Sonia Guadalupe Sayago Ayerdi

Sonia Guadalupe Sayago Ayerdi has a degree in Chemistry from the Universidad La Salle A.C., a Master of Science in Biotic Product Development from the IPN, and a PhD in Nutrition from the Complutense University of Madrid. She began her career as a teacher at the Technological Institute of Acapulco and, thanks to the support of the National Technological Institute of Mexico, was trained as a researcher.

Upon returning from the PhD, she joined the Technological Institute of Tepic Graduate Program, where she has been working since 2010. She currently has the category of Professor-researcher with a PRODEP profile. She has been a member of the National System of Researchers (SNI) since 2009 and is currently Level III.

I believe that it is important to provide answers to the great problems that exist in Mexico. In addition, the country's biodiversity and possibilities for its exploitation have led it to emphasize the study of tropical fruits.

One of her main interests is to carry out group research on underutilized Indigenous 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

In addition, she is interested in simulating colonic fermentation in humans and evaluating the prebiotic effect of nonconventional sources of dietary fiber (tropical fruits) and, above all, collaborating with researchers in the areas of nutrition, biochemistry and molecular biology to complement these studies. . She is convinced that multidisciplinary research is a need that today can provide concrete answers to frontier questions that S&T must answer.

She was the coordinator of the Network of Underutilized Native Foods (ALSUB-CYTED, 118RT0543) of the IberoAmerican Program of Science and Technology for Development, participates as a member of the Technical Committee of the National Network for Research, Innovation and Development in Functional and Nutraceutical Foods (AlfaNutra ), member of the Mexican Academy of Sciences, member of the steering committee of the Mexican Association in Food Sciences (AMECA) during the periods 2015-17 and 2017- 19, and Associate Editor in Food Chemistry of Elsevier, Guest editor in Current Opinion in Food Science, Food Research International, Frontiers in Microbiology and Nutrition and Food Chemistry X.