Sarah holds a joint position as Associate Director of the Centre for Bioisotopes and Assistant Research Professor at the Sweet Centre for Nutritional Systems at Arizona State University. Sarah holds a PhD in Food System Sustainability, Distinction in Diversified Foods in Arid Regions, and a Master’s Degree in Traditional Tradition from Arizona State University. She is also certified in Biomimicry 3.8.
She also held a postdoctoral position at the School of Future Innovation and Society in the field of general technology. Her research interests include exploring approaches to diverse, more innovative, and positive networks, and she is currently participating in the local food scene in Arizona. He previously worked as a biomimetic and microbial molecular researcher. It is an institution specialising in companies in Egypt, including the “Nawaya” Foundation, which is a social institution that works as a catalyst for small farmer communities to become more sustainable societies through educational education. Dayma is a limited liability company due to environmental education, including teaching youth about traditional traditions and local instructions. Clayola is a limited liability company that produces low-tech irrigation systems.
Sarah is an avid traveller and nature lover who enjoys tasting, cooking, and interacting with people through food experiences. She is on the board of Slow Food, a movement started in her creative vein to protect dietary diversity and desirable local food traditions by providing diverse, clean, and fair food for all.