Prof. Lyng is the Head of the Food and Nutrition Section at UCD. His scientific research focuses on the use of emerging thermal and non-thermal technologies in the processing of foods including their assessment for preservation and impact on product quality/nutritional value. He also assesses their use in valorization of food waste and their role as novel processing technologies in the bioeconomy.
Prof Lyng has extensive experience chairing and hosting conferences. He was chair of the 3rd School on Pulsed Electric Field (PEF) Processing of Food 2016 and led the 43rd Annual Food Research Conference, 2014. He was vice president of the Institute of Food Science and Technology of Ireland (IFSTI) hosting body, for the 18th World Congress of Food Science and Technology (IUFOST 2016) in 2016.
