معرفی
Dr. Léa Braud is a Postdoctoral Researcher at ETH Zurich's Sustainable Food Processing Laboratory within the Institute of Food, Nutrition and Health. Her work focuses on advancing Life Cycle Sustainability Assessment (LCSA) methodologies, particularly for microalgae-based systems and prospective environmental evaluations.
Educations:
- PhD in Biosystems and Food Engineering, University College Dublin (UCD), Ireland
- MSc in Biotechnology, AgroParisTech & L'Institut Agro, France
- MSc Thesis: Omega-3 fatty acid research at Wageningen University
Research Interests: Integrating nutritional and social dimensions into prospective LCA frameworks for future food systems, sustainability of alternative proteins (e.g., microalgae), and open-source tools for renewable energy system assessments. Her work addresses gaps in evaluating background supply chain shifts and holistic sustainability impacts.
Professional History:
- Postdoctoral Researcher at KTH Royal Institute of Technology (Sweden), developing tools for sustainable bioeconomy assessments
- Collaborations with companies in the algae sector via the EU SpiralG project
Labs/Teams: Sustainable Food Processing Lab (ETH Zurich), BiOrbic Bioeconomy SFI Research Centre (UCD), and interdisciplinary projects with Wageningen University.
