Rodrigo Valenzuela Baez
Rodrigo Valenzuela Baez completed his pre-graduate studies (nutritionist) at the University of Chile (2003), his Masters in nutrition and food technology at the University of Chile (2007), and Doctoral degree in nutrition and foods at the University of Chile (2012). Currently, he is an Associate Professor in Nutrition Department at the Faculty of Medicine, University of Chile, Santiago, Chile. He does research in nutrition and food sciences. Dr. Valenzuela\'s teaching areas are food science and nutrition, and fats and oils in human nutrition. His current research areas are lipids in health and disease, metabolism and cytoprotection by long-chain polyunsaturated fatty acids from marine origin, bioconversion of n-3 and n-6 fatty acids from vegetable and marine oils, and physiological effects of n-3 fatty acid as a functional food. Dr. Valenzuela has more than 80 research publications in the lipid and metabolism area.