Arendt Lab

Professor Elke Arendt is a distinguished food scientist at University College Cork (UCC), Ireland. Originally from Stuttgart, Germany, she earned her Master's and PhD degrees in Food Technology from Hohenheim University. In 1991, she moved to UCC as a postdoctoral researcher and became a faculty member in 1993. 

At UCC, Prof Arendt leads a research team focusing on cereals, malting, and brewing science. Her work emphasises gluten-free foods and beverages, starter cultures, functional drinks, and food structure. Her research has led to over 450 peer-reviewed papers, six patents, and three books. 

Beyond academia, Prof Arendt collaborates with industry partners to develop food and beverage products. These include gluten-free cereals and beers, plant-based milks, craft beers, kombucha, and high-protein breads. She also explores using brewing industry by-products in various food applications.

In addition to her roles at UCC, Prof Arendt serves as Co-Principal Investigator (Co-PI) on Theme 2 of APC Microbiome Ireland. APC is a leading research centre focused on understanding the community of bacteria in the human gut and harnessing the power of the microbiome for health and well-being.  Theme 2, "Diet and Microbes," investigates how our diet influences these gut bacteria and, in turn, how these microbes affect our health. This research aims to uncover how dietary choices can modify gut bacteria to promote better health outcomes.  Through her extensive research and collaborations, Prof Arendt significantly contributes to advancements in food science and our understanding of the microbiome's role in health.