Elke Arendt – new member in our group of external reviewers

Elke Arendt is an associate Professor in the Department 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. Arendt’s research programme at UCC, to date, has resulted in over 140 peer-reviewed research papers, 2 books, 30 book chapters, and approximately 400 additional published articles and abstracts. Her current research group comprises of 25 researchers (post docs, PhD students, research scientists).

From April 2009 on, she is a member of our external reviewer committee. Her focuses for the review process are raw materials, malting, brewhouse and microbiological topics which will be highly appreciated as a useful completion in our group of experts.