2009 Press Releases
Food for Health – The Gluten-free Diet
06.03.2009
Coeliac disease is more common in Ireland than elsewhere, affecting up to 1 in 20 people. In genetically susceptible individuals ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as coeliac disease.
06.03.2009
Coeliac disease is more common in Ireland than elsewhere, affecting up to 1 in 20 people. In genetically susceptible individuals ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as coeliac disease.
Currently, the only treatment is lifelong avoidance of gluten ingestion. Therefore, coeliac sufferers have to follow a strict diet and avoid products which contain wheat, rye or barley. Avoidance of these cereals leads to recovery from the disease.
In the next lecture of the Annual College of Science, Engineering and Food Science (SEFS) Public Lecture Series at UCC, Professor Elke Arendt, Department of Food & Nutritional Sciences, UCC will give an overview of coeliac disease, recent advances in the area of gluten free foods and beverages in a presentation titled “Food for Health – The Gluten free Diet”. The lecture will be delivered on Wednesday, March 11th at 8pm in Boole IV Lecture Theatre.
Professor Elke Arendt is a native of Stuttgart, Germany. She graduated as an Engineer of Food Technology at Hohenheim University in 1988 (MSc) and received her PhD from the same institute in 1991. She received her DSc on published work in the area of fermented foods in June 2007. She lectures and carries out research in the general area of food and health related to cereals and beverages. She has published extensively in this area; amongst these publications are two books in the area of gluten free foods and beverages.
The SEFS Annual Public Lecture Series is organised by Professor William Reville, Public Awareness of Science Officer, SEFS. The series of lectures will run weekly until Wednesday, March 25th. Full details of the lectures can be consulted by visiting website http://understandingscience.ucc.ie/pages/SEFS_LectureSeries_2009.pdf
All the lectures will be filmed and the films will be posted on the UCC Public Understanding of Science website http://understandingscience.ucc.ie The 2007 and 2008 Public Lectures are already posted on this website.
Admission to the lectures is free, and as always, members of the public are invited to attend.
Picture: Professor Elke Arendt
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In the next lecture of the Annual College of Science, Engineering and Food Science (SEFS) Public Lecture Series at UCC, Professor Elke Arendt, Department of Food & Nutritional Sciences, UCC will give an overview of coeliac disease, recent advances in the area of gluten free foods and beverages in a presentation titled “Food for Health – The Gluten free Diet”. The lecture will be delivered on Wednesday, March 11th at 8pm in Boole IV Lecture Theatre.
Professor Elke Arendt is a native of Stuttgart, Germany. She graduated as an Engineer of Food Technology at Hohenheim University in 1988 (MSc) and received her PhD from the same institute in 1991. She received her DSc on published work in the area of fermented foods in June 2007. She lectures and carries out research in the general area of food and health related to cereals and beverages. She has published extensively in this area; amongst these publications are two books in the area of gluten free foods and beverages.
The SEFS Annual Public Lecture Series is organised by Professor William Reville, Public Awareness of Science Officer, SEFS. The series of lectures will run weekly until Wednesday, March 25th. Full details of the lectures can be consulted by visiting website http://understandingscience.ucc.ie/pages/SEFS_LectureSeries_2009.pdf
All the lectures will be filmed and the films will be posted on the UCC Public Understanding of Science website http://understandingscience.ucc.ie The 2007 and 2008 Public Lectures are already posted on this website.
Admission to the lectures is free, and as always, members of the public are invited to attend.
Picture: Professor Elke Arendt
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