Dr Paz Etcheverry

7月 2, 2014

Dr Paz Etcheverry obtained her MS in Food Science and Nutrition from North Carolina State University and her PhD in Food Science and Technology from Cornell University in Ithaca, NY. When she was a postdoctoral associate at Baylor College of Medicine (Houston, TX), she focused her research efforts on mineral nutrition, especially on iron bioavailability as iron deficiency is the most prevalent micronutrient deficiency in the world. Paz has published in high-impact journals including the American Journal of Clinical Nutrition, the Journal of Nutrition, and the Journal of the American College of Nutrition, amongst others. She now focuses on teaching undergraduate- and graduate-level nutrition courses and enjoys being a freelance science editor and nutrition/medical writer. Her areas of expertise include food science, nutrition, public health, and biotechnology.