Elvira Gonzalez de Mejia

Elvira Gonzalez de Mejia has a B.S. in Biochemical Engineering, M.S. in Food Science and Technology, and Ph.D. in Plant Biotechnology. She is a professor at the University of Illinois (UI) specializing in food enzymology and food proteins and enzyes. Her research efforts are focused on food components with biological benefits to human health and their mechanism of action. She and her team of students and visiting scholars have published over 280 peer-reviewed articles, 30 chapters in books, co-edited three books on Hispanic Foods, and presented over 150 lectures in scientific meetings. She is considered a world leader in the health benefits of bioactive compounds from plant foods. Her research has increased her understanding of plant foods' anti-cancer, anti-inflammatory, and other physiological properties. She has dedicated her research to reducing disease and promoting health and wellness as a global priority.