Biography:
Leocadio Alonso, earned his Ph.D at Biochemistry department from the University Complutense of Madrid. He is scientist of the Spanish Council of Scientific Research (CSIC) in Spain. His research focused in the area of Food Science and Technology in the line of chemistry and biochemistry of milk fat (fatty acids, polyunsaturated fatty acids, conjugated linoleic acids, trans fatty acids, bioactive lipids compounds and cholesterol) in milk and dairy products. His scientific contributions include over 70 refereed scientific journal (SCI) and more than 10 technological Spanish journal (no SCI), monographs and chapter of books
