Laura Nyhan

Dr. Laura Nyhan is a Senior Postdoctoral Researcher in the Cereal and Beverage Science Research Group at the School of Food and Nutritional Sciences, University College Cork. Her research focuses on food microbiology, fermentation, and protein functionality in complex food systems, with particular interest in understanding how microbial activity, protein composition, and processing conditions influence digestibility, nutritional quality, and the structural performance of proteins in formulated foods. She also focuses on the valorisation of food processing by-products and waste streams, developing strategies to recover nutrients and functional ingredients while promoting sustainability in food production.

Laura graduated from Munster Technological University with a BSc in Nutrition and Health Science in 2016, and a PhD in 2021, where she investigated strategies to control Listeria monocytogenes growth in complex food matrices using predictive modelling approaches. Her doctoral research combined microbiology, mathematical modelling, and formulation science to develop practical, science-based solutions for improving food safety and understanding microbial behaviour in multi-component food systems.

She joined the Cereal and Beverage Science Research Group at UCC as a postdoctoral researcher in 2021 and was appointed senior postdoctoral researcher in 2024. Her current research integrates fermentation science, protein chemistry and functionality, digestibility studies, and by-product valorisation to design innovative, nutritionally optimised, and microbiologically safe food products.

Through interdisciplinary research, she aims to bridge fundamental science with practical applications in food formulation and processing, contributing to the development of next-generation food systems that are safe, functional, and sustainable, while supporting circular economy approaches.