Sabrina is a doctoral student in the nutrition department of the Université de Montréal. His interests mainly concern the impact of ultra-processed products on the economy, the environment and agricultural and nutritional policies aimed at preventing overweight, obesity and non-communicable diseases (NCDs) linked to poor diets.

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Through her academic, professional and sporting background, she managed to draw the energy and the will necessary to follow the doctoral path. Indeed, his career marked by diversity, both culturally, linguistically and academically, has allowed him to develop skills and plural ideals that have positively translated into his various achievements. After obtaining a bachelor's degree in biomedical sciences at Monash University, Malaysia, she completed a master's degree in public health specializing in global health at the University of Montreal. Before starting her doctorate, Sabrina worked as an intern at the headquarters of the Food and Agriculture Organization of the United Nations (FAO) in the program management division of the eradication of hunger, food security and nutrition. During this period, she contributed to various international projects concerning the transition towards sustainable food systems, the impact of food, agricultural and health practices on the microbiota of individuals and the evaluation of policies aimed at the prevention of NCDs.

 

For her doctoral research, she will address the issue of the impact of ultra-processed products in three parts. It is in collaboration with the Heart and Stroke Foundation that she will examine this question from an economic and political point of view, in the Canadian context, by evaluating the costs for farmers of selling food in the form of products directly on the market or in the agro-food industry. Then, it will analyze the coherence of agricultural and nutritional policies aimed at preventing overweight/obesity and NCDs linked to poor diet. Finally, she will focus on the ecological aspect by comparing the life cycle of some of the first and fourth group foods, the most consumed in Canada, according to the NOVA classification.