Laura Nyström, D.Sc., received her doctoral degree in food chemistry from the University of Helsinki, Finland. After working as a post-doctoral researcher in the group of Cereal Technology in the same university, she was appointed to her current position as tenure-track assistant professor of Food Biochemistry in ETH Zurich (Swiss Federal Institute of Technology, Zurich, Switzerland) in 2009. Current research of Nyström’s group focuses on dietary fibers in cereal grains and associated minor phytochemicals, radical-mediated degradation of polysaccharides, and enzymatic lipid modification. Nyström has published more than 40 original publications, 2 book chapters, and 2 patent applications.
