2021 grant for new findings on FODMAPs
2022 Grant Award to Dr. Lilit Ispiryan
The 2022 Scientific Award of the Association of German Industrial Bakeries goes to food chemist Dr. Lilit Ispiryan for her doctoral thesis on FODMAPS. The dissertation was written under the supervision of Prof. Elke Arendt at the University of Cork in Ireland.
Received the scientific sponsorship award from the Association of German Industrial Bakeries for her work on FODMAPs: Dr. Lilit Ispiryan, University of Cork, Ireland.
Verband Deutscher Großbäckereien e.V.
In his laudatory speech, Armin Juncker, the association's chief executive, emphasized that FODMAPS are an intensively discussed topic in research and that the award-winning work provides important impetus and insights for the further treatment of this topic. Ispiryan, he said, has developed a modern analytical method for quantifying FODMAPs in various grain-based foods that could serve as a precise and efficient standard method in analytical laboratories. In addition, her dissertation made a significant contribution to the current data with the presentation of FODMAP levels in different flours and fractions used for the production of grain-based foods. Furthermore, it was shown that malting is an efficient method to selectively modify FODMAP contents depending on the raw material. Finally, by using an alternative for baker's yeast, it was possible to significantly reduce FODMAP levels in whole wheat bread without loss of quality.
With this dissertation, Juncker said, "an important foundation stone has been laid for the path to FODMAP-reduced baked goods." He added that the quality of the work is also supported by the fact that most of the dissertation has already been published or accepted for publication in top-tier food-related journals.
The prize was awarded virtually in January 2022 during the 51st Scientific Information Conference of the Berlin-Brandenburg Society for Cereal Research e.V. in Berlin. The award will be presented at a later date.
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