Prof. Dr. Sonia Guadalupe Sayago Ayerdi

Sonia Guadalupe Sayago Ayerdi, has a degree in Chemistry from the Universidad La Salle A.C., and a PhD by Complutense University of Madrid. She joined the Graduate Program of the Technological Institute of Tepic. She is coordinator of the Network of Underutilized Native Foods (ALSUB-CYTED, 118RT0543) of the Ibero-American Program of Science and Technology for Development, 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. Until now, she has directed 27 funded projects, 7 research stays in different universities such as, the Institute of Food Science and Technology in Madrid, the University Hospital of La Paz in Madrid, and the University of Maastricht. She has graduated Bachelor, Master and PhD students and has 115 indexed articles, 14 book chapters, 4121 citations to publications with a 33 h-index, according to Google Scholar.