Prof. Elke Arendt holds an MSc in Food Engineering and a PhD in Food Microbiology from Hohenheim University, Germany, and a DSc from NUI awarded for her published work in fermented foods. She joined University College Cork (UCC) in 1991 as a Marie Curie Postdoctoral Research Fellow and was appointed Professor in the School of Food & Nutritional Sciences in 2007.Her research has been instrumental in establishing gluten-free cereal science as a distinct international discipline and has advanced cereal science, fermentation, medical foods, alternative proteins, sustainable food systems, and the valorisation of brewing side streams into nutritional ingredients. She has published over 500 peer-reviewed papers, authored three books, holds eight patents, and has a Google Scholar h-index of 124.Prof. Arendt was recognised as a Clarivate Highly Cited Researcher in 2017, 2019, and 2021. She is ranked #1 worldwide in Gluten-Free Diet and European Cuisine, #2 in Cereal Science (ScholarGPS), and #3 in Ireland in Biology & Biochemistry (Research.com, 2026).