Kerrie Boyd

Kerrie completed her BSc in Dietetics at Ulster University in 2017. Under the supervision of Dr Richard Owusu-Apenten, Kerrie investigated the antioxidant capacity of various spices and their role in reducing oxidation of fish oil during her undergraduate degree. Kerrie is currently enrolled in an MSc of Clinical Medicine at Trinity College Dublin and will be involved in the JPI-VALID project as a research student. Her role will involve recruitment of participants from the Trinity, Ulster, Department of Agriculture Ageing (TUDA) cohort, collection of data relating to cognition, depression, anxiety, diet, medical history and activities of daily living, as well as phlebotomy and blood processing. During her MSc, Kerrie will be involved in researching intake of B-vitamins and cognition in older adults. Boyd-K7[AT]