Sarah Carroll Phd Email & Phone Number

Dublin, County Dublin, Ireland

I founded this business in response to the government’s intention to mandate the reporting of calories on menus. As well as facilitating food service businesses to become compliant with mandatory requirements, MENUtrition worked to create menus that were cost-effective and competitive considering key menu engineering principles in combination with the individual dish compositions to identify unique marketing strategies. Key services included• Calculation of nutritional information • Allergen reviews• Identification of menu and recipe optimisations to simplify operations• Offering insights into food trends and strategies to incorporate trending ingredients into menus• Provision of independent third party food safety audits• Incorporating menu engineering principles to strategically develop menus that will maximise profitability

Naas, Co. Kildare

In this role, I worked in the sweet and cereal department where I was responsible for leading the research and development of assigned projects within the category of low water activity fruit and confectionary fillings, sauces and jams from concept to launch. These were technically challenging products that required complex development and application work throughout the formulation, lab and pilot scale development stages, ahead of on-site factory trials and handovers to full scale production. Working on multiple briefs, this was a fast-paced role requiring excellent project management skills with an ability to multi-task, work collabratively and deliver results.

Edinburgh, United Kingdom

A randomised controlled trial investigating the influences of food form and energy density on appetite, satiation and satiety in healthy adults. Pritchard SJ, Davidson I, Jones J and Bannerman E (2013). A randomised trial of the impact of energy density and texture of a meal on food and energy intake, satiation, satiety, appetite and palatability responses in healthy adults. Clinical Nutrition (10.1016/j.clnu.2013.10.014)

The Ripple Project is a community health project, which aims to promote the health of a local community. Central to the project and local community is the Hub Grub Café, which provides affordable, nutritious meals whilst delivering key health messages and enabling social interaction. While completing my PhD, I took on the role of food & health development co-ordinator for the project where I was responsible for managing the community café. This included the recruitment, training and management of all café volunteers demonstrating my ability to be encouraging, motivating and ability to elicit co-operation from individuals. Each week I created a set of menu options that were chosen to reinforce our health promotion strategies. Once menus were decided, I ensured the volunteer rota was agreed, that the ingredients were available on site, and managed the successful delivery of all meals for service, in line with HACCP and food safety practices, within the allocated budget.

Doctor Of Philosophy (Phd), Nutrition Sciences

Activities and Societies:Best Original Communication: BDA Scottish Section Meeting: Perth, Scotland (April 2013) Princess Alice.

Master'S Degree, Public Health Nutrition

Dissertation: The development and relative validity of a food frequency questionnaire for the assessment of dietary iron intakes in women.

Bachelor Of Science (Bsc), Food Science, 1.1

Dissertation: Development of a flavouring system for a novel cheese snack. Award: Academic scholarship to attend Michigan State University.

Qqi Level 6, Food Standards Auditing, Distinction

Haccp Level 3

Food Science, Food Science, 4.0 Gpa

1 semester Erasmus