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Quality characteristics and sensory evaluation of protein-rich baked snacks for adults with chronic kidney disease: a proof of concept study

Evaluation of a low-resource soy protein production method and its products

Evaluation of Oxidative Stability of Full-fat Soybean Flour Stored Under Accelerated Conditions as Influenced by Traditional Processing Methods.

Rice fortification in Bangladesh: Technical feasibility and regulatory requirement for introducing rice fortification in public modern storage/distribution of fortified rice …

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.

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