Food Lipids: Chemistry, Nutrition and Biotechnology
Sara Diana Garduno Diaz
9781773612775
340 pages
Arcler Education Inc
Overview
Food Lipids: Chemistry, Nutrition and Biotechnology examines various processes and technologies in relation with food lipids including an extensive overview of chemistry, nutrition and biotechnology of food lipids. It includes definitions of Nomenclature of food lipids, Chemistry and Function of Phospholipids etc. Provides the reader with insights into the development of its knowledge, so as to understand the chemistry and biotechnology of food lipids processes.
Author Bio
Dr. Sara D. Garduño-Diaz has a background in nutrition with a PhD in Nutrition and Food Science from the University of Leeds, United Kingdom. She has further specialized in Sports Nutrition with the International Olympics Committee, Switzerland. Dr. Sara has worked as Research Fellow for several EU-funded research projects and was awarded research grants from CONACYT (Mexico) and the BBSRC (UK). She is currently Senior Nutrition Consultant at Your Choice Nutrition in Kuwait, where she has been working on functional nutrition and wellness since 2014. Dr. Sara sits on the editorial board of various international journals, including the Journal of Obesity and Weight Management, E-Cronicon Nutrition, Research in Health Science, Insights in Nutrition and Dietetics and Nourish, for whom she is the Executive Editor. She is the author of several peer-reviewed publications and a book: Diet, Ethnicity and the Metabolic Syndrome (Saarbrucken, Germany: 2013). Her research interests include the dietary patterns of migrant populations and their impact on health, as well as investigating the environmental factors that influence food selection. Dr. Garduño-Diaz is a member of the Academy of Nutrition and Dietetics, the American Overseas Dietetics Association, Professionals in Nutrition for Exercise & Sport, and the World Public Health Nutrition Association, for whom she is also Membership Secretary. With over 10 years of experience in the field of nutrition, and having lived and worked in various continents, Dr. Sara’s approach to food is one of integrating strategies to design individual programs based on her client’s needs. Dr. Sara advocates for real food and the art of eating.
