Dr. Laura Nyhan graduated from the Cork Institute of Technology (CIT) with a BSc (Hons) in Nutrition and Health Science in 2016. She completed her PhD at CIT on “Predicting, monitoring and controlling the growth of Listeria in complex food matrices” in 2020, during which she investigated the use of predictive tools, alternative enumeration methods, and novel antimicrobial strategies for reducing Listeria in foods, in collaboration with several industry partners. Following this, Dr. Nyhan joined the Cereal and Beverage science research group as a postdoctoral researcher under the supervision of Prof. Dr Elke Arendt.
Dr. Aylin W. Sahin received her BSc and MSc in Bioprocess Engineering from Technical University Munich (TUM) in 2012 and 2014, respectively. She obtained her PhD at the School of Food and Nutritional Sciences at University College Cork in 2019 and continued as a postdoctoral researcher in cereal science until 2021. Currently, Dr. Sahin is a lecturer and researcher in Sustainable Food Systems in the School of Food and Nutritional Sciences at UCC and a PI of various nationally funded, EU-funded, and industry-funded projects focusing on alternative protein ingredients, upcycling of cereal and vegetable sidestreams using bioprocessing, and assessing techno-functionality and digestibility in vitro.
