Dr. Eimear Gallagher is a Principal Research Officer at Teagasc Food Research Centre, Ashtown, Dublin, Ireland. Her research focus is in the areas of cereal and bakery processing, novel ingredients, sustainable processing and health. In particular, her work centres around understanding the relationships between flour and ingredient functionality, processing and food structure. She has specific expertise in gluten-free food research, including product reformulation and the optimisation of ingredient interactions to improve nutritional quality and sensory characteristics. Dr. Gallagher has scaled up and commercialised many of her research outputs with the bakery industry, with many products on the market in Ireland, Europe, Asia, the USA and Australia. She currently sits on the Board of Directors of the Coeliac Society of Ireland, where she is the secretary, and she leads the Food Research and Health Sub Committee within the Society. She is the coordinator of Sensory Food Network Ireland and sits on the Council of The Institute of Food Science and Technology Ireland.