This study explored food choices among high school students in Bosnia and Herzegovina, addressing a major lack of local data. Through surveys and interviews, it revealed that students care about health and sustainability but need involvement in shaping solutions. Meaningful change requires listening to youth and making healthier choices easier.

This thesis investigates how gut microbes influence brain health through short-chain fatty acids produced from dietary fibre. Measuring these compounds in stool samples, the research finds lower levels in people at risk for Alzheimer’s disease. The next phase tests whether supplementing short-chain fatty acids can prevent or treat Alzheimer’s in mouse models.

This research examines nutrition and hydration challenges after ileostomy surgery. Interviews and surveys reveal widespread fear, confusion, and poor hydration knowledge due to inconsistent advice. By developing evidence-based dietary guidance, this work aims to reduce complications, improve quality of life, and help ileostomates eat and drink with confidence.

This research tackles Canada’s massive meat-by-product waste by repurposing highly nutritious organs into sustainable, functional food products. Through consumer surveys, protein extraction, and product development, the project aims to shift discarded by-products into valuable ingredients, reducing waste, improving sustainability, and opening new market opportunities for the food industry.