Swarnim Gupta


Swarnim Gupta is a postdoc at the division of Food and Nutrition Science. Her research centers around the development of bread fortified with a yeast capable of producing heme, and evaluation of compounds suitable for fortification of foods with iron by employing a model that combines human intestinal and liver cells. She also uses HPLC to estimate heme in the conventional and non-conventional food sources. The goal with her research is to innovate food-based approaches that can effectively address iron deficiency. Iron deficiency is a major public health problem of nutritional origin around the globe and contributes to decreased work productivity, cognitive impairment and mortality.

Published: Mon 17 Jun 2019.