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Food Lipids

Chemistry, Nutrition and Biotechnology

Sara Diana Garduno Diaz

340 pages
Arcler Education Inc
Food Lipids: Chemistry, Nutrition and Biotechnology examines various processes and technologies in relation with food lipidsincluding an extensive overview of chemistry, nutrition andbiotechnology of food lipids. It includes definitions of Nomenclatureof food lipids, Chemistry and Function of Phospholipidsetc. Provides the reader with insights into the development of itsknowledge, so as to understand the chemistry and biotechnologyof food lipids processes.
Author Bio
Dr. Sara D. Garduño-Diaz has a background in nutrition with a PhD in Nutrition and Food Sciencefrom the University of Leeds, United Kingdom. She has further specialized in Sports Nutrition with theInternational Olympics Committee, Switzerland. Dr. Sara has worked as Research Fellow for severalEU-funded research projects and was awarded research grants from CONACYT (Mexico) and theBBSRC (UK). She is currently Senior Nutrition Consultant at Your Choice Nutrition in Kuwait, whereshe has been working on functional nutrition and wellness since 2014.