Sonia Sayago

Degree in Chemistry from the Universidad La Salle A.C., and a Ph.D. in Nutrition from Complutense University of Madrid. Professor at the National Technological Institute of Mexico in Tepic Nayarit. Member of the Mexican Academy of Sciences, Associated editor of the journal Food Chemistry & Food Research International of Elsevier. Coordinator of the Network of Underutilized Native Foods (ALSUB-CYTED, 118RT0543) of the Ibero-American Program of Science and Technology for Development. One of her main interests is to carry out group research on underutilized native foods, the traditional Mexican diet, and the potential use of food by-products and to evaluate the effect of processing on the bioavailability and bioavailability (in vitro and in vivo) of bioactive compounds. Besides the colonic fermentation in humans and evaluating the prebiotic effect of non-conventional sources of dietary fiber (tropical fruits).