Laura Nyström

Professor of Food Biochemistry, ETH Zurich

2002, graduate, University of Helsinki, Finland; 2008, DSc in Food Chemistry, Department of Applied Chemistry and Microbiology. 2008-09, Postdoctoral Researcher, Cereal Technology, Department of Food Technology, University of Helsinki. 2009-16, Assistant Professor of Food Biochemistry and currently Associate Professor of Food Biochemistry, ETH Zurich, Switzerland. Current research focuses on dietary fibres in cereal grains and associated minor phytochemicals, interactions of soluble dietary fibres with small molecules, radical mediated degradation of polysaccharides, stability of wholegrain products, valorization of food waste as a source for soluble fibres, lipid oxidation and antioxidants, and enzymatic lipid modification. Has published over 50 original publications, 2 book chapters, 2 patent applications and over 70 contributions in international conferences. Recipient of 2012 Euro Fed Lipid Young Lipid Scientist Award, 2015 Young Scientist Research Award of the AACC International, 2015 Starting Grant from European Research Council (ERC), and 2017 Young Scientist Research Award of the American Oil Chemists’ Society (AOCS).