Sara Boussetta
Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forens
Abstract Title:
Development of a Camelina Oil-Enriched Functional Food for Cardiovascular Prevention: A Technological Feasibility StudyBiography:
Sara Boussetta is a PhD candidate in Public Health and Lifestyle at the University of Pavia and a licensed nutrition biologist. She holds a master’s degree in human nutrition and a bachelor’s degree in biotechnology. Her research focuses on sustainable nutrition, food biodiversity, and the development of functional foods for public health. She has contributed to several peer-reviewed international publications. Alongside her research activity, she is involved in clinical nutrition practice and academic tutoring, with experience in nutritional management of metabolic disorders and interdisciplinary health promotion initiatives in multicultural and vulnerable communities.