Dr Aylin Sahin is a lecturer and research in Sustainable Food Systems in the School of Food and Nutritional Sciences in UCC, and is committed to excellence in research, fostering the next generation of research talent, developing credible scientific solutions to transform food systems globally, and tackling urgent global challenges within national and global planetary boundaries to meet the UN SDGs and environmental targets. Aylin graduated from Technical University Munich, Germany, with a BSc in Bioprocess Engineering in 2012, and with a MSc in Pharmaceutical Bioprocess Engineering in 2014. She graduated from UCC with a PhD in Food Science in 2019 investigating fermentation techniques to reduce added sugar in bakery products. During her PhD, Aylin received a travel award to disseminate her research finding at the AACC International Annua Meeting – Cereal & Grain 18 in London in 2018. She participated the internal research paper competition in the School of Food and Nutritional Sciences in UCC and was awarded with the ‘Best Research Article in Food Science’ in 2019. Aylin has a consistent track-record of driving excellent interdisciplinary sustainability-related research resulting in credible science-based solutions across the food value chain. She is the Founder and PI of the Sustainable Food System Research Group in UCC. Her research priority is on alternative proteins and their role in the diet shift to promote heath and reduce GHGe, and upcycling of by-products from the Agri-Food sector and food processing industry. She is committed to integrating food science and technology with nutrition, health, and environmental concerns.

I proactively take on leadership roles within FNS, but also at SEFS-level and University-level:

Ø Programme Director of the Postgraduate Certificate Sustainable Food Systems. I developed the programme with the support of my HoS and colleagues, and outlined the individual modules based on a survey identifying the demand for such a course. The SEFS Academic Standards Committee commended my performance at the CPAP proceedings:

Ø Year Co-ordinator for BSc Food Science 4: I support and guide students through their final year and provide them with information on further education and career pathways by organising career information events with invited alumni as guest speakers.

Ø Module Co-ordinator (MC): I developed and deliver the core module NT4014 Sustainable Food Systems across three programmes (FS4, NT4, FST4) training the future generation of food and nutritional scientists in System Thinking, and the complexity of Sustainability from Farm to Fork. I also developed and deliver FS6211 as a MC.

Ø Curriculum review and development: Based on students’ feedback and my personal interest in improving programmes in FNS and beyond, I consistently review existing content and suggest changes where appropriate. I identified content repetition (FS3010 and FS3011) and redesigned parts of FS3010 together with the programme director. I identified a knowledge gap in students in the use of citation software and designed a seminar with a live demonstration. I developed 1 academic programme (PG Cert Sustainable Food Systems), three new modules (NT4014, FS6211, FS6206), and workshops for various programmes. I represented FNS in the development of the new University-wide programme BSc Sustainability and actively contributed to the content of the SEFS-stream.

Ø Academic Lead and Student Mentor at the annual Great Agri-Food Debate by Dawn Meats and McDonald’s. I recruit students across different disciplines (FNS, BEES, CUBS), organise briefing sessions with experts on the debate topics, run mock debates to challenge students prior to the debate, and provide them with advice and constructive feedback.

My teaching spans undergraduate and postgraduate students, as well as industry professionals engaged in continuous professional development. With a strong commitment to academic excellence, I have a proven track record of delivering high-quality teaching, curriculum development, programme development and student mentorship. Annually, I deliver to 24 academic modules across 8 programmes at UCC, including the supervision of final year projects and PG research dissertations.

*Courses provided by the Food Industry Training Unit as part of CPD programmes; L=lectures; P=laboratory practicals; T=tutorials; W=workshop; S=supervision.

Additionally, I am the academic programme director of the PG Certificate in Sustainable Food Systems, which is a part time programme for adult continuing education, and will start in AY2026/27.

My research to date has significant impact on the food system transition nationally and internationally. A huge emphasis of my research lies on upcycling of farm side-streamd and production by-products for nutritional optimisation of foods. Also, I am a well established researcher in the area of plant-based protein ingredients, and the application of bioprocessing techniques to improve their functional propreties and nutritional value. All research activities include the environmental life cycle assessment (eLCA) and the nutritional lfie cycle assessment (nLCA) of foods as assessment tools for sustainability.

Ø  Lead supervisor:

v Ms Siyi Feng (PhD candidate; 2023-2027); Thesis: “Digestive behaviour of alternative proteins” funded by EU HORIZON-RIA – GiantLeaps project.

v Mrs Katarzyna Wollinska-Kennard (PhD candidate; 2024-2027); Thesis: “Analytical and sensory characterisation of hop-derived components on the mouthfeel and flavour stability of low or no alcohol beers” funded by BarthHaas UK (Industry)

v Ms Megan McTernan (PhD candidate; 2024-2028); Thesis: “Plant-based protein ingredients and their application in dairy alternatives with enhanced nutritional profile and low environmental impact” funded by Research Ireland (Co-Centre Sustainable Food Systems).

v Mr Diego Appicciutoli (PhD candidate; 2025-2028); Thesis: “Improving nutritional characteristics of plant based beverages for post-menopausal women suffering from sarcopenia” funded by The Department of Agriculture, Food and the Marine, Ireland.

v Ms Niamh Fitzgibbon (MSc Research; 2026-2028); Thesis: “Simulated digestion characteristics of thermo-reversible protein gels for cancer patients” funded by The Department of Agriculture, Food and the Marine, Ireland.

Ø  Co-supervisor:

v Ms Nefeli Lampoglou (PhD candidate; 2022-2026); Project: “Identification of superior Irish oat varieties” funded by Research Ireland.

v Mr Patrik Keyes (MSc Research; 2024-2026; to be upgraded to PhD); Project: “Gluten free foods – application of novel plant based ingredients and processes to improve the quality and nutritional value” funded by The Department of Agriculture, Food and the Marine, Ireland.

v Ms Bhashika Senevirathne (MSc Research; 2025-2026; to be upgraded to PhD); Project: “Dairy-plant protein hybrid technology” funded by Research Ireland (Co-Centre Sustainable Food Systems).

Ø  Reseach staff supervisor:

v Dr Cesare Ravagli (Postdoctoral Researcher; 2026-2027); Project: “Propelling health and sustainability through innovative food products and processes” funded by EU Horizon- CL6.

v Ms Aleksandra Has (Research Assistant; 2026 – 6 months); Project: “Upcycling of farming by-products for novel nutritious ingredients” funded by Unigreen, Ireland (Industry & DAFM)

Ø  Previous students and staff supervised to completion

v I supervised 5 research students to completion (4 PhDs, 1 MSc): Niamh Ahern (PhD; Supervisor; 2022-2026); Rebecca Sempio (PhD; Co-supervisor 2021-2026); Cathal Dold (PhD; Supervisor; 2021-2025); Ophelie Gautheron (MSc Research; Supervisor; 2022-2024); Alice Jaeger (PhD; Co-supervisor; 2020-2024).

v I supervised 1 PD and 1 RA.

v I supervised 10 BSc, MSc and PhD visiting students.