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Lectures:Structuring Food Components to Stabilize, Protect and Efficiently Deliver Functional Components

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Presentation title: Structuring Food Components to Stabilize, Protect and Efficiently Deliver Functional Components

Time09:00-10:00 am, November 12, 2019

Place B2203, National Engineering Lab for Cereal Fermentation Technology

ReporterNuria AcevedoLowa State University


Brief introduction of presenter

Nuria Acevedo graduated from the National University of Córdoba, Argentina in 1999 with a degree in Biochemistry. She earned a Specialization degree in Technological Applications of Nuclear Energy at the Balseiro Institute, National University of Cuyo (Argentina) in 2002. During this time, she developed a deep interest in Food Science (FS); thus, she pursued and earned a PhD in Food Chemistry at the University of Buenos Aires in 2006. After her Post-doctoral fellowships at the Universities of Buenos Aires and Guelph she joined Iowa State University as an Assistant Professor in the Department of Food Science and Human Nutrition in 2013. Her primary research interests lies in the area of soft material science of food components, with emphasis on lipids; and the mechanical and structural properties of foods. Particularly, the development of novel techniques for nano-engineering lipid matrices with improved functional properties. Her focus is to establish relationships between the structure and stability of high fat food products, learning about the implications on product functionality. She has also been active in the study of the influence of food matrix and processing on bioaccessibility and bioavailability of bioactive molecules, their entrapment and stabilization for controlled release in the human GI tract. All these efforts are geared towards assuring quality and safety of foods for consumers and human well-being.


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