Quality Control Lead

• Feb 2023 - Present

Quality Control

• Dec 2020 - Feb 2023

Research Assistant

• Jun 2020 - Sep 2020

Worked as a research assistant in Johanna Ungerstedt group at Karolisnka Institute where the project main focus was on Mastocytosis Worked as a research assistant in Johanna Ungerstedt group at Karolisnka Institute where the project main focus was on Mastocytosis

Research Intern

• Jan 2019 - Jun 2019

Inadequate dietary intake of essential minerals including iron is a global public health concern. In the UK, approximately 50% of the iron in diet is provided by cereals and cereal products. In wheat – the most commonly consumed cereal – iron and many other vitamins and minerals are contained within the aleurone cell layer, which sits between the starchy endosperm and the outer bran layers. However, during processing of wheat into white flour, aleurone is removed along with the bran layers resulting in significant loss of iron. Thus, in many countries, including the UK, there are fortification programmes in place to add iron lost during processing back into white flour. However, the chemical forms of iron used for fortification may be less bioavailable than the endogenous plant forms and therefore the benefit of flour fortification may be limited. Thus, the aim of the project I joined is to investigate whether adding the wheat aleurone back into white flour might provide a more bioavailable source of iron for human nutrition. Moreover, to investigate the effect of hydrothermal processing and micro-milling on iron release, bioavailability, and phytic acid content which is the main iron bioavailability inhibitor. After in vitro digestion (gastric and intestinal), total iron release from baked and boiled bread made with different types of flour was determined using ICP-OES. Iron uptake by Caco-2 cells was measured using ICP-MS. Show less