Laura's research interests are in the future of food and sustainable food production.
She is interested in alternative proteins, the valorisation of waste and developing value-added ingredients. Laura's background is in entomology and she has industry experience in novel protein production and commercial insect-farming. She also runs her own food business centered around fermentation and gut-health. Laura's current project is on the development of value-added functional whole food and food ingredients from Irish seaweeds and the extraction of valuable ingredients for multiple markets.