Prof. Sonia Sayago


Dr. Sonia Sayago. Panel Discussion - Speaker Latin Food 2022, Puebla, México - AMECA, AC

TecNM/ I.T. Tepic, México.

Prof. Sonia Sayago Ayerdi, has a degree in Chemistry from Universidad La Salle, with a Master’s degree in Sciences in Development of Biotic Products from the IPN and a PhD in Nutrition from the Complutense University of Madrid. Since 2010 she is a professor in the Technological Institute of Tepic and she belongs to the National System of Researchers (SNI) Level III.

She is coordinator of the Ibero-American 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 committee of the Mexican Association of Food Sciences (AMECA) during the periods 2015-2017 and 2017-2019, and associate editor of the journal Food Chemistry and Food Research International from Elsevier, guest editor on journals such as Current Opinion in Food Science, Food Research International, Frontiers in Microbiology and Nutrition, and Food Chemistry X.

To date, she has directed 25 funded projects, 7 research stays at different universities such as the Central University of Venezuela, the Institute of Food Science and Technology of Madrid, the University Hospital of La Paz in Madrid and the University of Maastricht. She has bachelor’s, master’s (19), and doctoral (5) graduate students and has 110 indexed articles, 14 book chapters, 4,233 journal citations with an h-index of 33, according to Google Scholar.

One of her main interests is conducting group research on underutilized indigenous foods, the traditional Mexican diet, and the potential use of food by-products, and evaluating the effect of processing on the bioaccessibility and bioavailability (in vitro and in vivo) of bioactive compounds. Furthermore, she is interested in simulating colonic fermentation in humans and evaluating the prebiotic effect of unconventional 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 necessity that today can give concrete answers to frontier questions that S&T must answer.