Juan Andrade Laborde
Associate Professor | University of Florida
GaInesville, FL, UNITED STATES
Juan Andrade Laborde develops sustainable strategies and technologies that can be used to deliver nutrition to vulnerable populations.
Biography
Juan Andrade Laborde is an associate professor of global nutrition in the Department of Food Science and Human Nutrition with a long-term goal to develop sustainable strategies and technologies that can be used to deliver adequate nutrition, especially micronutrients, to residents of low-income countries and thereby help to promote human health and economic development.
Juan's research is focused on agriculture and food and nutrition security programs, food fortification, low-cost, point-of-use diagnostic tools for assessment, quality of food aid products and experiential learning education programs. Juan's current research efforts are focused on the problem of protein and micronutrient malnutrition, development of better vehicles for food fortification and improvement of RUTF functionality.
Areas of Expertise (6)
Food Aid
Micronutrients
Internatinal Development
Human Nutrition
Food Science and Technology
Food Fortification
Articles (4)
Quality characteristics and sensory evaluation of protein-rich baked snacks for adults with chronic kidney disease: a proof of concept study
Journal of NephrologyDanielle Francesca Aycart, et. al
2023-10-01
Adults with chronic kidney disease (CKD) have different protein requirements than the general population. Limited protein-rich baked snack options are available for CKD adults. The purpose of this proof of concept study was to develop two protein-rich baked snacks made with whey protein isolate and soy protein isolate and to evaluate their quality characteristics and sensory perceptions for adults with CKD.
Evaluation of a low-resource soy protein production method and its products
Frontiers in NutritionEce Gulkirpik, et. al
2023-04-19
One key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernutrition, but it is underutilized for human consumption.
Evaluation of Oxidative Stability of Full-fat Soybean Flour Stored Under Accelerated Conditions as Influenced by Traditional Processing Methods.
Journal of the American Oil Chemists SocietyEce Gulkirpik, et. al
2021-09-01
Traditional pre-treatment methods will improve oxidative stability indicators of full-fat soybean flour exposed to high temperature and humidity conditions after 12 weeks of storage as compared to non-treated full-fat soybean flour stored under similar and room temperate and low humidity storage conditions. We can improve the oxidative stability of full fat soybean flour so as to make this nutrient dense ingredient more available to enhance nutrition in Sub Saharan Africa.
Rice fortification in Bangladesh: Technical feasibility and regulatory requirement for introducing rice fortification in public modern storage/distribution of fortified rice …
International Food Policy Research InstituteJuan E Andrade, et. al
2021-09-01
Micronutrients, often referred to as vitamins and minerals are vital to healthy development, disease prevention and wellbeing. Although only required in small amounts, micronutrients are not produced in the body and must be derived from the diet. Commonly cited micronutrients include iron, vitamins A, B, D, Iodine and Zinc.
