Bridget Dooshima Igbetar
I like to start by saying I am from a State in Nigeria (Benue) with a population dominated by farmers. This inspired me to pursue a career in Food Science. I completed my BSc in Food Science and Technology in my country of origin, Nigeria. Shortly after that, I enrolled in a national program to serve my country for 1yr under the National Agency for Food and Drug Administration and Control (NAFDAC). I have also worked with the Board of Internal Revenue Service and the Ministry of Agriculture, both in Nigeria.
The urge to grow up the academic ladder drove me into challenging myself and applying for a Master's degree. I came abroad (England) to the prestigious University of Leeds where I realised my dream, completed and received a Master's degree in Food Science and Nutrition, under the supervision of Dr Caroline Orfila. With the opportunity of continuing another academic program and the ranking of the University of Leeds, I came back after a short break to pursue a PhD. I continued with the subject area of my Master's degree, but this time, expanding my knowledge on Food nutrition and biochemistry.
Currently, I am in my 3rd year as a Postgraduate Researcher. I think of myself as a pro-active Food Scientist who has overcome many daunting challenges through my academic journey. My research is on starch digestibility with the intent of exploring its potential impact on health. In my free time, I love reading books (particularly novels), cooking, going to the cinema, watching movies and listening to music.
My research interest is in Food biochemistry, especially in the role of starch digestion on the nutritional properties of food and its potentials on health.
In my present work, i am investigating the effect of processing and fermentation on the starch digestion of pearl millet. I have used the high performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD) for carbohydrate analysis. I have also worked with the scanning elctron microscope and optical miscroscope, which has helped me with understanding the ultrastructure of millet starch.
- BSc Food Science and Technology
- MSc Food Science and Nutrition