Laura Nyström

Prof. Dr. Laura Nyström is a Full Professor of Food Biochemistry at ETH Zurich's Department of Health Sciences and Technology (D-HEST), part of the Institute of Food, Nutrition and Health (IFNH). She leads a research group focused on sustainable food systems, dietary fiber mechanisms, and plant-based material utilization. Her career includes tenure as Assistant Professor (2009–2016) and Associate Professor (2016–2021) before her promotion to Full Professor in 2022. She also chairs the D-HEST department since 2022.

Education: MSc (2002) and DSc (2008) in Food Sciences from the University of Helsinki, Finland. Postdoctoral research (2008–2009) in Cereal Technology at the same institution.

Research Interests:

• Healthy and sustainable foods via plant-based materials
• Health-promoting dietary fiber interactions
• Genetic diversity of grains and crop utilization
• Antioxidant extraction from olive mill waste (co-founding Gaia Technologies GmbH)
• Development of analytical methods for food chemistry

Scientific Contributions:

• Over 70 publications, 3 book chapters, and 2 patents
• ERC Starting Grant (2015), AOCS Young Scientist Award (2017), and ETH Zurich Leadership Award (2018)

Advising & Innovation:

• Guided interdisciplinary research teams on food chemistry and sustainability
• Co-developed industrial partnerships for food waste valorization

Labs & Initiatives:

• EPNOE (European Polysaccharide Network) collaborations
• HealthFerm citizen science project on sourdough fermentation