Gail Forcha

Generated evidence on food-safety and public-health risks in retail poultry by investigating microbiological quality, food-handling practices and antimicrobial-resistance patterns. Reviewed and synthesized scientific literature, applied laboratory methods, and produced a complete MSc dissertation.

Supported participant communication, logistics, schedules and follow-up actions across diverse stakeholder groups, helping maintain coordinated delivery of a regional activity. Assisted with issue resolution and cross-cultural coordination.

Supported nutrition assessment and individualized dietary guidance by reviewing patient nutrition information and applying food and nutrition science to clinical care. Organized and interpreted nutrition-related information to support dietary recommendations and documentation.

Designed and developed a Garcinia kola-based functional beverage using evidence-informed ingredient selection, formulation, processing and product-evaluation principles. Reviewed scientific information and synthesized findings into a structured academic report and presentation.

Supported quality and hygiene monitoring in an industrial food-production environment by observing processing activities and organizing production information alongside engineering and production teams.

Supported safe and consistent production of value-added foods by following established raw-material preparation, processing, hygiene and product-handling procedures.

MSc in Food Science, Nutrition and Dietetics with focus on public health, nutrition, research methods, food safety, and antimicrobial resistance. Graduate research involved literature review, laboratory investigation, and data analysis.

Completed training on Industry 4.0.

Completed training on Science and Risk Analysis in Codex.

BSc in Food Science and Technology with focus on food science, food microbiology, food quality and safety, product development, and food analysis.

Completed Cochrane Interactive Learning modules on systematic reviews of interventions, covering review-question formulation, protocol development, literature searching, and data collection.

Completed Food Handlers Virtual Training.