Biography

Prof Elke Arendt (MSc, PhD, DSc); ORCID: 0000-0001-8414-7701

Prof Elke Arendt’s academic background includes an MSc in Food Technology Engineering from Hohenheim University, Germany (1988), a PhD in Food Microbiology from Hohenheim University, Germany (1991), and a DSc from NUI Cork (2007), awarded based on published work in fermented foods. She joined University College Cork (UCC) in 1991 as a Marie Curie Postdoctoral Research Fellow, secured a Lectureship in 1993, and subsequently progressed to Senior Lecturer (2003) and Professor in the School of Food & Nutritional Sciences (2007).

Her research has established gluten-free cereal science as a distinct international field, pioneered the valorisation of brewing side streams into sustainable nutritional ingredients, and advanced knowledge in cereal science, fermentation, medical foods, alternative proteins, and sustainable food systems. She has development a pilot-scale infrastructure now valued at over €4 million (pilot scale bakery, milling facility, pilot scale malting plant, 3 pilot scale breweries (5l, 50l and 1000 l) and a wide array of specialised analytical equipment). Her scholarly standing is reflected in an h-index of 122 on Google Scholar, with 50,113 Google Scholar citations. Her outputs include 455 research papers (316 as senior author), 86 review articles, 36 book chapters, 3 books, approximately 700 conference abstracts, and 305 oral presentations and 6 patents.

She was named a Clarivate Highly Cited Researcher in 2017, 2019, and 2021, ranked #28 in Europe by citations in SciVal (2020–2025), and placed among the top 10 UCC researchers across all disciplines, ranking #1 in Food Science at UCC (based on citations and h-factor). She has also been ranked #1 worldwide in European Cuisine (fermentation biotechnology) and Gluten-Free Diet, and #2 in Cereal Science by ScholarGPS, and #4 in Ireland in Biology & Biochemistry by Research.com (2025).

She has supervised 61 PhD students (52 completed), 32 Research MSc students (31 completed), 35 postdoctoral researchers (31 completed), 67 research assistants (66 completed), and 111 visiting students. She currently leads a research group consisting of 4 postdoctoral researchers, 8 PhD students, 1 Research Master’s student, 1 research assistant, and 1 visiting student.

Prof Elke Arendt’s research funding and collaboration record includes €105.8 million in career grant income. She led or contributed to 75 funded projects, comprising 13 EU, 47 national, and 15 industry-funded projects, and has coordinated 2 EU, 18 national, and 15 industry-funded projects

Her collaborations over the past five years include 94 research institutions, 90 industrial partners, and 22 NGOs and foundations across 17 EU countries, as well as the UK, Canada, and the USA. Her research has informed international policy in areas such as gluten-free diets, plant-based proteins, sustainable food systems, and strategies to reduce mycotoxins, sugar, and salt. According to SAGE Policy Profiles (2026), her work has been cited 129 times across 78 policy documents, with 27 of these cited a further 345 times in an additional 170 policy documents, demonstrating sustained international impact across 16 countries, including Ireland and the USA.

Her research and innovation achievements have been recognised through numerous awards, including the UCC Research Career Achievement Award (2023), the ICC Fellow Award (2016), Ireland Leader in Biology & Biochemistry (2022, 2023, 2024), UCC President’s Award in Teaching (2007), the Belgium Industry Innovation Prize for the “Canvas” beverage (2018), UCC Commercialisation Awards (2009, 2011), 21 Best Paper Awards, 35 Best Presentation Awards, and 21 Undergraduate Project Awards.

Research Interests

Alignment with UCC goals and Futures

Prof Elke Arendt’s CV aligns with UCC Futures in Food, Microbiome & Health and Sustainability & Climate Action through her leadership in sustainable food systems, medical foods, fermentation, and circular bioeconomy research. Her global research profile supports UCC’s goal of world-leading research excellence and international rankings, evidenced by her citation impact and Highly Cited Researcher status. Her €105M+ funding record and industry partnerships directly contribute to UCC’s innovation, enterprise, and knowledge transfer goals. Her development of teaching modules and extensive postgraduate supervision align with UCC’s priority on research-led teaching and enhanced student experience. Her coordination of EU projects and collaboration with 90+ industry partners supports UCC’s global engagement and strategic partnerships agenda. Her policy influence in nutrition, food safety, and sustainable diets advances UCC’s mission of societal impact, public health, and evidence-based policy leadership.