Elke Arendt

About her:

Professor Arendt is a native of Stuttgart, Germany. She graduated as an Engineer of Food Technology at Hohenheim University in 1988 (MSc.) and received her PhD from the same Institute in 1991. The same year, she moved to University College Cork (Ireland) as a postdoctoral scientist funded by a Marie Curie fellowship. In 1993, she was appointed as a faculty member at UCC where she established an externally-funded research group, which was consistently supported by grants from National, EU and industry sources. In 2007, she was awarded a DSc from the National University of Ireland for her published work in the area of fermented foods. In 2016, she was appointed as Principal Investigator at the APC Microbiome Institute. In her research field, she was listed as one of the most highly cited researchers in world in 2017 and 2018 (Clarivate Analytics) and has a H-Index of 69 (Google Scholar). She lectures and carries out research in the areas of cereal and beverage science. Prof Arendt is currently the head of a group of 25 research staff and PhD students and has published over 450 full-length peer-reviewed research papers, 6 patents and 3 books.

About her talk:

"Advances in gluten free cereal research"

What to expect from this presentation: In-depth understanding of ingredients in a gluten free system; Novel approaches to improve the quality of gluten free products; New methods to characterise gluten free raw-materials