Prof Laura Nyström is Professor of Food Biochemistry at the Department of Health Sciences and Technology (D-HEST), ETH Zurich. She completed her MSc and PhD studies in Food Sciences at the University of Helsinki in Finland in 2002-2008. She joined ETH Zurich as Assistant Professor of Food Biochemistry at D-HEST in 2009. She was promoted to Associate Professor with tenure in 2016, and to Full Professor in 2022.

Prof Nyström’s research focuses on dietary fibres and associated phytochemicals in cereal grains and other plant-based materials. Her group investigates the chemical and biochemical reactions that may affect these compounds during processing and storage, as well as their effects on health. They also assess different cereals and side streams from food processing as raw materials for valorisation for added value products and develop approaches to improving the functionality, sustainability, and circularity of the products.