My training as a registered nurse and food scientist has provided a broad background and a unique expertise in conducting dietary intervention trials from a perspective of a clinician and scientist.
My research is focused on optimizing food design to create food structures which enhance exposure of food bioactive components to localized and systemic targets. Moreover, I utilize various food processing strategies to improve the bioavailability of dietary food components.
Currently, my work is designing cereal and legume based foods with improved nutritional properties. Using a range of laboratory techniques, I examine the impact of processing on starch structure on food materials as well as their impact on nutrition in the context of digestion behaviour/kinetics, and effect on microbiome and metabolomics.
Additionally, I am work in collaborative projects with Kings College London and Imperial College London which investigate the role of carbohydrate structure on nutrition.