Personal profile
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 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production -
SDG 17 Partnerships for the Goals
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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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Lactic acid bacteria fermentation of brewer’s spent yeast: enhancing protein digestibility, amino acid bioaccessibility, and gut microbiome modulation potential (poster)
Nyhan, L., Jaeger, A., Sahin, A., Zannini, E., Meehan, D., Li, J., Arendt, E. & O'Toole, P., 2026.Research output: Contribution to conference › Abstract › peer-review
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Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications (poster)
Nyhan, L., Hoehnel, A., Coffey, A., Zannini, E. & Arendt, E., 2026.Research output: Contribution to conference › Abstract › peer-review
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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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Best Oral Presentation (Comparison of the physicochemical and technological properties and baking properties of lentil, faba bean, chickpea, and quinoa starch)
Boeck, T. (Recipient), Zannini, E. (Recipient) & Arendt, E. (Recipient), 2023
Prize
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Best Poster at SMART PROTEIN Annual Meeting
Boeck, T. (Recipient), Zannini, E. (Recipient) & Arendt, E. (Recipient), 2022
Prize
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Postgraduate Research Publication of the Year (Lentil-based yogurt alternatives fermented with multifunctional strains of lactic acid bacteria)
Boeck, T. (Recipient), Zannini, E. (Recipient) & Arendt, E. (Recipient), 2022
Prize
Press/Media
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Long-term solutions for circular, sustainable protein production
29/11/25
1 item of Media coverage
Press/Media
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Scientists make fascinating discovery that could change our diets forever: 'We need to find alternative sources'
16/05/25
1 item of Media coverage
Press/Media
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Scientists make fascinating discovery that could change our diets forever: 'We need to find alternative sources'
11/05/25
1 item of Media coverage
Press/Media
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From fava beans to future foods: researchers turn to plant-based proteins for a healthier planet
17/04/25
1 item of Media coverage
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