Professor Arendt is a native of Stuttgart, Germany. She graduated as an Engineer of Food Technology at Hohenheim University in 1988 (MSc.) and received her PhD from the same Institute in 1991. The same year, she moved to University College Cork (Ireland) as a postdoctoral scientist funded by a Marie Curie fellowship. In 1993, she was appointed as a faculty member at UCC where she established an externally-funded research group, which was consistently supported by grants from National, EU and industry sources. In 2007, she was awarded a DSc from the National University of Ireland for her published work in the area of fermented foods. In 2016, she was appointed as Principal Investigator at the APC Microbiome Institute. In her research field, she was listed as one of the most highly cited researchers in world in 2017 and 2018 (Clarivate Analytics) and has a H-Index of 72 (Google Scholar). She lectures and carries out research in the areas of malting, brewing and cereal science. Specific research topics include: lactic acid bacteria and their application in malting and brewing as well as cereal products, gluten-free malting and brewing and functional cereal-based foods and beverages. Prof Arendt is currently the head of a group of 25 research staff and PhD students. Publication record: approx..450 full-length peer-reviewed research papers;6 patents; 3 books;40 book chapters; 310 oral presentations at conferences / workshops; 650 short publications/abstracts.