Rania Harastani MSc, BEng
PhD Research Student
Rania became a member of the Centre for SMART in November 2016. Before joining the Centre for SMART, Rania was involved in studying the safety of novel food products and ready-to-eat meals in the Belgian retail market. Previous to that, in 2015 Rania obtained a European Master's degree in Food Science, Technology and Nutrition funded by the Erasmus Mundus Association where she studied advanced modules in food production, nutrition and global food issues. Rania also holds a Master's degree in Food Sciences from Damascus University and a Bachelor of Food Technology Engineering from Aleppo University, both located in Syria.
Rania is working on reformulating sustainable food products for people with restricted choices. The aim of her research is to explore the reformulation, customisation and personalisation of popular ready to eat food products for consumers with restricted food choices due to age, obesity, diabetes or cardiovascular disease.
Kearney, J, Khadrawi, I, Harastani, R and Stack, M (2015) Vitamin D Supplementation Practices in Pregnancy and during Infancy and Other Behaviors Related to Vitamin D Status among Sample of Muslim Women in Ireland and Saudi Arabia. Journal of Nutrients, 2(1), 11-26.