LAURA NYSTRÖM

Laura Nyström, D. Sc. (Food Sciences) is Professor of Food Biochemistry and Head of Department of Health Science and Technology at ETH Zurich Switzerland. Laura obtained her doctoral degree from the University of Helsinki, Finland in 2008, and continued her career as a postdoctoral researcher (2008-2009) in the group of Cereal Technology at the same university. In 2009 Laura was appointed tenure track Assistant Professor of Food Biochemistry at ETH Zurich, received tenure as Associate Professor in 2016, and was promoted to Full Professor in 2022. The current research of Dr. Nyström’s group is centered around healthy and sustainable foods and food ingredients through exploration of the health promoting constituents and their mechanisms of action, together with an improved and diversified use of plant-based materials for food production thereby improving food safety and food security. Together with her team Prof. Nyström is developing sensitive analytical methods for the study of molecular interactions of soluble dietary fibres with nutritionally relevant ligands, and applies these to explore the underpinning mechanisms of health benefits of various different dietary fibres. Further research in her group relate to study of genetic diversity of grains as well as utilization of new crops and industrial side streams for food use and ingredient extraction.