Delivery of Therapeutics for Biogerontological Interventions: From Concepts to Experimental Design

Author:   Wing-Fu Lai, PhD (School of Food Science and Nutrition, University of Leeds)
Publisher:   Elsevier Science Publishing Co Inc
ISBN:  

9780128164853


Pages:   204
Publication Date:   03 July 2019
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Our Price $330.00 Quantity:  
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Delivery of Therapeutics for Biogerontological Interventions: From Concepts to Experimental Design


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Overview

Delivery of Therapeutics for Biogerontological Interventions: From Concepts to Experimental Design provides tactics on how to facilitate planning and research in interventive biogerontology. The book helps create clearer directions for the translation of existing advances in delivery technologies, from lab to practice. It is ideal as a starting point for scientists, clinicians and those interested in the field of biogerontology, biomedicine or nanotechnology, comprehensively discussing how to translate bench works to practicable tactics that retard the aging process. Using support from recent advances reported in literature, this title takes advantage of delivery technologies to develop biogerontological interventions, from concept to experimental design.

Full Product Details

Author:   Wing-Fu Lai, PhD (School of Food Science and Nutrition, University of Leeds)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.570kg
ISBN:  

9780128164853


ISBN 10:   0128164859
Pages:   204
Publication Date:   03 July 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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Dr. Wing-Fu Lai received his MSc degree in Materials Engineering and Nanotechnology from the City University of Hong Kong, and earned his PhD in Chemistry from the University of Hong Kong. He is currently an Associate Professor in School of Food Science and Nutrition at the University of Leeds. He is also an Honorary Professor at Zhejiang Provincial People’s Hospital. Dr. Lai has been qualified as a Licensed Pharmacist and a Registered Dietitian in People's Republic of China, in which he has also been accredited as “Overseas High-caliber Personnel” by Shenzhen Municipal People's Government. Dr. Lai is a Registered Nutritionist in the UK, and a Fellow of the UK Higher Education Academy, and has received his Certified Food Scientist credential from the International Food Science Certification Commission in the United States. Till now Dr. Lai has served as an ad-hoc reviewer for over 110 international journals.

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