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Researcher profile

Jorge Toro Vazquez

Personal Data:
Academic Degree:  PhD Degree
SNI Level: III
Institutional Data:
Affiliation: Faculty of Chemistry

Office Address: Av. Dr. Manuel Nava 6 Zona Universitaria CP. 78210 San Luis Potosi
Phone Number: (+52) 4448262460
Ext.: 5850
  1. PhD Degree
    Cornell University
  2. Master's Degree
    Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional
  3. Bachelor's Degree
    Universidad Autónoma de San Luis Potosí

Jorge Fernando Toro-Vazquez, Ph.D. in Food Chemistry from Cornell University, he was Head of the Department of Chemistry (1996-2008) and Vice-president of Research and Graduate Study (2009-2019) at the UASLP, currently working as a Professor at the Department of Chemistry, Laboratory of Physical and Chemical Properties of Foods at the UASLP. He has published more than ninety peer-reviewed papers and several book chapters, mainly in the area of studying the chemical and physical properties/behavior of foods and food components in simple and complex model systems. His current research projects are associated with phase transitions and structural organization of lipids (i.e., crystallization, gelation and in general molecular-self assembly), and their application in vegetable oil processing and the development of novel lipid-based trans-free food products. Dr. Toro-Vazquez is an associated editor of the Journal of the American Oil Chemist's Society, reviewer of several scientific journals, and is an active member of the Mexican Academy of Sciences, the American Oil Chemists Society, the Institute of Food Technology, and has been awarded the maximum level or recognition by the CONACYT (SNI 3). Dr. Toro-Vazquez also works as a consultant of several international food and cosmetic companies associated with the production of lipid-based products (i.e., Bimbo, Campbell’s, Glaxo-Smith-Kline, FUSONI, FOAMIX, Cargill, MULTICERAS, Ragasa Industrias, Palsgaard Industries). The CONACYT has awarded him twice with the National Award in Food Science and Technology (México), and in 2017 he received the “Timothy L. Mounts” award from the American Oil Chemists’ Society (USA).

Personal Researchs Interest
  1. Food Science and Technology
  2. Physicochemistry of Food
  3. Molecular self-assembly
  4. Phase transition of biomolecules
Research Interests of Research Group
  1. Relationship between the physcochemical properties of skin-health products, processing variables and product shelf-life
    01/06/2016 - 15/12/2020
    FOAMIX Industries
  2. Estudio de las variables que determinan el desarrollo de Organogeles a base de Fosfolípidos y Monoglicéridos
    04/07/2017 - 17/12/2019
  3. Desarrollo de una grasa vegetal comestible fluida y funcional mediante el uso de moléculas organogeladoras
    01/03/2018 - 17/12/2018
    Consejo Nacional de Ciencia y Tecnología y Ragasa Industrias
  4. Desarrollo de Técnicas Reológicas y Calorimétricas para Productos Cosméticos
    10/12/2013 - 10/12/2015
  5. Estudio de Factores Físicos y Químicos que Determinan la Organogelación de Esteres y Alcanos Constitutivos de Bioceras Comestibles
    01/06/2012 - 01/05/2015
  6. Desarrollo del Cuerpo Académico de Fisicoquímica de Alimentos en el fortalecimiento del Programa de Posgrado en Bioprocesos
    01/03/2014 - 28/02/2015