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Nathalie Scheers is an Associate Professor in the field of Food Nutrition Science at Chalmers University. Her research focuses on experimental molecular nutrition, investigating the intra- and extracellular effects of absorbed nutrients, such as metals, gluten, and the fish protein parvalbumin. Scheers employs and develops various research tools including single and co-culture human cell models, tissue cultures, and intervention studies in humans to translate in vitro results to real-world applications. Her research includes molecular aspects of iron nutrition, its uptake routes, and regulation, along with the intersection of zinc transport, role in anemia, and inflammation. Scheers also explores the safety of wheat for celiac patients and the development of food additives that could prevent gluten peptides from becoming immunogenic. She has contributed to understanding the potential role of fish protein beta-parvalbumin in neurodegenerative diseases, and its interaction with Alzheimer's disease. Additionally, her work addresses the impact of air pollution particles on pulmonary tissues, examining the effects of metal cargo on epithelial absorption and biological impact. Scheers supervises PhD students and undergraduates, guiding them through their research projects related to nutrition and cellular biology.
Chalmers University of Technology • Gothenburg, Sweden
Teaching and conducting research in the field of Food Nutrition Science.
General requirements apply to all departments listed at Chalmers. Specific departments like Architecture require a portfolio. Programs in Management/Economics do not strictly require GMAT/GRE but high academic standing is prioritized.