Pavithra Parthasarathy

Project title: Digestion, Bioavailability and gut barrier health of novel gluten-free products.

Overview: Pavithra is a biotechnologist professional from India with a strong academic and research background in Molecular and Cell Biology. She hold a Bachelor’s degree in Biotechnology an Masters by Research from UCC, Ireland. Her research expertise lies in understanding cell signalling pathways and molecular mechanisms of disease causing micro-organisms, cancer and abiotic stress tolerance in plant crops. Additionally, she have corporate exposure as a Clinical Trial Associate at IQVIA, where she worked for two years gaining insights into clinical research and regulatory processes.

Currently, her research focuses on investigating the upper in-vitro gut digestion and bioavailability of Irish fava beans, novel gluten-free breads and breakfast cereals. This study, using in-vitro cellular models aims to address concerns raised by the Celiac Society of Ireland regarding nutritional deficiencies in gluten free diets particularly iron and other essential nutrients. As a part of the DAFM-funded GFRee-IE project, her work emphasizes sustainable agri- food innovation by incorporating underutilized pulse crops like fava beans and pseudocerals to develop nutritious gluten-free food options. This approach not only enhances dietary quality for individuals with gluten intolerance but also promotes environmentally and economically viable food solutions, supporting more sustainable and health-conscious food industry.

During her spare time, Pavithra loves baking, travelling and listening to music.

Programme area: Food Biosciences, Food and Health.

Supervisors: Dr Linda Giblin and Prof Elke Arendt

Location: Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork

Funding source: DAFM