Sabrina Boudrag

Sabrina Boudrag is a PhD candidate in the Cereal and Beverage Research Group at University College Cork (UCC). She holds an MSc in Nutrition and Food Science from AgroParisTech (France). Her research interests include the study of the physico-chemical properties of food products. Her PhD is about fortification of bread with dietary fibre and vitamin D and is part of the VitD-DPI project (funded by the Department of Agriculture, Food and Marine, Ireland).