Anukriti Vashishtha is a PhD researcher at South East Technological University (SETU), Ireland, focusing on alternative grain utilisation in the brewing and distilling industry. Her research is centred on studying the effects of wheat type, harvest year, and location on the terroir of Irish whiskey, with a particular interest in sustainability and the use of locally grown ingredients and improving the processability of alternative crops while keeping the alcohol yield the same as that of conventional crops used. Before her PhD, Anukriti worked as a Research & Development Specialist in Perfetti Van Melle India and Italy. She specialised in confectionery science, particularly in the formulation, recipe and raw material developments and NPD trials of coated chewing gum. Anukriti holds a Bachelor of Technology in Food Technology from Lady Irwin College, University of Delhi, where she developed strong skills in Product development/Food chemistry/Food biochemistry.