Aislinn joined CyberColloids in 2020. She initially graduated with her BSc in Nutritional Sciences from University College Cork in 2012. Aislinn spent time working in food quality before returning to UCC to complete a PhD in Food Science and Technology in 2015. Her PhD focused on the impact of sugar and fat reduction strategies on the quality and sensory properties of bakery products. Aislinn has a keen interest in sensory science and product reformulation and also has experience working in product development.