Foodinformatics

1. Introduction to Molecular Similarity and Chemical Space.- 2. The Chemical Space of Flavors.- 3. Chemoinformatics Analysis and Structural Similarity Studies of Food-Related Databases.- 4. Reverse Pharmacognosy: A Tool to Accelerate the Discovery of New Bioactive Food Ingredients.- 5.  Molecular Approaches to Explore Natural and Food-Compound Modulators in Cancer Epigenetics and Metabolism.- 6.  Discovery of natural products that modulate the activity of PPARgamma: a source for new antidiabetics.- 7.  DPP-IV, An Important Target for Anti-diabetic Functional Food Design.-8.  Comparison of Different Data Analysis Tools to Study the Effect of Storage Conditions on Wine Sensory Attributes and Trace Metal Composition.- 9.  Software and Online Resources: Perspectives and Potential Applications.

Dr. Karina Martinez-Mayorga earned a Bachelor of Science in Food Chemistry in 1998 and a Ph.D. in 2005 with Professor Gabriel Cuevas, both from the National Autonomous University of Mexico (Universidad Nacional Autonoma de Mexico-UNAM) in Mexico City. During her doctoral studies, she participated in research visits with Professor Jesus Jimenez-Barbero in Madrid, Spain, and instructed in the School of Chemistry at UNAM and La Salle University. In February 2005, Dr. Martinez-Mayorga joined the Professor Michael F. Brown's group at the University of Arizona as a postdoctoral fellow, conducting experimental and computational research on membrane proteins and membrane lipids. In August 2007, she joined the Torrey Pines Institute for Molecular Studies in Florida as Assistant Member. In August 2012, Dr. Martinez-Mayorga joined the Institute of Chemistry at UNAM in Mexico City. Dr. Martínez-MayorgaŽs research focuses on the development of structural models to understand molecular recognition processes employing computational and spectroscopic techniques. Her lab employs computational methods to investigate the potential role of flavor chemicals as bioactive molecules. Other areas of interest include the development of antiparasitic and analgesic agents. In collaboration with Dr. Medina-Franco and other scientists, Dr. Martinez has expanded the concepts and applications of chemoinformatics to the Food Chemistry area.

José L. Medina-Franco received a Bachelor of Science degree in chemistry from the National Autonomous University of Mexico (UNAM) in 1998. That same year, he joined Procter & Gamble in Mexico City, working in the research and development department. He received a Master of Science degree in 2002 and a Ph.D. degree in 2005, both from the UNAM. During his doctoral studies, José conducted research at a major research center in Madrid, Spain; at the University of North Carolina at Chapel Hill and at the University of Arizona. In 2005, he joined the University