she is now Professor in Human Nutrition & Dietetics. Aoife is a CORU Registered Dietitian and also holds a Postgraduate Diploma in Teaching & Learning in Higher Education from UCC. Aoife has taught nutrition and dietetics to undergraduates and postgraduates at Trinity College Dublin, New York University and University College Cork in: Nutritional Sciences, Dietetics, Nursing, Medicine, Dentistry, Therapeutic Radiography, Speech and Language Therapy, Pharmacy and Public Health. She was the Programme Director of the MSc Human Nutrition & Dietetics at UCC from 2019-2022.

Aoife’s main area of research interest is the effect of cancer on nutritional status. Her current research programme focuses on: (1) Computed tomography (CT) diagnosed cancer cachexia and sarcopenia and the impact on quality of life, toxicity to chemotherapy treatment and survival (2) conduct of clinical trials to investigate Foods for Special Medical Purposes for the treatment of disease-related malnutrition and muscle wasting in cancer (3) treatment of swallowing disorders (dysphagia) in cancer. Aoife is currently principle investigator on a number of randomised controlled trials in cancer populations. Aoife has attracted €4m in research income through competitive funding programmes (e.g. HRB, Industry funding, FHI, SFI).  She has received a number of awards for her research including: 'Research Dietitian of the Year' from the Irish Nutrition and Dietetic Institute;  two Irish Healthcare Awards and both the Julie Wallace Award and the Cuthbertson Medal from the Nutrition Society. Aoife has published many scientific journal articles and 14 cookbooks books for cancer patients which have all been professionally endorsed. Her latest book "The Anti-Cancer Cookbook: Recipes to reduce your risk" is on sale in bookshops. 

Sarcopenia associated with disease

Cancer Cachexia

Disease-related malnutrition

Dysphagia

Clinical Trials with Enteral Tube feeding and foods for special medical purposes