Research interests are focused on food nutritional impacts on host health and microbiome. I have specific interest in novel carbohydrates and sweeteners and how they can contribute to reduce premature mortality from non-communicable diseases through prevention and treatment and promotion of mental health and wellbeing (WHO Sustainable Goal 3, Target 3.4).

Fabiana A Hoffmann Sarda graduated in Pharmacy and Biochemistry at the University of São Paulo (USP), Brazil, which was followed by 10 years Food Industry experience with roles in quality, new process and product development.  She obtained her PhD in Science (Experimental Nutrition) at University of São Paulo (USP), in Brazil (2015), with a secondment at the Perelman Medical School, University of Pennsylvania, USA (Science without Borders fellowship). Her post-doctoral experience includes research at the Food Research Centre (FoRC), at USP and lecturing at the Nutrition department, Federal University (UNIFESP Santos), in Brazil. In 2018, she was awarded a Marie Curie Fellowship, Apex Program at APC Microbiome Ireland, University College Cork, Ireland. Her scientific research is focused on food nutritional impacts on host health and the microbiome. She has experience in clinical trials and nutritional intervention studies (human and animal models) focused on glycaemic homeostasis, diabetes, chronic kidney disease, metabolite biomarkers and microbiome. Fabiana joined the Department of Biological Sciences in March 2021, as a lecturer in Human Microbiome- Health Interactions.