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Selected Publications Lackhan C. N. Badrie A. Ramsubhag K. Sundarneedi and L. Indar. Burden and impact of acute gastroenteritis and foodborne pathogens in Trinidad and Tobago. Journal of Health and Population Nutrition 2014 31 4 Suppli 1 S30- S42.httpwww.ncbi.nlm.nih.govpubmed24992810 Badrie N. F. Bekele E. Sikora and M. Sikora. Cocoa agronomy quality nutritional and health aspects. Critical Reviews in Food Science and Nutrition 2014 55 5 620-659. httpdx.doi.org10.108010408398.2012.669428 Balfour S. N. Badrie I. Chang Yen and L. Chatergoon. Microbio- logical physical and sensory quality of marine shrimp Peneaus spp. sold by vendors in Trinidad West Indies International Food Research Journal 2014 21 4 1279-1288 httpwww.ifrj.upm.edu.my212004202014320IFRJ20 21200420201420Balfour20521.pdf Ramcharitar-Bourne A. S. Nichols and N. Badrie. Correlates of adiposity in a Caribbean preschool population. Public Health Nutrition 2013 17 8 1796-1804. httpjournals.cambridge.orgactiondisplayAbstractfromPag eonlineaid9294167fileIdS1368980013001900 effects of pretreating red sorrel calyces on the physicochemi- cal and sensory quality of wines were investigated. Sorrel calyces were processed at 60 C for 3.5 h or 90 C for 30 min at 0 0.5 and 1.0 ww pectolase addition in fermentation of wines. Higher P 0.01 overall sensory quality scores were obtained for wines by pre-treatment at 90 C for 30 min 10.4411.0620 when compared with wines at 60 C for 3.5 h 6.889.0620. In Trinidad and Tobago golden apples pommecythere Spondias dulcis are eaten as a fresh fruit and can also be used for chow chutney curry kuchela pickles or red preserve jams and jellies. The production of low sodium sauces and condi- ments would benefit those afflicted with high blood pressure and cardiovascular disease. Dwarf golden apples Spondias cytherea have been processed by brining and debrining result- ing in a hot sauce with significantly reduced sodium content. Food Nutrition and Quality Nutrition-related chronic non-communicable diseases are a major cause of illness and death among adults in the Caribbean and have become a major public health challenge in the region. Research on the correlates of adiposity in a Caribbean pre- school population indicated that pre-schoolers of African descent were significantly taller heavier and had higher abdominal fat and mid-upper arm circumference than their East Indian and Mixed counterparts. The overall prevalence of excess adiposity 25 body fat as determined by bioelectrical impedance was 14.6 while 2.9 of the children were under- nourished according to World Health weight-for-age criteria. While weight Body Mass Index and Waist Circumference served as excellent correlates of adiposity in females Triceps Skin-fold thickness was the best correlate in males. Low-fatreduced calorie products were originally targeted for diabetics but at present the focus is on healthiness. The global incidence of diabetes is on the increase and may be addressed by controlling the total dietary carbohydrate and calorie intake. A study investigated the effects of low-methoxyl LM pectin on physiochemical and sensory properties of a reduced-calorie sorrel Hibiscus sabdariffa jam with sucralose.A sorrel jam with 1.5 LM pectin had total soluble solids of 16Brix 0.96 citric acid and pH 3.3 and was liked slightly to liked moderately in texture and overall acceptance. Awards Professor Badrie has been the recipient of several awards and fellowships such as the European UnionCARPIM fellowship Rudranath Capildeo Gold Medal Prize for Applied Science and Technology from the National Institute of Higher Education Research Science and Technology NIHERST fellowships from the Third World Academy of Sciences Italy Fulbright scholar- ship TWASCARISCIENCE Young Female Scientist International Visiting Scholar United Nations Association of Commonwealth Universities and the European Union Lome. CoursesProgrammes In 2010 she initiated the DiplomaMSc Agri-Food Safety and Quality Assurance. She has contributed to the develop- ment of several undergraduate courses such as microbiology food microbiology food safety and quality and environmental microbiology and ecological health. 35