Sabrina Feitosa

Doutouranda no Karlsruhe Institute of Technology (KIT) e membro do Karlsruhe House of Young Scientists (KHYS), Alemanha. Mestre em Alimentos, Nutrição e Saúde (Programa de Pós Graduação em Alimentos, Nutrição e Saúde / Universidade Federal da Bahia - UFBA) (2014). Nutricionista formada pela UFBA (2011). Pesquisadora do Grupo de Estudos e Pesquisas em Alimentação Coletiva (GEPAC) da Escola de Nutrição da UFBA. Foi monitora da disciplina Técnica Dietética I (2007) e bolsista PIBIC de 2008 a 2011, na linha de pesquisa com azeite de dendê e acarajé. Tem experiência na área de Nutrição, com ênfase em Dietética e Bioquímica dos Alimentos, atuando principalmente nos seguintes temas: alimentação saudável, oxidação lipídica, fritura de imersão, leguminosas, acarajé. Também possui experiência na determinação de retinol em soro humano por HPLC, e de minerais em leguminosas por espectometria.

I am a nutritionist and I have a master's degree in Food, Nutrition, and Health from the Federal University of Bahia (Brazil). My most recent job was at the Max Rubner-Institut (MRI), Germany, as a researcher. My project was on optimizing the bioavailability of minerals in legumes by the application of different food processing techniques and phytate-degrading enzymes. It included the determination of phytate contents by High-Performance Liquid Chromatography (HPLC) and minerals by spectrometry (ICP-MS). During my undergraduate degree I was a Scientific Initiation Student from 2008 to 2011, working with palm oil and akara analysis (with focus on the evaluation of nutritional quality of crude palm oil and akara before and after deep frying; determination of total polar compounds and profile of fatty acids by gas chromatography). I also pursued a short period of undergraduate traineeship at the Center of Nutrition and Epidemiology giving me the opportunity to obtain a position to receive my bachelor?s degree as a collaborator at the Laboratory of Nutrition Biochemistry for determining vitamin A by HPLC. I have experience in Nutrition, with an emphasis in Dietetics and Food Biochemistry, which includes healthy eating, lipid oxidation, deep fat frying, pulses, and akara.