Meet the Team

Natasha Tasevska, Principal Investigator

Natasha Tasevska, MD, PhD, is an Assistant Professor in the School of Nutrition and Health Promotion at Arizona State University, since 2013. She holds an MD from the University “Ss. Cyril and Methodius”, Macedonia, an MSc in Human Nutrition and Metabolism from the University of Aberdeen, UK, and a PhD in Nutritional Sciences from the University of Cambridge, UK. Dr. Tasevska’s research focuses on elucidating the role of sugars in health and disease, and findings ways of measuring sugars consumption more accurately in population studies.

Shahrzad Badvipour, Project Coordinator

Shahrzad Badvipour, PhD, is the Sugars Biomarkers Study Project       Coordinator. Her focus during her Ph.D. was assessing algae as a “Fit for Purpose”  biomass resource with potential for food, feed and fuel. Previously, she worked as a post-doctoral research associate at the Center for Negative Carbon Emissions at ASU.  Her main focuses are food technology, identifying funding opportunities, educational curricula, training programs, public outreach and public-private partnerships.

Rachel Tribby, Research Kitchen Coordinator/Chef

Rachel Tribby is the Sugars Biomarkers Study Research Kitchen Coordinator. She is an Executive Le Cordon Bleu Chef and brings 24 years of culinary experience to ASU. For the last four years Chef Rachel has been the executive chef for an eating disorder treatment center in Arizona where she helped expand the program by teaching culinary classes and recreating a menu with a seasonal local ingredients. She has published and developed recipes as well as food articles in national health magazines in the last few years. Chef Rachel grew up in the kitchens of beautiful Colorado resorts and ranches and has previously owned a private chef/ catering business. She graduated from Scottsdale Culinary Institute and received her certification from Le Cordon Bleu shortly after. Rachel currently lives in the east valley with her husband of 15 years and three children