Bioprocesses and Food science and Technology professional with specialization in oils and fats. With PhD by the Universidad Autónoma de San Luis Potosí. She developed an interchange in the PhD to the Guelph University, in Ontario Cánada. She studied the master in the Universidad Autónoma de Querétaro and her bachelor's degree in the Universidad Autónoma de San Luis Potosí. Her adscription is on the Coordinación Académica Región Altiplano Oeste, Salinas de Hidalgo, S.L.P. She is Candidato in the National System of Researchers in México. She has the PRODEP profile. Capacity of develop novel technologies ie. gelled oils like substitutes in products with saturated and trans fatty acids "bad fats". Too developed investigation in the dveloped of new products with subproducts like pumpkin, chili and prickly seeds. She has Knoldgege in gells, emulsions and antioxidants areas. She has particular experience in DSC, rheometry, microscopy, and other laboratory techniques. Work qualities: highly dedicated, organized, and positive driven attitude.

1. Food Technology with Speciality in Fats and Oils

1. Food Technology & Quality in Agroindustrial Processes and Products

1. ELABORACIÓN DE BOTANAS ALTAS EN PROTEINA Y BAJAS EN GRASA A PARTIR DE LEGUMINOSAS
   16/08/2018 - 14/08/2019
   Universidad Autónoma de San Luis Potosí. Fondo de Apoyo a la Investigación (FAI)