2013 Press Releases
UCC lecture on gluten-free products
During the past 20 years, Professor Arendt’s research has established UCC as one of the leading centres world-wide in cereal and beverage science. Her work has given considerable attention to food and heath, concentrating on fundamental studies on food for people with special dietary needs, such as coeliac patients. Ireland has one of the highest incidences of coeliac disease in the world and Professor Arendt is currently regarded as the world expert on gluten-free foods.
On Wednesday she will talk about cereal foods of the future such as new types of beers , low salt, low calorie breads, gluten free beers and functional cereal based drinks. She will also review her work on developing bio-degradable chewing gum.
Elke Arendt is from Germany originally where she graduated as an engineer of Food Technology at Hohenheim University. In UCC she lectures and carries out research in the general area of food and health related to cereals and beverages and she has published extensively in this area including two books in the area of gluten free foods and drinks and one book on alternative grains.