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Nuria C. Acevedo, PhD (she/her/hers)

Sr Principal Scientist
Griffith Foods / Iowa State University, United States

Nuria Acevedo received her PhD degree in Food Chemistry from the University of Buenos Aires, Argentina. After her Post-doctoral fellowship at the University of Guelph she joined the Department of Food Science and Human Nutrition at Iowa State University as an Associate Professor. She obtained her tenure at ISU and then joined Griffith Foods as Sr. Principal Scientist. Her primary research interests lies in the area of soft material science of food components, with emphasis on lipids; and the mechanical and structural properties of foods. Particularly, the development of novel techniques for nano-engineering lipid matrices with improved functional properties. Her focus is to establish relationships between the structure and stability of high fat food products, learning about the implications on product functionality.

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