Mahnoor Ayub is a Research Fellow in the Food Processing and Nutrition group at INL. The focal point of her research includes the development of oleogels to be used in ice creams with enhanced health benefits. Her main objectives include researching novel ingredients that could replace or reduce fat content in ice creams with health benefits.

Mahnoor is an Erasmus Mundus Joint Master Degree Scholar (2019) where she holds a triple Master degree in Food Innovation and Product Design (FIPDes) from 3 countries including France, Ireland and Italy. She has specialized in healthy Food Design from University of Naples Federico II, Italy and also possesses 6 months of research experience from Lund University (Sweden) where she worked on an industrial project for the development of plant-based beverages. Her background includes a bachelor’s degree in Food Science and Nutrition with specialization in Human Nutrition and Dietetics (2016).