Skip to main content

Elke Arendt

Prof. Dr. Elke Arendt, MSc, PhD, DSc


T: 021 490 - 2064


Room: 127



Prof. Dr. Elke Arendt is a senior lecturer in the School of Food and Nutritional Sciences, University College Cork since 1993. She lectures and carries out research in the area cereals, malting and brewing science specific focussing on gluten free foods and beverages, starter cultures, functional beverages, rheology and food structure.
Prof. Dr. Arendt's research programme at UCC, to date, has resulted in over 300 peer-reviewed research papers, 3 books, 35 book chapters, and approximately 600 additional published articles and abstracts. She has a h-factor of 41. Over 50 post-graduate students completed their studies under her supervision.


Study of

Food Technology, Stuttgart Hohenheim, Germany


Project/Main Interest

Food and Health research related to cereals and beverages

  • Gluten free foods and beverages
  • Starter cultures
  • Anti microbial agents
  • Food Structure and rheology
  • Brewing and malting
  • Functional Foods

Cereal and Beverage Science Research Group

School of Food & Nutritional Sciences, University College Cork, College Road, Cork Ireland