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Dr. Caroline Thum | Neuroinflammation Award | Best Researcher Award

Dr. Caroline Thum, AgResearch, New Zealand

Professor Warren McNabb is a leading figure in Nutritional Sciences and heads the Sustainable Nutrition Initiative at Massey University’s Riddet Institute, New Zealand. With a passion for sustainable food systems, he specializes in research on the impact of nutrition on health outcomes. McNabb is renowned for his work on milk components and their effects on gut microbiota. His expertise contributes significantly to shaping the future of nutrition science, with a focus on fostering healthier lifestyles. As a mentor and researcher, he inspires the next generation of scientists to explore the intricate relationship between food, health, and sustainability. πŸ₯¦πŸ”¬


Publication profile

Education πŸŽ“πŸ‘©β€πŸ”¬

Caroline holds a PhD in Nutrition from Massey University, New Zealand, obtained in 2015. Prior to this, she completed a Master’s in Molecular & Cellular Biology at the Catholic University of Rio Grande do Sul, Brazil, in 2009. Her educational journey also includes a Bachelor’s degree in Teaching, a Diploma in Forensic Biology and Genetics, and another Bachelor’s degree in Molecular and Cellular Biology, all from Brazilian institutions.

Professional ExperienceπŸ‘©β€πŸ”¬

she has held various professional positions, including Senior Scientist at Smart Foods, AgResearch, NZ, and a Secondment to the Department of Food Science and Technology at the University of California, Davis, USA.

Research Focus

Caroline Thum’s research primarily focuses on the intricate interplay between nutrition, microbiota, and health outcomes, with a particular emphasis on early-life nutrition and gut microbiome modulation. Her work spans various areas, including the effects of dietary interventions on maternal intestinal microbiota and its influence on infant gastrointestinal tract development. She investigates novel sources of bioactive compounds, such as milk oligosaccharides and microalgal lipids, for potential applications in infant formula and functional foods. Thum’s research contributes to advancing our understanding of nutrition’s role in shaping gut microbiota composition and its implications for overall health and well-being. πŸΌπŸ”¬


Publication Top Notes

πŸ“š Publication: “Can nutritional modulation of maternal intestinal microbiota influence the development of the infant gastrointestinal tract?” (2012) πŸ“– Cited by: 192

πŸ“š Publication: “New sensitive fluorophores for selective DNA detection” (2007) πŸ“– Cited by: 81

πŸ“š Publication: “Composition and enrichment of caprine milk oligosaccharides from New Zealand Saanen goat cheese whey” (2015) πŸ“– Cited by: 56

πŸ“š Publication: “Changes in HMO concentrations throughout lactation: influencing factors, health effects and opportunities” (2021) πŸ“– Cited by: 50

πŸ“š Publication: “Variation in milk fat globule size and composition: A source of bioactives for human health” (2023) πŸ“– Cited by: 33

πŸ“š Publication: “Changes in human milk fat globule composition throughout lactation: a review” (2022) πŸ“– Cited by: 24

πŸ“š Publication: “Prenatal caprine milk oligosaccharide consumption affects the development of mice offspring” (2016) πŸ“– Cited by: 23

πŸ“š Publication: “In Vitro Fermentation of caprine milk oligosaccharides by bifidobacteria isolated from breast-fed infants” (2015) πŸ“– Cited by: 19

πŸ“š Publication: “The Rv1712 Locus from Mycobacterium tuberculosis H37Rv Codes for a Functional CMP Kinase That Preferentially Phosphorylates dCMP” (2009) πŸ“– Cited by: 17

πŸ“š Publication: “Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk” (2020) πŸ“– Cited by: 11

Caroline Thum | Neuroinflammation Award | Best Researcher Award

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