Prof. Aoife Gowen is a Professor in the University College Dublin School of Biosystems and Food Engineering. Her research area is multidisciplinary, involving applications of hyperspectral imaging and chemometrics to biological systems, including foods, microbes and biomaterials. After completing her undergraduate degree in Theoretical Physics (2000), she moved to a new discipline – the highly applied research area of Food Science. Her PhD thesis, completed in 2006, concerned mathematical modelling of food quality parameters and optimization of food process operations. During her time as a post-doctoral researcher (2007-2013), she investigated the intersection of near infrared spectroscopy, chemical imaging and chemometrics for characterization of biological systems. She has been successful in gaining funding awards to support her research activities, including a European Union Marie Curie International Outgoing Fellowship and a European Research Council (ERC) starting grant.