Mexico
Cristina Chuck Hernández
Tecnologico de Monterrey, School of Engineering and Sciences, Mexico
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Cristina Chuck Hernández holds a Ph.D. Degree in Biotechnology from Tecnologico de Monterrey. She is a professor and researcher of the School of Engineering and Sciences and a founder of the Research Center for Protein Development (CIDPRO), an initiative to extract and modify functional proteins for food applications. Her professional experience includes a seven-year tenure as Instructor-Consultant for the food industry (IDEA S.A de C.V, 200-2007). She was an intern in the United Nations Industrial Development Organization (UNIDO, Vienna, Austria, 2012) in the Energy and Climate Change Branch.
Since 2021, she is a member of the National Researchers Council (Level 2). She was granted the Romulo Garza Award for Research and Sciences (third place, 2009) and “Premio Mujer Tec” in 2015 in the Mentorship category because of her work helping female students and engineers to pursue their goals in academia and industry.
Research Areas: (a) protein extraction processes for vegetable proteins with food applications; (b) methods for selective inactivation of anti-nutritional compounds from pulses; and (c) changes in protein structure and their impact on the functional properties within a food matrix.
ORCID: 0000-0002-3555-4826
Webpages:
https://sites.google.com/a/itesm.mx/cristina-chuck/
https://www.linkedin.com/in/cristina-chuck-hernandez-1397b022/
https://www.researchgate.net/profile/Cristina_Chuck-Hernandez
Lucio Sifuentes
Facultad de Ciencias Biológicas, Universidad Autónoma de Coahuila, Mexico
Ph.D. in Biochemical Engineering from Technological Institute of Durango. He is a Professor and Researcher at the Faculty of Biological Sciences of the Autonomous University of Coahuila and currently a postdoctoral researcher at the Technological Institute of Monterrey. He has experience in microbial fermentation, protein purification, biotech product development, and process optimization. He has been thesis advisor of Bachelor’s, master’s degree, and Ph.D. students and author of national and international publications.
ORCiD: 0000-0002-1762-4317
César Ozuna
Universidad de Guanajuato, Life Science Division, Mexico
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My name is Dr. César Ozuna, I am a professor and researcher at the Food Department of Universidad de Guanajuato, Mexico. My main research interest is the application of non-thermal technologies in food science. Currently, I am researching strategies of sugar and fat reduction in foods. Also, I am working on various projects related to Mexican culinary products such as organic coffee, agave syrup, and Mexican edible flowers. I am a leader of the Food Technology and Innovation Lab (Universidad de Guanajuato). I have 25 publications, 485 citations, and an h-index 10 in the Scopus database.
ORCiD: 0000-0003-4236-2328
Rosa María Mariscal
Departamento de Salud, Universidad Iberoamericana Mexico
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She is a titular professor at the Health Department of the Iberoamericana University. She holds a Ph.D. in Material Sciences from CINVESTAV-Querétaro, evaluating the process's influence on maize's nutritional characteristics. She has experience in the food science and technology field, mainly in food conservation and processing, cereal, starch technology, and food composition and analysis. She had collaborated in different projects of food science in national and international institutions. She is the author of international publications and has coordinated around 12 bachelor theses. She has 131 cites and an H index 7.
ORCiD: 0000-0001-9871-0614
Departamento de Nutrición, Universidad de Monterrey, Mexico
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Dr. (Mrs.) Anayansi Escalante is a subject teacher of the Nutrition Department at Universidad de Monterrey and the School of Engineering and Sciences at Tecnológico de Monterrey. She completed her doctorate studies in Food Science (Universidad de Sonora) and a postdoctoral position at the Bio-organic Materials Lab at CINVESTAV-Qro. Her research for the last few years has focused on cereal and pseudocereals science; physicochemical, morphological, rheological, sensory, and textural properties of vegetable food products. Besides, the phytochemical components of foods with nutraceutical and functional features are also part of her studies. Optimization of processes to obtain products with alternative nixtamalization technologies, such as extrusion, ecological-sustainable approach, focusing on retaining beneficial grains compounds with antioxidant activity.
Her ongoing projects include developing new formulations to obtain grain-based products with low-cost production and high nutritional and functional composition. She has various research papers and book chapters.
ORCID: 0000-0002-6781-5154