María I. Tapia
AUTHOR

María I. Tapia

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María I. Tapia (Bilbao, Spain) holds a degree in Biology and a PhD in Biochemistry and Molecular Biology (Extraordinary Doctorate Award). Her scientific background in fundamental aspects of life was complemented by postdoctoral training in biotechnology at the Institut Pasteur (Paris), where she further honed her professional skills. Her career spans more than fifteen years in the pharmaceutical and agri-food sectors, focusing on areas such as metabolism regulation, vaccine development, functional foods, fruit quality improvement, and the detection and control of chemical and microbiological contaminants in food products and water quality. In 2016, a decisive turning point occurred in her career: she became deeply involved in writing popular science books on nutrition and health. She aims to make the best information accessible to those without specialized scientific training so they can apply it in their daily lives. The author’s professional experience provides her with an insider's perspective on the industry, allowing her to help readers: 1) become familiar with the topics covered in her books; and 2) distinguish scientific facts from marketing claims.
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