Juan Andrade Laborde
- GaInesville FL UNITED STATES
- College of Agricultural and Life Sciences
Juan Andrade Laborde develops sustainable strategies and technologies that can be used to deliver nutrition to vulnerable populations.Contact More Open options
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
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 Society
Ece Gulkirpik, et. al
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 Institute
Juan E Andrade, et. al
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.
In-Country Method Validation of a Paper-based, Smartphone-assisted Iron Sensor for the Food Fortification ProgramsCurrent Developments in Nutrition
Juan Andrade, et. al
Food fortification programs and food companies in low-income settings, such as in the case of Mexico, lack the ability to monitor the micronutrients added to staples entering local markets. The purpose of the present work is to validate a user-friendly sampling kit and quantify the final error parameters of a paper-based, smartphone-assisted sensor (Nu3px) for the determination of iron in corn flours within the context of Mexico's food fortification program.