Alice studied Food Science in University College Cork and graduated in 2020. Her final year project focused on the development of a reduced salt bread product while minimising the loss of any sensory characteristics. During her time in UCC, she completed her placement at Irish Distillers in Midleton, Co. Cork. There she worked as a member of the quality assurance team, assisting in overseeing the quality of incoming material, by-product streams and final products.
She is currently working as a PhD student under the supervision of Prof. Dr Elke Arendt. Her work is focused on the utilization of brewing by-products to create new products for human consumption.
Caner Caliskan, BSc, MSc
In 2022, Caner Caliskan obtained two Master of Science degrees from the Technical University of Munich (TUM), Germany: “Food Technology and Biotechnology” and “Brewing and Beverage Technology”.
During his studies, he was employed at Krones AG. His work focused on yeast management in the field of process technology. For his master’s thesis, he worked in the R&D headquarters at Krones AG in Neutraubling. There he developed a method for gas consumption measurement and modelled the real gas composition in flushing processes during the filling of bottles. Simultaneously, he was employed as a research intern at the Fraunhofer Institute for Process Engineering and Packaging in Freising. He was involved in the development of a novel gas chromatographic set-up for the automatic and cost-effective detection of trace gases.
Caner is a PhD candidate under the supervision of Prof. Dr Elke Arendt. As part of the GIANT LEAPS project, his research focuses on alternative protein ingredients for food applications.
Juliane Halm, MSc
Juliane graduated in 2022 with a Master of Science degree in Food Chemistry from Dresden University of Technology, Germany. In her final thesis, she developed an HPLC-MS/MS method for determining amadori compounds in different malts and beers. Additionally, the supplementation of amadori compounds to improve beer's aroma during storage was evaluated. During her studies, she was a research intern at “Papier Technische Stiftung” Heidenau, a company concentrating on paper analytics and improving paper quality. There she worked on developing a GC-MS method for analysing paper additives.
Juliane is a PhD candidate under the supervision of Prof. Dr Elke Arendt. Her research focuses on alternative protein ingredients for food applications as part of the GIANT LEAPS project.
Ophélie Gautheron
Ophélie completed an apprenticeship as a lab technician in chemistry in 2017. She then went to Sydney (Australia) on a language exchange programme for 5 months. Afterwards, Ophélie worked in a water quality control laboratory in Switzerland for one year, followed by full-time employment in a quality control laboratory in the dairy industry for 7 months, which she continued part-time during her Bachelor's degree.
Ophélie graduated with a Bachelor of Science in Life Technologies, major Food Technology, at the Engineering School of Sion (CH) in HES-SO in 2022. Her Bachelor thesis was entitled “Development of a vegan pâté using lactic acid bacteria fermentation of plant-based protein ingredients” which she performed in the School of Food and Nutritional Sciences in UCC.
Currently, Ophélie is enrolled as a MSC research student under the supervision of Dr Aylin Sahin and Prof. Dr Elke Arendt on plant-based protein ingredients and dietary fibre to increase the nutritional value of plant-based food.
Theresa Böck, MSc
Theresa graduated from the University of Natural Resources and Life Sciences (Boku) Vienna with a degree in Food Science and Technology in 2018. For her Master’s thesis, she studied the nutritional properties of European oat varieties under the supervision of Prof. Regine Schönlechner.
After working as quality manager and product developer in the private industry, her passion for food research brought her to UCC in 2020 where she enrolled in a PhD program supervised by Prof. Elke Arendt. As part of the SMART protein project, her research is focused on the functionality of cereal and pulse proteins in plant-based protein-rich food and beverage prototypes
Niamh completed a Bachelor of Science degree in Nutrition and Health Science at Corks institute of Technology.
During this time, she undertook her work placement as a research intern in the dairy food industry where she worked on projects based on dairy nutritional ingredients and in wastewater services.
Her final year project involved “The enhanced antimicrobial effects of Nisin and thyme oil when used in combination against food borne pathogens”
Niamh is currently working on industry funded projects as a research assistant in UCC’s School of Food and Nutritional Sciences.
Rebecca Sempio, MSc
Rebecca studied Human Nutrition and Food Science (MSc) at the University of Milan and graduated in 2020. She wrote her thesis, “Characterisation and quantification of polyphenols in different apple varieties and their possible impact on the allergenicity”, at the University of Stuttgart in the Food chemistry department.
She is working as a research assistant under the supervision of Professor Elke Arendt, focusing on the application of fibre-based ingredients in food and beverage products.
Celia graduated in 2018 with an Advanced Diploma in Clinical and Biomedical Laboratory from CESUR (Sevilla) and a Diploma in Chemical Laboratory from San Miguel Adoratrices School (Sevilla). During her studies, she spent four months as a Laboratory Research Support Technician at the University Pablo de Olavide (Sevilla) and another three months at CicCartuja, a Scientific Research Centre (Sevilla). At the University Pablo de Olavide, her research focused on the neurophysiological basis of behaviour in genetically manipulated mice and rats, using a comparative and multidisciplinary experimental approach. At CicCartuja, she used functional nanometric systems based on carbon nanotubes as elements of molecular recognisers of biological receptors involved in pathological processes pursuing treatment. After her studies, Celia worked for almost three years at the Institute of Agrifood Research and Technology (IRTA), Barcelona. There she developed sustainable technologies for organic waste produced by the agri-food sector.
Celia is currently working as a Research Assistant under the supervision of Prof. Elke Arendt. She is responsible for chromatography management and fibre analysis for cereals and plant-based beverages.
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