Personal profile
Biography
Prof Elke Arendt’s academic background includes an MSc in Food Technology Engineering from Hohenheim University, Germany (1988), a PhD in Food Microbiology from Hohenheim University, Germany (1991), and a DSc from NUI Cork (2007), awarded based on published work in fermented foods. She joined University College Cork (UCC) in 1991 as a Marie Curie Postdoctoral Research Fellow, secured a Lectureship in 1993, and subsequently progressed to Senior Lecturer (2003) and Professor in the School of Food & Nutritional Sciences (2007).
Her research has established gluten-free cereal science as a distinct international field, pioneered the valorisation of brewing side streams into sustainable nutritional ingredients, and advanced knowledge in cereal science, fermentation, medical foods, alternative proteins, and sustainable food systems. She has development a pilot-scale infrastructure now valued at over €4 million (pilot scale bakery, milling facility, pilot scale malting plant, 3 pilot scale breweries (5l, 50l and 1000 l) and a wide array of specialised analytical equipment). Her scholarly standing is reflected in an h-index of 122 on Google Scholar, with 50,113 Google Scholar citations. Her outputs include 455 research papers (316 as senior author), 86 review articles, 36 book chapters, 3 books, approximately 700 conference abstracts, and 305 oral presentations and 6 patents.
She was named a Clarivate Highly Cited Researcher in 2017, 2019, and 2021, ranked #28 in Europe by citations in SciVal (2020–2025), and placed among the top 10 UCC researchers across all disciplines, ranking #1 in Food Science at UCC (based on citations and h-factor). She has also been ranked #1 worldwide in European Cuisine (fermentation biotechnology) and Gluten-Free Diet, and #2 in Cereal Science by ScholarGPS, and #4 in Ireland in Biology & Biochemistry by Research.com (2025).
She has supervised 61 PhD students (52 completed), 32 Research MSc students (31 completed), 35 postdoctoral researchers (31 completed), 67 research assistants (66 completed), and 111 visiting students. She currently leads a research group consisting of 4 postdoctoral researchers, 8 PhD students, 1 Research Master’s student, 1 research assistant, and 1 visiting student.
Prof Elke Arendt’s research funding and collaboration record includes €105.8 million in career grant income. She led or contributed to 75 funded projects, comprising 13 EU, 47 national, and 15 industry-funded projects, and has coordinated 2 EU, 18 national, and 15 industry-funded projects
Her collaborations over the past five years include 94 research institutions, 90 industrial partners, and 22 NGOs and foundations across 17 EU countries, as well as the UK, Canada, and the USA. Her research has informed international policy in areas such as gluten-free diets, plant-based proteins, sustainable food systems, and strategies to reduce mycotoxins, sugar, and salt. According to SAGE Policy Profiles (2026), her work has been cited 129 times across 78 policy documents, with 27 of these cited a further 345 times in an additional 170 policy documents, demonstrating sustained international impact across 16 countries, including Ireland and the USA.
Her research and innovation achievements have been recognised through numerous awards, including the UCC Research Career Achievement Award (2023), the ICC Fellow Award (2016), Ireland Leader in Biology & Biochemistry (2022, 2023, 2024), UCC President’s Award in Teaching (2007), the Belgium
Industry Innovation Prize for the “Canvas” beverage (2018), UCC Commercialisation Awards (2009, 2011), 21 Best Paper Awards, 35 Best Presentation Awards, and 21 Undergraduate Project Awards.
Alignment with UCC Goals and Futures
Prof Elke Arendt’s CV aligns with UCC Futures in Food, Microbiome & Health and Sustainability & Climate Action through her leadership in sustainable food systems, medical foods, fermentation, and circular bioeconomy research. Her global research profile supports UCC’s goal of world-leading research excellence and international rankings, evidenced by her citation impact and Highly Cited Researcher status. Her €105M+ funding record and industry partnerships directly contribute to UCC’s innovation, enterprise, and knowledge transfer goals. Her development of teaching modules and extensive postgraduate supervision align with UCC’s priority on research-led teaching and enhanced student experience. Her coordination of EU projects and collaboration with 90+ industry partners supports UCC’s global engagement and strategic partnerships agenda. Her policy influence in nutrition, food safety, and sustainable diets advances UCC’s mission of societal impact, public health, and evidence-based policy leadership
Research Interests
Since joining UCC, I have closely observed emerging challenges and opportunities in food science, as well as the evolving needs of Irish consumers and the food industry. This has revealed numerous research opportunities arising from recent developments in the sector. Over the past decade, Irish consumers and industry have shown increased interest in products that were traditionally less widely produced in Ireland—such as convenience foods, specialty products, fermented products, and gluten-free alternatives. Meeting this growing demand required the establishment of a comprehensive research program.
Recent trends have emphasized the development of foods with improved nutritional value, functional properties, and suitability for specific dietary requirements. To address these complex challenges, state-of-the-art facilities were necessary to validate and demonstrate research outcomes. My research focus areas have included cereal, malting, and beverage technology, alongside sustainable and alternative protein sources. This includes the development of plant-based dairy analogues such as cheese, milk, and yoghurt, the application of fermentation and starter cultures to enhance product functionality and safety, and the use of minimally processed ingredients to deliver sustainable and nutritionally enhanced foods.
My research has also explored the use of egg replacers in baked goods, the incorporation of dietary fibre and vitamin D into bakery products, and the application of alternative ingredients in gluten-free foods. Additionally, I have investigated the upcycling of brewing by-products into value-added ingredients for plant-based foods and beverages. I have played a significant role in securing funding for both fundamental and applied research in these areas, which enabled the UCC processing hall to be equipped to meet these diverse research needs.
Through this work, I have contributed to advancing sustainable, functional, and consumer-focused innovations in the Irish food sector, providing both fundamental insights and practical solutions that support industry development and public health.
Research Grants
| Project title | Role | Funding assigned to PI | Project start date |
| EU Funding | |||
|
Propelling health and sustainability through innovative food products and processes (SUSTAIN A BITE) |
Co-PI |
€683,125 |
01/10/2024 |
|
Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative (GIANT LEAPS) |
Co-PI |
€421,625 |
01/09/2022 |
|
Smart Protein for a Changing World. Future-proof alternative terrestrial protein sources for human nutrition encouraging environment regeneration, processing feasibility and consumer trust and acceptability (SMART PROTEIN) |
Coordinator |
€1,500,000 |
01/01/2020 |
|
Microbiome Applications for Sustainable food systems through Technologies and EnteRprise (MASTER) |
Co-PI |
€ 621,670 |
01/01/2019 |
|
Development of high-quality food protein from multi-purpose crops through optimized, sustainable production and processing methods (PROTEIN2FOOD) |
Co-PI |
€ 1,320,750 |
01/03/2015 |
|
Food Fermentation for Purpose: Health Promotion and Bio preservation” (LONGLIFE) |
Co-PI |
€324,437 |
01/03/2016 |
|
Intelligent and easy tool to categorize and characterize flour quality for consumer driven wheat baked good in European SME-Bakery and cereal sector (FLOURPLUS) |
Co-PI |
€399,199 |
01/11/2013 |
|
Traditional Food Network to improve the transfer of knowledge for innovation (TRAFON) |
Co-PI |
€163,203 |
01/11/2013 |
|
Novel Processing approaches for the development of food products Low in fat, Salt and sugar Reduced (PLEASURE) |
Co-PI |
€184,668 |
02/01/2012 |
|
Tasty and healthy gluten-free bakery products and pasta - improved products for real consumers acceptance (GLUTEN-FREE) |
Co-PI |
€313,776 |
01/10/2010 |
|
FOOD-2003-T3 - HEALTHGRAIN |
Co-PI |
€231,000 |
01/06/2005 |
|
Reduction of Mycotoxin content in malt using antifungal starter cultures |
PI |
€163,846 |
01/01/2004 |
|
Starter cultures for fermentation of whole muscle meats |
Co-PI |
€156,000 |
01/01/1999 |
| National Funding | |||
|
DAFM: Gluten-free innovation for novel sustainable food systems: from farm-gate to consumes plate (GFreeIE) |
Co-PI |
€217,750 |
01/12/2023 |
|
DAFM: Development of a National Framework for Vitamin D Deficiency Prevention – A Multi-Actor Approach to Nutrition Security (VitD-DPI) |
Co-PI |
€229,200 |
01/06/2022 |
|
SFI: A novel food product harnessing the Mediterranean Diet to promote healthy aging by maintaining the gut microbiome (SOLARBIOME) |
Co-PI |
€104,000 |
01/01/2021 |
|
DAFM: Innovative food processing and new technological solutions for the design of novel healthy products for the prepared consumer foods sector (InFoTech) |
Co-PI |
€216,450 |
01/09/2020 |
|
Enterprise Ireland: Development of high-fibre, microbiome-tailored foods for a healthy gut (FOODS4ME) |
PI |
€202,384.34 |
01/09/2020 |
|
SFI: Redressing the Impact of Industrialization on Gut Microbiome Composition and Function (RESTORE MICROBIOME) |
Co-PI |
€453,051 |
01/11/2020 |
|
FIRM: Novel technological approaches for the development of low FODMAP food products (TALENTFOOD) |
PI |
€540,678.05 |
01/11/2016 |
|
FIRM: Characterisation and exploitation of natural anti-yeast agents and their application as consumer-friendly preservatives in food and beverages (ANTIYEAST) |
PI |
€210,600 |
01/11/2016 |
|
FIRM: Novel Technological Approaches for the Development of Low-Sugar — Highly Consumer accepted Food and Beverage Products (TASTY) |
PI |
€299,755 |
01/03/2015 |
|
FIRM: Reducing Mycotoxin levels in plant derived foods and beverages |
Co-PI |
€238,200 |
01/12/2013 |
|
FIRM: Natural peptides to enhance food quality and safety |
Co-PI |
€192,400 |
01/12/2013 |
|
FIRM: Exploitation of the nutritive properties of safe Irish-grown milled oat and barley varieties as functional ingredients in new healthy food formulations. |
Co-PI |
€186,800 |
01/11/2012 |
|
Enterprise Ireland: Characterisation and application of gluten free ingredients and their application in bread systems |
PI |
€98,469 |
01/01/2012 |
|
SFI: Novel antifungal agents derived from lactic acid bacteria for the biological control of potato blight |
Co-PI |
€172,000 |
03/10/2011 |
|
Teagasc: Gluten free baked products with enhanced sensory and nutritional properties. |
PI |
€63,000 |
01/09/2010 |
|
FIRM: Healthy cereal based snacks from by-products of the milling, malting, brewing and cider industries |
Co-PI |
€245,600 |
01/10/2008 |
|
FIRM: Isolation and characterisation of antifungal compounds from lactic acid bacteria and their application as natural preservatives in food and beverage |
Co-PI |
€469,200 |
01/10/2008 |
|
FIRM: Exploitation of Food-Grade Microbial Extracellular Polysaccharides as Dual-Function Food Ingredients |
Co-PI |
€245,600 |
01/10/2008 |
|
FIRM: Development of new generation of fermented (non-alcoholic) functional beverages produced with a flexible industrial fermentation system |
PI |
€300,000 |
01/01/2007 |
|
FIRM: Optimisation of the formulation and manufacture of aggregate food products |
Co-PI |
€202,175 |
01/11/2006 |
|
FIRM: Innovative processes in malting and brewing |
Co-PI |
€154,400 |
01/11/2006 |
|
Embark Fellowship: Novel approaches to reduce the salt content in cereal products |
PI |
€72,000 |
01/10/2006 |
|
FIRM: Product reformulation and in-vitro testing of a low glycaemic breads |
Co-PI |
€255,900 |
01/11/2006 |
|
FIRM: Reduction of salt in food products |
Co-PI |
€153,900 |
01/11/2006 |
|
FIRM: Development of biodegradable chewing gum based on cereal proteins |
PI |
€250,575 |
01/11/2006 |
|
FIRM: Functional properties of beta glucans from oats, barley and seaweed |
Co-PI |
€365,975 |
01/11/2006 |
|
Teagasc: Engineering of high-quality gluten-free cereal products |
PI |
€51,000 |
01/10/2006 |
|
FIRM: Isolation and characterisation of network forming enzymes and their application to improve the nutritional value and overall quality of cereal |
Co-PI |
€347,275 |
01/11/2006 |
|
Teagasc: Functional properties of beta glucan from oats and barley |
PI |
€51,000 |
01/09/2006 |
|
Enterprise Ireland Technology Development |
Co-PI |
€250,000 |
01/03/2006 |
|
FIRM: Novel functional beverages based on polysaccharide of algal original |
Co-PI |
€72,241 |
01/11/2005 |
|
Enterprise Ireland Innovation Partnership: Improving of the malting process |
PI |
€9000 |
01/06/2005 |
|
Enterprise Ireland Innovation Partnership:The use of LAB with antifungal activity to improve safety, quality and processability of cereal foods |
PI |
€323,000 |
01/01/2004 |
|
Enterprise Ireland Innovation Partnership:Development of new methods to predict brew-house performance for malt barley samples |
PI |
€81,818 |
01/04/2023 |
|
FIRM: Development of gluten free cereal based convenience foods |
Co-PI |
€290,000 |
01/01/2001 |
|
FIRM: Evaluation and application of lactic acid bacteria to improve quality and safety of malting and brewing processes |
PI |
€750,000 |
01/10/2000 |
|
FIRM: Elimination of food borne pathogens using bacteriocins (BACSAFE) |
Co-PI |
€132,000 |
01/10/2000 |
|
FIRM: A fundamental and practical evaluation of the impact of wide range of brewing ingredients on brewing process |
Co-PI |
€650,000 |
01/01/1998 |
|
FIRM: Application of functional dairy ingredients into cereal based consumer foods |
Co-PI |
€293,000 |
01/10/1997 |
|
FIRM: Assessment and control of food borne pathogens in Irish food |
Co-PI |
€88,000 |
01/10/1997 |
|
FIRM: Improvement and development of cereal products |
PI |
€375,000 |
01/10/1995 |
|
FIRM: HACCP strategies in food processing and distribution |
Co-PI |
€88,000 |
01/10/1994 |
|
FIRM: Enhancement of nutritional wholesomeness and traditional nature of meat products |
Co-PI |
€319,000 |
01/10/1994 |
Current PhD Students
| Student name | Project title | Start date |
|
Sophie Bordat |
Characterization of plant-based ingredients and their impact on plant-based foods |
1/11/2025 |
|
Sofia Oldano |
Characterization of alternative proteins and their impact on Dairy alternatives |
1/1/2025 |
|
Pavithra Parthasarathy |
Digestibility of gluten free cereal products |
1/1/2025 |
|
Patrik Tuomas Keyes |
Plant proteins and their impact on gluten free cereal products |
1/9/2024 |
| Juliane Halm | Alternative proteins and their application as egg replacer | 1/6/2023 |
| Caner Caliskan |
Alternative proteins and their application in dairy alternatives | 1/1/2023 |
|
Niamh Ahern |
Characterization and functionalization of proteins for brewers spent grains and its application in novel beverages |
1/9/2022 |
|
Nefeli Lampoglou |
Identification of superiors Oat varieties |
1/9/2022 |
|
Mariana Macas |
Application of novel technologies to elucidate new structural and shelf-life information in high protein bakery products |
1/9/2021 |
Recent PhD Students
| PhD Students | ||
| Student name | Project title | End date |
|
Rebecca Sempio |
Fibre enrichment: from ingredients to cereal products |
September 2025 |
|
Theresa Boeck |
Lentils for a Sustainable Future in Food: Characterization of Lentil Protein Isolate and Starch, and their Application in Plant-Based Dairy Alternatives and Gluten-Free Baking |
January 2025 |
|
Alice Jaeger |
Upcycling of brewing byproducts using bio-processing technology and an analysis of their functional and nutritional characteristics |
January 2024 |
|
Jonas Atzler |
Development and optimisation of Food products low in FODMAPs: An investigation of dietary fibres in low FODMAP products and the reduction of FODMAPs via bio-technological processes |
August 2023 |
|
Emma Neylon |
Upcycling of brewing by-products using lactic acid bacteria fermentation technology and analysis of their behaviour in cereal -based application |
May 2023 |
|
Martin Vogelsang-O’Dweyer |
Characterisation of pulse protein ingredients produced using different protein sources and processing technology, and potential for application in milk alternatives |
February 2022 |
|
Andrea Hoehnel |
Translating plant protein benefits to consumer products. Physiochemical, technological and nutritional aspects of utilising plant protein ingredients for cereal food applications |
March 2021 |
|
Lilit Ispiryan |
FODMAPs in cereals, pseudo cereals and legumes: A systematic approach for the development of functional low FODMAP products |
July 2021 |
|
Laila Shwaiki |
A study on the application of synthetic antimicrobial peptides derived from plants for the reduction of yeast spoilage in Food |
February 2021 |
|
Darragh Hill |
Screening application and characterisation of LAB producing polyols and bacteriocins |
July 2020 |
|
Konstantin Bellut |
Development of low alcohol beer |
March 2020 |
|
Aylin Sahin |
Fundamental studies on the reduction of sugar in cereal products |
July 2019 |
|
Stefan Horstmann |
Fundamental studies on gluten free bread |
March 2019 |
|
Thibaut Thery |
Fundamental study of natural and synthetic antimicrobial peptides as novel preservatives against fungal spoilage |
March 2019 |
|
Stephanie Jeske |
Evaluation and improvement of technological and nutritional properties of plant-based milk substitutes |
December 2018 |
|
Markus Schmidt |
Isolation, characterisation and application of anti-fungal compounds from Lactic acid bacteria |
June 2018 |
|
Christoph Silow |
Reduction of fat in puff pastry |
March 2018 |
|
Lorenzo Peyer |
Lactic acid bacteria fermentation of wort as a tool to add functionality in malting, brewing and novel beverages |
April 2017 |
|
Markus C. E. Belz |
Reduction of salt in yeasted wheat bread: impact on bread quality and solutions using sourdough fermented by functional lactic acid bacteria strains |
April 2016 |
|
Joshua P. Taylor |
Development of a toolbox for the reduction of hordeins in barley malt beers |
January 2016 |
|
Emanuele Zannini |
Functional application of lactic acid bacteria exopolysaccharides in complex food systems |
October 2015 |
|
Andrea E. Faltermaier |
Fundamental studies on the application of wheat for malting and brewing |
September 2015 |
|
Claudia Axel |
Isolation and characterization of antifungal compounds from lactic acid bacteria and their application in wheat and gluten-free bread |
April 2015 |
|
Outi Maekinen |
Studies on quinoa (chenopodium quinoa) for novel food and beverage applications |
May 2014 |
|
Pedro Oliveira |
Investigation of lactic acid bacteria mediated bioprotection with applications in cereal industry. Case-study: malting process |
February 2014 |
|
Norah O’Shea |
Characterisation and application of fruit by-products as novel ingredients in gluten-free products |
January 2014 |
|
Birgit Schnitzenbaumer |
Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum |
December 2013 |
|
Anika Wolter |
Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: Influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads |
September 2013 |
|
Agata Maria Pawlowska |
“Green preservatives” – combating fungi in the food industry by applying antifungal lactic acid bacteria |
July 2013 |
|
Anna-Sophie Hager |
Cereal products for specific dietary requirements - Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products |
January 2013 |
|
Paul Sullivan |
The characterisation of barley and its utilisation in the production of healthy baked bread products |
April 12 |
|
Alexander Mauch |
Novel approaches of using lactic acid bacteria with specific metabolic properties in malting, brewing and beverage production |
March 2011 |
|
Alice Moroni |
Buckwheat and Teff Sourdoughs: from ecology to practical applications |
January 2011 |
|
Christina Klose |
Oats proteins and their changes during malting and brewing in comparison to barley proteins |
July 2010 |
|
Katleen Jozefien Rafaela Vallons |
Promoting Structure Formation in Cereal Products by High Pressure Processing |
June 2010 |
|
Edith Katharina Huettner |
Novel approaches in the structural development of high quality oat bread |
March 2010 |
|
Florian Huebner |
Germination as a way to improve nutritional and functional properties of barley, buckwheat, oats and rye |
February 2010 |
|
Martin Zarnkow |
Proso Millet (Panicum miliaceum L.) a Sustainable Raw Material for the Malting and Brewing Process |
November 2009 |
|
Stefano Renzetti |
Improving the breadmaking functionality of a range of gluten-free flours by enzymatic processing |
October 2009 |
|
Laura Alvarez Jubete |
Nutritive properties of pseudocereal grains and flours and their application as functional gluten-free ingredients |
June 2009 |
|
William Anthony Matthew Ryan |
Fundamental studies into the antifungal activity of lactic acid bacteria in bread |
November 2008 |
|
Blaise Patricia Nic Phiarais |
The Suitability of Buckwheat for Malting and Brewing |
April 2008 |
|
Hilde Henny Wijngaard |
Fundamental Study on Malting and Brewing with Buckwheat |
April 2006 |
|
Michelle Maureen Moore |
Novel approaches in the structural development of gluten-free bread |
March 2006 |
|
Declan Liam Goode |
Development and Application of Novel Rheological Profiling Methods for the Purpose of Raw Material Characterisation in the Malting, Brewing, and Distilling Industries |
August 2005 |
|
Deirdre Patricia Lowe |
Fundamental Impact of Lactic Acid Bacteria on Malt and Beer Processing |
March 2005 |
|
Eimear Gallgher |
The impact of ingredients on the fundamental rheological properties, microstructure and overall quality of gluten-free bread |
January 2005 |
|
Peter Crowley |
Factors affecting bread crumb structure as evaluated digital image analysis |
May 2004 |
|
Charmaine Ida Clarke |
Influence of Sourdough and Lactic Acid Bacteria on the Quality of Cereal Products |
August 2003 |
|
Colm O’Brien |
Development and incorporation of microencapsulated high fat powders into cereal products and investigation of their effects on product quality |
February 2001 |
|
Sheila Kenny |
Influence of ingredients and processing conditions on the quality of frozen wheat bread dough |
April 2000 |
|
Amalia Getrud Maria Scannell |
Application of Nisin and Lacticin 3147 in processed convenience foods: a study in food biopreservation |
April 2000 |
|
Martine Morzel |
Use of Defined Starter Cultures for the Fermentation of Salmon |
January 2000 |
|
Paul Martin Kenneally |
Lipolysis and proteolysis in fermented meat products |
November 1999 |
| MSc (Research) Students | ||
| Student name | Project title | End date |
| Ophelie Gautheron | Impact of fungal fermentation on plant-based protein ingredients and pasta production | August 2024 |
|
Viraj Vijay Salvi |
The role of sucrose in short dough biscuits and the effect of mannitol as a sugar replacer |
September 2017 |
|
Siobhan McGrath |
The effect of calcium and buffers on the EPS production in Weissella cibaria MG1 in a quinoa milk |
September 2016 |
|
Julia Marie Dean |
Optimization of low protein pasta formulation using response surface methodology |
September 2016 |
|
Lynn Kennedy |
Hydrocolloids as Adhesives for Snack Foods |
August 2015 |
|
Stefan Horstmann |
Fundamental studies on the impact of different starches and protein on gluten-free model breads |
April 2015 |
|
James O’Connor |
Study on the impact of salt and fat reduction on the physical and microbiological shelf life of puff pastry |
October 2014 |
|
Cynthia Leticia Almaguer |
Studies on the taste contributions of the hop hard resins to beer quality |
December 2013 |
|
Brian McCann |
Fermentation of malted grain based beverages using a Kombucha system |
September 2013 |
|
Leah Gibbons |
The Improvement of Low Protein Bread |
June 2013 |
|
Wilma Kingston |
Formulation of Novel Functional Low-Protein Bread for Medical Nutrition Therapy |
October 2012 |
|
Markus Schirmer |
Characterization of Different Carbohydrates in Complex Food Systems during Thermal Processing |
March 2012 |
|
Meng Li |
The development of new functional cereal based non-dairy yoghurts |
July 2011 |
|
Wilma Kingston |
Potential application of barley rootlets in bread making |
July 2010 |
|
Ding Rui |
Application of Brewer Spent Grain in Bread |
July 2010 |
|
Norah L O’Shea |
The use of selected microbial enzymes to improve the dough quality and baking performance of frozen dough |
July 2009 |
|
Susan Mc Conville |
Fundamental studies on the improvement of high fibre bread |
March 2009 |
|
Maria Helena Borralho Nunes |
Rheological properties and quality characterisation of gluten-free batters and breads formulated using different dough improvers |
July 2008 |
|
Dandan Xiang |
Fundamental studies on the application of malt to a gluten-free bread formulation |
July 2008 |
|
Andrew Morrissey |
Fundamental studies on the improvement of gluten-free bread |
July 2007 |
|
John Patrick Houlihan |
Application of Lactic Acid Bacteria in Malting and Brewing |
August 2004 |
|
William Thomas Reddy |
Lactic Acid Bacteria in Mash Bioacidification |
April 2002 |
|
Denise McCarthy |
Application of Starter Cultures in Whole Muscle Meat |
July 2001 |
|
Declan Liam Goode |
Brewing with Unmalted Sorghum and Commercial Enzymes |
July 2001 |
|
Eimear Gallagher |
The application of functional ingredients in short dough biscuits |
September 2000 |
|
Glenda Marmion |
The Influence of Thermophilic Lactic Acid Bacteria on a Mash Bioacidification of High Barley Content |
July 2000 |
|
Noeleen Crowe |
The Proteolytic Activity of Lactic Acid Bacteria derived from Starter Cultures for the Production of Sourdough |
September 1998 |
|
Mary B. O’Connell |
Proteolysis in Fermented Meats |
July 1998 |
|
Margret Walsh |
Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Low Nitrite Cured Pork and Turkey Products |
May 1997 |
|
Mary C. Twomey * |
Preparation of High Viscosity Caseinates and their Application in Pre-formed Emulsions and Fresh Pork Sausage |
November 1995 |
|
John A. Brenner |
Lactic acid fermentation applied to the waste products of the pig processing industry |
April 1995 |
UCC Futures (primary)
- Food, Microbiome and Health
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 12 Responsible Consumption and Production -
SDG 13 Climate Action
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- 1 Similar Profiles
Collaborations and top research areas from the last five years
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Combined thermal and high pressure homogenization treatments for enhanced physical properties of lentil protein-stabilised emulsions
Malterre, N., Bot, F., Arendt, E. K., Zannini, E. & O’Mahony, J. A., Feb 2026, In: European Food Research and Technology. 252, 2, 47.Research output: Contribution to journal › Article › peer-review
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Compositional and techno-functional properties of quinoa-based ingredients for gluten-free applications
Keyes, P., Nyhan, L., Halm, J., Schweiggert-Weisz, U., Mittermaier, S., Zannini, E. & Arendt, E., Jun 2026, In: Future Foods. 13, 100979.Research output: Contribution to journal › Article › peer-review
Open Access -
Influence of hydrocolloid interactions on gluten-free bread quality parameters through response surface methodology (poster)
Keyes, P., Nyhan, L., Zannini, E. & Arendt, E., 2026.Research output: Contribution to conference › Abstract › peer-review
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Investigation of the in vitro protein digestibility and quality of novel brewers saved grain protein isolates using the INFOGEST model (poster)
Ressa, A., Nyhan, L., Sanchez, R., Lombardi, D., O'Riordan, P. & Arendt, E., 2026.Research output: Contribution to conference › Abstract › peer-review
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In vitro protein digestibility and protein quality assessment of novel brewers' spent grain protein isolates
Ressa, A., Nyhan, L., Sanchez, R., Lombardi, D., O'Riordan, P. & Arendt, E., May 2026, In: Innovative Food Science and Emerging Technologies. 109, 104482.Research output: Contribution to journal › Article › peer-review
Open Access
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Annual SUSTAINABITE EU project meeting
Arendt, E. (Participant), Zannini, E. (Participant), Ressa, A. (Participant), Oldano, S. (Participant) & Bordat, S. (Participant)
20 Jan 2026 → 21 Jan 2026Activity: Participating in or organising an event › Participating in a conference, workshop, ...
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Annual GIANT LEAPS EU project meeting
Arendt, E. (Participant), Zannini, E. (Participant), Halm, J. (Participant) & Caliskan, C. (Participant)
3 Sep 2025 → 5 Sep 2025Activity: Participating in or organising an event › Participating in a conference, workshop, ...
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SUSTAINABITE EU project kick-off meeting
Arendt, E. (Participant) & Zannini, E. (Participant)
19 Nov 2024 → 20 Nov 2024Activity: Participating in or organising an event › Participating in a conference, workshop, ...
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Annual GIANT LEAPS EU Project Meeting
Arendt, E. (Participant), Zannini, E. (Participant), Halm, J. (Participant) & Caliskan, C. (Participant)
4 Sep 2024 → 6 Sep 2024Activity: Participating in or organising an event › Participating in a conference, workshop, ...
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SMART PROTEIN project closing conference
Arendt, E. (Participant), Zannini, E. (Participant), Boeck, T. (Participant), Gautheron, O. (Participant) & Ahern, N. (Participant)
23 May 2024 → 24 May 2024Activity: Participating in or organising an event › Participating in a conference, workshop, ...
Prizes
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2022 - Research.com Biology and Biochemistry in Ireland Leader Award
Arendt, E. (Recipient), 2022
Prize: Other distinction
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2023 - Research.com Biology and Biochemistry in Ireland Leader Award
Arendt, E. (Recipient), 2023
Prize: Other distinction
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2025 - Research.com Biology and Biochemistry in Ireland Leader Award
Arendt, E. (Recipient), 2025
Prize: Other distinction
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2nd place: Oral presentation
Maçãs, M. (Recipient), Arendt, E. (Recipient) & Gallagher, E. (Recipient), 7 Dec 2023
Prize
Press/Media
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Research Results from University College Cork Update Understanding of Fermentation Research (Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics)
Ressa, A., Zannini, E., Nyhan, L. & Arendt, E.
7/08/24
1 item of Media coverage
Press/Media
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Reports Summarize Food Research Research from University College Cork (Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits)
Zannini, E., Nyhan, L., Walter, J., Segura Godoy, C. & Arendt, E.
31/07/24
1 item of Media coverage
Press/Media
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Excellence in research and innovation celebrated at UCC awards
Cahill, M., Waeber, C., Bocchino, A., Mccarthy, O., Cryan, J. F., Bulja, S., Ho, L., Boylan, G., Lim, A., Broderick, C., O'Mahony, C., Crowley, L., Garrido Castellano, C., Unitt, R., Webster, C., Finnegan, N., Leahy-Warren, P., Heavin, C., Buffery, H., Garavan, T. N., Claussen, H., Arendt, E., Swirak, K. & Leahy, P.
30/05/24
1 item of Media coverage
Press/Media
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New Fermentation Research Findings from University College Cork Described (Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast)
Zannini, E., Nyhan, L. & Arendt, E.
18/03/24
1 item of Media coverage
Press/Media