Nefeli Lampoglou

Project Title: Identification of superior Irish oat varieties

Overview: Nefeli is on a journey of exploring the amazing world of cereals; from the seed, until it reaches the human gut. The need for sustainable dietary patterns raises a demand for nutritional, plant-based foods, with positive effects on human health. The aim of her study is to identify Irish oats varieties that possess optimal nutritional and health promoting characteristics. In order to take full advantage of the benefits related to oat consumption, it is necessary to single out oat varieties rich in nutrients associated with research-supported health claims. Apart from the nutritional value expressed by the nutritional composition, digestibility and health impact will also be examined.  

After exploring food microbiology, Nefeli is expanding her skills by diving in food chemistry and nutrition, studying oats and their nutritional properties that differentiate them from other cereals. When not studying, Nefeli enjoys spending time by the sea under the Greek sun.

Programme Area: Food Chemistry and Technology 

Supervisors: Dr Daniela Freitas, Dr Andre Brodkorp, and Dr Elke Arendt

Location: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork 

Funding Source: Science Foundation Ireland (SFI) and Irish Research Council (IRC)