In 2005, Dr. Rachel Freire graduated in Nutrition and has been working as a Registered Dietitian ever since. In 2009, she got Master degree in Food Science at the Federal University of Minas Gerais (UFMG), Brazil. During this period, she was studying nutrition aspects related to bariatric surgery and, for 7 years, she coordinated the Nutrition team at Clinics Hospital (UFMG), focusing on obese patients who underwent bariatric surgery. Her great interest always was to better understand obesity and its causes and treatments. Thereby, in 2011 she started a PhD in Biochemistry and Immunology (UFMG - Fellow CNPq), studying the effects of wheat gluten in obesity. During her academic career she worked as an Assistant Professor at Pitagoras University (Brazil) teaching at Nutrition undergraduate and graduate courses. Currently, she has been working as a Researcher Fellow at MassGeneral Hospital/Harvard Medical School under the supervision of MD Alessio Fasano. Her effort has been dedicated to better understand the triggers, pathophysiology and immunology of celiac disease. The main projects she has been in charge of are related to the effects of gluten and its peptides in two different models: a murine model and a human gut organoids-derived monolayers model.
Gluten and celiac disease, Biochemistry nutrition, Bariatric surgery, Obesity, Gastroenterology and digestive system, Nutrition and metabolism.