Lilit Ispiryan

About her:

Lilit Ispiryan is a graduated Food Chemist from Dresden University of Technology, Germany. Throughout her final thesis, she worked on the isolation and identification of secondary plant metabolites for the authentication of Manuka honey. During and after her studies she worked at Fraunhofer Institute for Material and Beam Technology as a research assistant in the field of development of Li-S battery cells.

Lilit is currently working as a PhD-student at University College Cork under the supervision of Prof. Elke Arendt. Her research is focused on the development of functional cereal based food-products with a lowered FODMAP content, applying different biotechnological methods.

About her presentation:

“Approach to address the putative non coeliac gluten sensitivity trigger - FODMAPs”



The connection between gluten and FODMAPs will be highlighted in this presentation. The term NCGS developed, since sufferers of different gastrointestinal symptoms, perceived a relief of symptoms on a gluten-free diet. Thus, gluten was identified as trigger. However recent studies have shown non-digestible carbohydrates (FODMAP) may be the cause; approaches to decrease their levels in food-products will be presented.