Aylin Sahin
Research Profile
Aylin Sahin
Biography
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.
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.
Research Interests
Aylin's research to date has significant impact on the
food system transition nationally and internationally. A huge emphasis of my
research lies on upcycling of by-products for nutritional optimisation of
foods. Another research area Aylin is well established in
is alternative protein ingredients, and the application of bioprocessing techniques to improve their nutritional value.
Research Grants
| Project | Funding Body |
Start Date | End Date | Award | |
|---|---|---|---|---|---|
| Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift | Horizon 2020 | 01-SEP-22 | 31-AUG-26 | 420,000.00 | |
| MicroSunset | Horizon 2020 | 250,000.00 | |||
| Sarcopenia in the Older post-menopausal Woman - sustainable Plant protein Solutions | Department of Agriculture Fisheries & Forestry (DAFF) | 01-JUN-24 | 31-MAY-28 | 248,300.00 | |
| Thermo-Reversing Advanced Nutritional Structures as Fortification Option in Recipes for Malnutrition | Department of Agriculture, Fisheries & Food (DAFF) | 01-DEC-24 | 30-NOV-28 | 537,115.00 | |
| Understanding the structure and function of resistant protein: A revolutionary molecule for food design and nutrition? | Enterprise Irl | 09-NOV-21 | 08-NOV-22 | 12,472.00 | |
| The potential of undigestible protein to combat metabolic disease. | Enterprise Irl | 25-MAY-23 | 24-MAY-25 | 6,157.00 | |
| Digestive behaviour of alternative proteins - GIANTLEAPS Digest | Teagasc | 09-JAN-23 | 31-DEC-26 | 117,000.00 | |
| SCHEME OF EU AID FOR PRODUCER ORGANISATIONS IN THE FRUIT AND VEGETABLES SECTOR UNDER THE CAP STRATEGIC PLAN 2023 TO 2027 | Department of Agriculture Fisheries & Forestry (DAFF) | 26-APR-24 | 25-APR-27 | 100,000.00 | |
| PROPELLING HEALTH AND SUSTAINABILITY THROUGH INNOVATIVE FOOD PRODUCTS AND PROCESSES | Horizon Europe | 01-OCT-24 | 31-MAR-28 | 266,636.00 | |
| Sustainable and Resilient Food Systems | Science Foundation of Ireland | 01-JAN-24 | 31-DEC-29 | 185,188.00 | |
| Gluten-free innovation for novel, sustainable food systems: From farm gate to consumer plate | Department of Agriculture, Fisheries & Food (DAFF) | 01-SEP-24 | 31-AUG-28 | 186,550.00 | |
| Analytical and sensory characterisation of hop-derived components/ fractions on the mouthfeel and flavour stability of low or no-alcohol beers. | Foreign Industry | 01-APR-24 | 31-MAR-27 | 28,600.00 |
Contract Researchers
| Researcher Name | Project | Role | Funding Body | |
|---|---|---|---|---|
| Elisabetta Carassiti | Upcycling of vegetable by-products | Research Assistant | Industry Sponsor |
Peer Reviewed Journals
| Year | Publication | |
|---|---|---|
| (2025) | 'Semi-dynamic in vitro digestion of honey chlorella vulgaris reveals biochemical and structural insights during gastro-intestinal transit'
Siyi Feng and Ever Hernández-Olivas and Aylin W. Sahin and Linda Giblin and André Brodkorb (2025) 'Semi-dynamic in vitro digestion of honey chlorella vulgaris reveals biochemical and structural insights during gastro-intestinal transit'. Food Research International, 208 [ Publisher's Version] [DOI] [Details] |
|
| (2025) | 'Enriching pasta with soluble and insoluble fibre: A strategy for boosting fibre intake'
Rebecca Sempio and Laura Nyhan and Aylin W. Sahin and Emanuele Zannini and Jens Walter and Elke K. Arendt (2025) 'Enriching pasta with soluble and insoluble fibre: A strategy for boosting fibre intake'. 5 (1) [ Publisher's Version] [DOI] [Details] |
|
| (2025) | 'Decolourised barley and rice protein isolate Enhanced techno-functional and sensory properties'
Niamh Ahern and Theresa Boeck and Arianna Ressa and Laura Nyhan and Elke K. Arendt and Rosa Sanchez and Patrick O'Riordan and Steffen Münch and Aylin W. Sahin (2025) 'Decolourised barley and rice protein isolate Enhanced techno-functional and sensory properties'. Innovative Food Science & Emerging Technologies, 102 [ Publisher's Version] [DOI] [Details] |
|
| (2025) | 'In vitro digestibility of bioprocessed brewers spent yeast: Demonstrating protein quality and gut microbiome modulation potential'
Alice Jaeger and Laura Nyhan and Aylin W. Sahin and Emanuele Zannini and Dara Meehan and Junhui Li and Paul W. OToole and Elke K. Arendt (2025) 'In vitro digestibility of bioprocessed brewers spent yeast: Demonstrating protein quality and gut microbiome modulation potential'. Food Research International, 202 [ Publisher's Version] [DOI] [Details] |
|
| (2024) | 'Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties'
Alice Jaeger and Niamh Ahern and Aylin W. Sahin and Laura Nyhan and Jurriaan J. Mes and Claire van der Aa and Ioannis Vrasidas and Elke K. Arendt (2024) 'Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties'. Innovative Food Science and Emerging Technologies, 92 [DOI] [Details] |
|
| (2024) | 'Infant milk formula produced by membrane filtration promotes mucus production in the upper small intestine of young pigs'
Cathal A Dold and Simona L Bavaro and Yihong Chen and Michael J Callanan and Deirdre Kennedy and Joe Cassidy and John Tobin and Aylin W Sahin and Peadar G Lawlor and André Brodkorb (2024) 'Infant milk formula produced by membrane filtration promotes mucus production in the upper small intestine of young pigs'. Food Research International, [Details] |
|
| (2024) | 'Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions'
Rebecca Sempio and Aylin W. Sahin and Jens Walter and Elke K. Arendt and Emanuele Zannini (2024) 'Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions'. Cereal Chemistry, 101 (1):7-37 [DOI] [Details] |
|
| (2024) | 'Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics'
Gautheron, Ophélie and Nyhan, Laura and Ressa, Arianna and Torreiro, Maria Garcia and Tlais, Ali Zein Alabiden and Cappello, Claudia and Gobbetti, Marco and Hammer, Andreas Klaus and Zannini, Emanuele and Arendt, Elke K. and Sahin, Aylin W. (2024) 'Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics'. Fermentation-Basel, 10 (7) [ Publisher's Version] [DOI] [Details] |
|
| (2024) | 'Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus'
Gautheron, Ophélie and Nyhan, Laura and Torreiro, Maria Garcia and Tlais, Ali Zein Alabiden and Cappello, Claudia and Gobbetti, Marco and Hammer, Andreas Klaus and Zannini, Emanuele and Arendt, Elke K. and Sahin, Aylin W. (2024) 'Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of Aspergillus oryzae and Rhizopus oligosporus'. Foods, 13 (18) [ Publisher's Version] [DOI] [Details] |
|
| (2024) | 'Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application'
Juliane Halm and Aylin W. Sahin and Laura Nyhan and Emanuele Zannini and Elke K. Arendt (2024) 'Commercial Egg Replacers in Pound Cake Systems: A Comprehensive Analysis of Market Trends and Application'. Foods, 13 [DOI] [Details] |
|
| (2024) | 'Effect of fibre fortification of low FODMAP pasta'
Jonas J. Atzler and Emily C. Crofton and Aylin W. Sahin and Lilit Ispiryan and Eimear Gallagher and Emanuele Zannini and Elke K. Arendt (2024) 'Effect of fibre fortification of low FODMAP pasta'. International Journal of Food Sciences and Nutrition, 75 :293-305 [DOI] [Details] |
|
| (2024) | 'Thermal Treatment and Fermentation of Legume Flours with Leuconostoc citreum TR116 for the Development of Spreadable Meat Alternatives'
Sahin, Aylin W. and Gautheron, Ophélie and Galle, Sandra (2024) 'Thermal Treatment and Fermentation of Legume Flours with Leuconostoc citreum TR116 for the Development of Spreadable Meat Alternatives'. Fermentation-Basel, 10 (8) [ Publisher's Version] [DOI] [Details] |
|
| (2024) | 'Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast'
Alice Jaeger and Laura Nyhan and Aylin W Sahin and Emanuele Zannini and Elke K Arendt (2024) 'Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast'. Fermentation, 10 [Details] |
|
| (2024) | 'Biscuits for the gut: A symphony of FODMAPs and dietary fibre in gut microbiome for irritable bowel syndrome (IBS) management'
Fatma Koc and Jonas Atzler and Aylin W. Sahin and Elke Arendt and R. Paul Ross and Catherine Stanton (2024) 'Biscuits for the gut: A symphony of FODMAPs and dietary fibre in gut microbiome for irritable bowel syndrome (IBS) management'. Innovative Food Science & Emerging Technologies, 97 [ Publisher's Version] [DOI] [Details] |
|
| (2024) | 'Effect of processing infant milk formula on protein digestion and gut barrier health (in vitro and preclinical)'
Cathal A. Dold and Aylin W. Sahin and Linda Giblin (2024) 'Effect of processing infant milk formula on protein digestion and gut barrier health (in vitro and preclinical)'. Journal of Dairy Science, [ Publisher's Version] [DOI] [Details] |
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| (2024) | 'Lactic Acid Fermentation as a Valorising Agent for Brewers Spent YeastImproving the Sensory Quality and Nutritional Potential'
Alice Jaeger and Laura Nyhan and Aylin W Sahin and Emanuele Zannini and Elke K Arendt (2024) 'Lactic Acid Fermentation as a Valorising Agent for Brewers Spent YeastImproving the Sensory Quality and Nutritional Potential'. Fermentation, 10 [Details] |
|
| (2024) | 'Closing the Fibre GapThe Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits'
Sempio, Rebecca and Segura Godoy, Celia and Nyhan, Laura and Sahin, Aylin W. and Zannini, Emanuele and Walter, Jens and Arendt, Elke K. (2024) 'Closing the Fibre GapThe Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits'. Foods, 13 (13) [ Publisher's Version] [DOI] [Details] |
|
| (2023) | 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'
Emma Neylon and Laura Nyhan and Emanuele Zannini and Thomas Monin and Steffen Münch and Aylin W. Sahin and Elke K. Arendt (2023) 'Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets'. Fermentation, 9 [DOI] [Details] |
|
| (2023) | 'Food ingredients for the future: in-depth analysis of the effects of lactic acid bacteria fermentation on spent barley rootlets'
Emma Neylon and Laura Nyhan and Emanuele Zannini and Thomas Monin and Steffen Münch and Aylin W Sahin and Elke K Arendt (2023) 'Food ingredients for the future: in-depth analysis of the effects of lactic acid bacteria fermentation on spent barley rootlets'. Fermentation, 9 [Details] |
|
| (2023) | 'Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization'
Niamh Ahern and Elke K. Arendt and Aylin W. Sahin (2023) 'Protein Soft Drinks: A Retail Market Analysis and Selected Product Characterization'. Beverages, 9 [DOI] [Details] |
|
| (2023) | 'Functional Properties of Brewers Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio'
Alice Jaeger and Aylin W. Sahin and Laura Nyhan and Emanuele Zannini and Elke K. Arendt (2023) 'Functional Properties of Brewers Spent Grain Protein Isolate: The Missing Piece in the Plant Protein Portfolio'. Foods, 12 [DOI] [Details] |
|
| (2023) | 'Brewers Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges'
Laura Nyhan and Aylin W. Sahin and Harold H. Schmitz and Justin B. Siegel and Elke K. Arendt (2023) 'Brewers Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges'. Journal of Agricultural and Food Chemistry, 71 (28):10543-10564 [DOI] [Details] |
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| (2023) | 'From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System'
Emma Neylon and Laura Nyhan and Emanuele Zannini and Aylin W. Sahin and Elke K. Arendt (2023) 'From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System'. Foods, 12 [DOI] [Details] |
|
| (2023) | 'Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications'
Magdalena Krause and Jens Christian Sørensen and Iben Lykke Petersen and Patrícia Duque-Estrada and Claudia Cappello and Ali Zein Alabiden Tlais and Raffaella Di Cagno and Lilit Ispiryan and Aylin W. Sahin and Elke K. Arendt and Emanuele Zannini (2023) 'Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications'. Foods, 12 [DOI] [Details] |
|
| (2023) | 'Impact of different fibre ingredients on a low-FODMAP biscuit model system'
Aylin W. Sahin and Jonas J. Atzler and Emily Crofton and Eimear Gallagher and Emanuele Zannini and Jens Walter and Elke K. Arendt (2023) 'Impact of different fibre ingredients on a low-FODMAP biscuit model system'. Food and Function, 14 :7082-7095 [DOI] [Details] |
|
| (2023) | 'Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread'
Malgorzata Borowska and Lilit Ispiryan and Emma Neylon and Aylin W Sahin and Craig P Murphy and Emanuele Zannini and Elke K Arendt and Aidan Coffey (2023) 'Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread'. Fermentation, 9 [Details] |
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| (2023) | 'Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties'
Martin Vogelsang-ODwyer and Aylin W. Sahin and Francesca Bot and James A. OMahony and Juergen Bez and Elke K. Arendt and Emanuele Zannini (2023) 'Enzymatic hydrolysis of lentil protein concentrate for modification of physicochemical and techno-functional properties'. European Food Research and Technology, 249 :573-586 [DOI] [Details] |
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| (2023) | 'Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer'
Laura Nyhan and Aylin W Sahin and Elke K Arendt (2023) 'Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer'. European Food Research and Technology, 249 :167-181 [Details] |
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| (2022) | 'Influence of substrate on the fermentation characteristics and culture-dependent microbial composition of water kefir'
Emanuele Zannini and Kieran M Lynch and Laura Nyhan and Aylin W Sahin and Patrick ORiordan and Daenen Luk and Elke K Arendt (2022) 'Influence of substrate on the fermentation characteristics and culture-dependent microbial composition of water kefir'. Fermentation, 9 [Details] |
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| (2022) | 'Resistant Protein: Forms and Functions'
Emanuele Zannini and Aylin W. Sahin and Elke K. Arendt (2022) 'Resistant Protein: Forms and Functions'. Foods, 11 [DOI] [Details] |
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| (2022) | 'Advances in Kombucha Tea Fermentation: A Review'
Laura M. Nyhan and Kieran M. Lynch and Aylin W. Sahin and Elke K. Arendt (2022) 'Advances in Kombucha Tea Fermentation: A Review'. Applied Microbiology, 2 :73-101 [DOI] [Details] |
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| (2022) | 'Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database'
Daniel Fox and Aylin W. Sahin and David P. De Schutter and Elke K. Arendt (2022) 'Mouthfeel of Beer: Development of Tribology Method and Correlation with Sensory Data from an Online Database'. Journal of the American Society of Brewing Chemists, 80 :112-127 [DOI] [Details] |
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| (2022) | 'Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid BacteriaTechno-Functional, Microbiological, and Sensory Characteristics'
Theresa Boeck and Lilit Ispiryan and Andrea Hoehnel and Aylin W. Sahin and Aidan Coffey and Emanuele Zannini and Elke K. Arendt (2022) 'Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid BacteriaTechno-Functional, Microbiological, and Sensory Characteristics'. Foods, 11 [DOI] [Details] |
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| (2022) | 'Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure'
Martin Vogelsang-O'Dwyer and Aylin W. Sahin and Emanuele Zannini and Elke K. Arendt (2022) 'Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure'. Journal of the Science of Food and Agriculture, 102 :5086-5097 [DOI] [Details] |
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| (2022) | 'Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties'
Martin Vogelsang-Odwyer and Aylin W. Sahin and Elke K. Arendt and Emanuele Zannini (2022) 'Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties'. Foods, 11 (9) [DOI] [Details] |
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| (2022) | 'Arabinoxylans as functional food ingredients: a review'
Emanuele Zannini and Ángela Bravo Núñez and Aylin W Sahin and Elke K Arendt (2022) 'Arabinoxylans as functional food ingredients: a review'. Foods, 11 [Details] |
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| (2021) | 'Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives'
Theresa Boeck and Aylin W. Sahin and Emanuele Zannini and Elke K. Arendt (2021) 'Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives'. Comprehensive Reviews In Food Science and Food Safety, 20 (4):3858-3880 [DOI] [Details] |
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| (2021) | 'Genomic analysis of Leuconostoc citreum TR116 with metabolic reconstruction and the effects of fructose on gene expression for mannitol production'
Aylin W. Sahin and Tom Rice and Aidan Coffey (2021) 'Genomic analysis of Leuconostoc citreum TR116 with metabolic reconstruction and the effects of fructose on gene expression for mannitol production'. International Journal of Food Microbiology, 354 [DOI] [Details] |
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| (2021) | 'Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta'
Aylin W. Sahin and Kate Hardiman and Jonas Joachim Atzler and Martin Vogelsang-O'Dwyer and Daniel Valdeperez and Steffen Münch and Giacomo Cattaneo and Patrick O'Riordan and Elke K. Arendt (2021) 'Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta'. Innovative Food Science and Emerging Technologies, 68 [DOI] [Details] |
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| (2021) | 'Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten'
Jonas J. Atzler and Aylin W. Sahin and Eimear Gallagher and Emanuele Zannini and Elke K. Arendt (2021) 'Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten'. European Food Research and Technology, 247 :1939-1957 [DOI] [Details] |
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| (2021) | 'Rejuvenated brewers spent grain: Evervita ingredients as game-changers in fibre-enriched bread'
Aylin W. Sahin and Jonas Joachim Atzler and Daniel Valdeperez and Steffen Münch and Giacomo Cattaneo and Patrick ORiordan and Elke K. Arendt (2021) 'Rejuvenated brewers spent grain: Evervita ingredients as game-changers in fibre-enriched bread'. Foods, 10 [DOI] [Details] |
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| (2021) | 'Characteristics and properties of fibres suitable for a low FODMAP diet- an overview'
Jonas J. Atzler and Aylin W. Sahin and Eimear Gallagher and Emanuele Zannini and Elke K. Arendt (2021) 'Characteristics and properties of fibres suitable for a low FODMAP diet- an overview'. Trends In Food Science and Technology, 112 (June):823-836 [DOI] [Details] |
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| (2021) | 'Fermentation as a tool to revitalise brewers spent grain and elevate techno-functional properties and nutritional value in high fibre bread'
Emma Neylon and Elke K. Arendt and Emanuele Zannini and Aylin W. Sahin (2021) 'Fermentation as a tool to revitalise brewers spent grain and elevate techno-functional properties and nutritional value in high fibre bread'. Foods, 10 [DOI] [Details] |
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| (2021) | 'Nutritional and rheological features of lentil protein isolate for yoghurt-like application'
Theresa Boeck and Emanuele Zannini and Aylin W Sahin and Juergen Bez and Elke K Arendt (2021) 'Nutritional and rheological features of lentil protein isolate for yoghurt-like application'. Foods, 10 [Details] |
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| (2021) | 'Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits'
Aylin W. Sahin and Aidan Coffey and Emanuele Zannini (2021) 'Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits'. European Food Research and Technology, 247 :1825-1837 [DOI] [Details] |
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| (2021) | 'Barley protein properties, extraction and applications, with a focus on brewers spent grain protein'
Alice Jaeger and Emanuele Zannini and Aylin W. Sahin and Elke K. Arendt (2021) 'Barley protein properties, extraction and applications, with a focus on brewers spent grain protein'. Foods, 10 (6) [DOI] [Details] |
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| (2021) | 'Soft tribology using rheometers: a practical guide and introduction'
Daniel Fox and Kieran M Lynch and Aylin W Sahin and Elke K Arendt (2021) 'Soft tribology using rheometers: a practical guide and introduction'. Journal of the American Society of Brewing Chemists, 79 :213-230 [Details] |
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| (2021) | 'Lachancea fermentati FST 5.1: An alternative to baker's yeast to produce low FODMAP whole wheat bread'
Lilit Ispiryan and Malgorzata Borowska and Aylin W. Sahin and Emanuele Zannini and Aidan Coffey and Elke K. Arendt (2021) 'Lachancea fermentati FST 5.1: An alternative to baker's yeast to produce low FODMAP whole wheat bread'. Food and Function, 12 :11262-11277 [DOI] [Details] |
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| (2021) | 'Soft Tribology Using Rheometers: A Practical Guide and Introduction'
Daniel Fox and Kieran M. Lynch and Aylin W. Sahin and Elke K. Arendt (2021) 'Soft Tribology Using Rheometers: A Practical Guide and Introduction'. Journal of The American Society of Brewing Chemists, 79 (3) [DOI] [Details] |
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| (2021) | 'Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta'
Emma Neylon and Elke K. Arendt and Emanuele Zannini and Aylin W. Sahin (2021) 'Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta'. Food Structure, 30 [DOI] [Details] |
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| (2021) | 'Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential'
Kieran M. Lynch and Conall R. Strain and Crystal Johnson and Dhrati Patangia and Catherine Stanton and Fatma Koc and Jorge Gil-Martinez and Patrick ORiordan and Aylin W. Sahin and R. Paul Ross and Elke K. Arendt (2021) 'Extraction and characterisation of arabinoxylan from brewers spent grain and investigation of microbiome modulation potential'. European Journal of Nutrition, 60 :4393-4411 [DOI] [Details] |
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| (2020) | 'Evaluation of a new method to determine the water addition level in gluten-free bread systems'
Aylin W. Sahin and Jessica Wiertz and Elke K. Arendt (2020) 'Evaluation of a new method to determine the water addition level in gluten-free bread systems'. Journal of Cereal Science, 93 [DOI] [Details] |
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| (2020) | 'Enzymatic degradation of FODMAPS via application of ß-fructofuranosidases and a-galactosidases-A fundamental study'
Jonas J Atzler and Lilit Ispiryan and Eimear Gallagher and Aylin W Sahin and Emanuele Zannini and Elke K Arendt (2020) 'Enzymatic degradation of FODMAPS via application of ß-fructofuranosidases and a-galactosidases-A fundamental study'. Journal of cereal science, 95 [Details] |
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| (2020) | 'Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol'
Tom Rice and Aylin W. Sahin and Kieran M. Lynch and Elke K. Arendt and Aidan Coffey (2020) 'Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol'. International Journal of Food Microbiology, 321 [DOI] [Details] |
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| (2020) | 'Rootlets, a Malting By-Product with Great Potential'
Emma Neylon, Elke K. Arendt, Kieran M. Lynch, Emanuele Zannini, Paolo Bazzoli, Thomas Monin, Aylin W. Sahin (2020) 'Rootlets, a Malting By-Product with Great Potential'. Fermentation-Basel, 6 (4) [DOI] [Details] |
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| (2020) | 'Brewers Spent Yeast (BSY), an Underutilized Brewing By-Product'
Alice Jaeger and Elke K. Arendt and Emanuele Zannini and Aylin W. Sahin (2020) 'Brewers Spent Yeast (BSY), an Underutilized Brewing By-Product'. [Details] |
|
| (2020) | 'Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts'
Tom Rice and Aylin W. Sahin and Mareile Heitmann and Kieran M. Lynch and Fritz Jacob and Elke K. Arendt and Aidan Coffey (2020) 'Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts'. Food Microbiology, 90 [DOI] [Details] |
|
| (2020) | 'Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications'
Andrea Hoehnel and Jürgen Bez and Aylin W. Sahin and Aidan Coffey and Elke K. Arendt and Emanuele Zannini (2020) 'Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications'. Foods, 9 [DOI] [Details] |
|
| (2020) | 'Study on the inhibitory activity of a synthetic defensin derived from barley endosperm against common food spoilage yeast'
Laila N Shwaiki and Aylin W Sahin and Elke K Arendt (2020) 'Study on the inhibitory activity of a synthetic defensin derived from barley endosperm against common food spoilage yeast'. Molecules, 26 [Details] |
|
| (2019) | 'Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns'
Aylin W. Sahin and Tom Rice and Emanuele Zannini and Claudia Axel and Aidan Coffey and Kieran M. Lynch and Elke K. Arendt (2019) 'Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns'. International Journal of Food Microbiology, 302 :80-89 [DOI] [Details] |
|
| (2019) | 'Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach'
Aylin W. Sahin and Emanuele Zannini and A. Coffey and Elke K. Arendt (2019) 'Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach'. Food Research International, 126 [DOI] [Details] |
|
| (2019) | 'Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes'
Aylin W. Sahin and Tom Rice and Emanuele Zannini and Kieran M. Lynch and Aidan Coffey and Elke K. Arendt (2019) 'Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes'. Food and Function, 10 :4985-4997 [DOI] [Details] |
|
| (2019) | 'The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties'
Aylin W. Sahin and Tom Rice and Emanuele Zannini and Kieran M. Lynch and Aidan Coffey and Elke K. Arendt (2019) 'The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties'. European Food Research and Technology, 245 :1841-1854 [DOI] [Details] |
|
| (2018) | 'Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns'
Aylin W Sahin and Claudia Axel and Emanuele Zannini and Elke K Arendt (2018) 'Xylitol, mannitol and maltitol as potential sucrose replacers in burger buns'. Food & Function, 9 :2201-2212 [DOI] [Details] |
|
| (2017) | 'Understanding the function of sugar in burger buns: a fundamental study'
Aylin W. Sahin and Claudia Axel and Elke K. Arendt (2017) 'Understanding the function of sugar in burger buns: a fundamental study'. European Food Research and Technology, 243 :1905-1915 [DOI] [Details] |
Honours and Awards
| Year | Title | Awarding Body | |
|---|---|---|---|
| 2019 | Best Research Article Award in SFNS | School of Food and Nutritional Sciences in UCC | |
| 2018 | Travel Award | AACC/Cereal and Grains Association |
Professional Associations
| Association | Function | From / To | |
|---|---|---|---|
| Research Ireland Co-Centre Sustainable Food Systems | Funded PI | 01-JUL-24 / | |
| Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy | PI | 01-APR-22 / |
Committees
| Committee | Function | From / To | |
|---|---|---|---|
| FNS Infrastructure committee | Member | 2025 / | |
| FNS Student Experience | FS representative | 2024 / | |
| Establishment of UG Degree on Sustainability | FNS representative | 2024 / | |
| FNS Graduate Studies | Member | 2024 / | |
| FNS Research & Innovation | Member | 2022 / |
Employment
| Employer | Position | From / To | |
|---|---|---|---|
| University College Cork, School of Food and Nutritional Sciences | Lecturer in Sustainable Food Systems | 10-JAN-22 / | |
| University College Cork, School of Food and Nutritional Sciences | Research Assistant | 01-APR-15 / 30-SEP-15 | |
| University College Cork, School of Food and Nutritional Sciences | Postdoctoral researcher | 01-APR-19 / 31-MAR-21 | |
| University College Cork, School of Food and Nutritional Sciences | Senior postdoctoral researcher | 01-APR-21 / 09-DEC-22 | |
| Fraunhofer IVV Freising Germany | Research Assistant | 01-AUG-12 / 31-JUL-13 |
Education
| Year | Institution | Qualification | Subject | |
|---|---|---|---|---|
| 2020 | University College Cork | Certificate | Teaching and Learning for Higher Education | |
| 2012 | Technische Universität München (TUM) | Bachelor of Science | Bioprocess Engineering | |
| 2021 | University College Cork | Diploma | Teaching and Learning for Higher Education | |
| 2014 | Technische Universität München (TUM) | Master of Science | (Pharmaceutical) Bioprocess Engineering | |
| 2019 | University College Cork | PhD | Food Science | |
| 2024 | University College Cork | Digital Badge | The Successful Team Leader |
Outreach Activities
| Description | |
|---|---|
As part of the ConnecSUS project led by the UCC Sustainability Academy (Paul Bolger), I gave a workshop to a local community on system thinking and the challenges and dynamics of our food system. |
|
I recorded a video about how I teach sustainability and which tools to facilitate students' engagement. I also introduced courses and research examples I am involved in in UCC. This video was shown on the CoVE conference, an international conference with a large audience. |
|
I presented Taste4Success my vision for a new program in Sustainable Food System which led to the development of a PG Cert managed by FITU (OPP was accepted by the academic Board in April) |
|
I presented research activities within FNS to the representative of Food for Health Ireland to foster future research funding. |
|
I gave a presentation about the research areas and facilities of the School of Food and Nutritional Sciences to Clonbio. Clonbio is an industry partner of SUSFERM which is focused on fuel production from crops and expanded their portfolio to plant-based proteins and extracted dietary fibre which can be used in food applications. |
|
I was invited to Nestle (Limerick) to educate their staff on sustainability of food systems. I shaped it as a workshop, made it interactive, and used the platform to introduce sustainability related courses and research in UCC. |
|
The department of Agriculture, Food and Marine visited UCC in April 2024, and I had the opportunity to present current research in my research group and highlight research and innovation needs. |
|
The UCC Open Day is an event I attend every year to get the opportunity to speak to potential future students and their parents about the courses we offer in the School, their curriculum, and work opportunities after completion of the courses. |
Journal Activities
| Journal | Role | To / From | |
|---|---|---|---|
| Frontiers In Nutrition | Peer Reviewer | 01-MAY-23 - | |
| Food Science And Technology-Lebensmittel-Wissenschaft & Technologie | Peer Reviewer | 01-APR-19 - | |
| International Journal Of Food Microbiology | Peer Reviewer | 01-APR-19 - | |
| Frontiers In Nutrition | Guest Editor | 14-AUG-23 - 05-APR-24 |
Teaching Interests
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 26 academic modules across 8 programmes at UCC, including the
supervision of final year projects and PG research dissertations.
Current lecturing on modules
NT1001 Introduction to Nutrition
FS1005 Food Technology, Culture and Ethics
FS2002/FS2022 Introductory Food Chemistry: Food Constituents B
FS3010 Science and Technology of Food Systems A
NT3002 Food Toxicology
NT3012 Scientific Writing, Communication and Professional Skills
FS3011 Science and Technology of Food Systems B
FS3014/FS6114 Macromolecules, Emulsions and Food Structure
FS3020/FS3610 Methods of Food Processing and Analysis
FS3021 Professional Skills for Food Scientists
FS3012 Library project
FS3001 Work placement
NT4005 Emerging Issues in Nutrition
NT4006 Research Project
NT4014 Sustainable Food Systems (Module coordinator)
FS4025 Food Formulation and Design for Nutrition and Health
FS4002 Team Research and Development Project
FS6103 Advances in Sustainable Food Processing Technologies
FS6101 Library project in Food Science
FS6102 Research project
DT6007 Public Health Nutrition
FS6638 The Science and Technology of Plant-Based Ingredients for Food Applications
FS1823 Food Processing Technology
FS6211 Sustainability in the Dairy Sector (Module coordinator)
I have significant experience in the mentorship of taught UG and PG (MSc FS) students. Each year I am the academic supervisor of final year projects of both FS and NT students and a MSc thesis.
Taught MSc students
Harshitha Beechani Naga (AY2021/22)
Merlin Mary Jose (AY2022/23)
Ramita Ajay Kumar (AY2022/23)
Shynu Mary John (AY2023/24)
Vy Hoang Khanh Nguyen (AY2023/24)
Kaitong Zhao (AY2024/25)
I have independently developed my research programme at the School of Food and Nutritional Sciences. I am the funder and PI the Sustainable Food System Research Group - a dynamic, interdisciplinary and international research team.
Current postgraduate research students
Cathal Dold - PhD researcher
Niamh Ahern - PhD researcher
Megan Mc Ternan - PhD researcher
Katarzyna Wolinska-Kennard - PhD researcher
Siyi Feng - PhD researcher
Diego Appicciutoli - PhD researcher
Rebecca Sempio - PhD researcher
Ophelie Gautheron - MSc researcher
Bhashika Sithijanee Senevirathne - MSc researcher
Patrik Tuomas Keyes - MSc researcher
Current lecturing on modules
NT1001 Introduction to Nutrition
FS1005 Food Technology, Culture and Ethics
FS2002/FS2022 Introductory Food Chemistry: Food Constituents B
FS3010 Science and Technology of Food Systems A
NT3002 Food Toxicology
NT3012 Scientific Writing, Communication and Professional Skills
FS3011 Science and Technology of Food Systems B
FS3014/FS6114 Macromolecules, Emulsions and Food Structure
FS3020/FS3610 Methods of Food Processing and Analysis
FS3021 Professional Skills for Food Scientists
FS3012 Library project
FS3001 Work placement
NT4005 Emerging Issues in Nutrition
NT4006 Research Project
NT4014 Sustainable Food Systems (Module coordinator)
FS4025 Food Formulation and Design for Nutrition and Health
FS4002 Team Research and Development Project
FS6103 Advances in Sustainable Food Processing Technologies
FS6101 Library project in Food Science
FS6102 Research project
DT6007 Public Health Nutrition
FS6638 The Science and Technology of Plant-Based Ingredients for Food Applications
FS1823 Food Processing Technology
FS6211 Sustainability in the Dairy Sector (Module coordinator)
I have significant experience in the mentorship of taught UG and PG (MSc FS) students. Each year I am the academic supervisor of final year projects of both FS and NT students and a MSc thesis.
Harshitha Beechani Naga (AY2021/22)
Merlin Mary Jose (AY2022/23)
Ramita Ajay Kumar (AY2022/23)
Shynu Mary John (AY2023/24)
Vy Hoang Khanh Nguyen (AY2023/24)
Kaitong Zhao (AY2024/25)
I have independently developed my research programme at the School of Food and Nutritional Sciences. I am the funder and PI the Sustainable Food System Research Group - a dynamic, interdisciplinary and international research team.
Current postgraduate research students
Cathal Dold - PhD researcher
Niamh Ahern - PhD researcher
Megan Mc Ternan - PhD researcher
Katarzyna Wolinska-Kennard - PhD researcher
Siyi Feng - PhD researcher
Diego Appicciutoli - PhD researcher
Rebecca Sempio - PhD researcher
Ophelie Gautheron - MSc researcher
Bhashika Sithijanee Senevirathne - MSc researcher
Patrik Tuomas Keyes - MSc researcher
Recent Postgraduates
| Graduation Year | Student Name | Institution | Degree Type | Thesis Title | |
|---|---|---|---|---|---|
| 2025 | Cathal Dold | UCC | PHD | Influence of infant milk formula processing on protein digestion and gut barrier health in vitro and in vivo | |
| 2025 | Ophelie Gautheron | UCC | Msc | Impact of Fungal Fermentation on Plant-based Protein Ingredients and Pasta Production Waste |