Bachelor's Degree in Sustainable Food

My name is Diana Laura Rios Sanchez, I am 24 years old, I am part of the first women from Tulancingu to win the first place in NASA, I graduated with a degree in sustainable food, I am currently studying a master's degree in food science, I work in a community garden and I am proudly entrepreneur of pizzaranty, where pizzas are made from amaranth, gluten free and gourmet ingredients.

About pizzaranty: Eco company founded in 2021, with the objective of offering pizzas with organic, vegan, gourmet and endemic ingredients from Mexico. Nutritionally it contains more protein and less carbohydrates due to the use of amaranth, it is rich in antioxidants thanks to the use of xoconostle scientifically based. Supporting a circular and local economy, taking care of the environment during its production and consumption process, seeking sustainability through clean technologies, using biodegradable packaging and giving a second life to the waste produced.

About RENACER Sustainable Community Garden: This community garden is defined by integrating the social, urban, environmental and economic environment in which it is established. The purpose of the community garden is not only defined by the agricultural products that are produced, but rather by the social capital that it generates. Social equity, fair trade, empowerment and self-management are some of the issues that are addressed in collaboration with the community leadership.

I am Marycarmen, a graduate of the second generation of the Bachelor's Degree in Sustainable Food from the Autonomous University of the State of Hidalgo (UAEH), with a focus of knowledge in the planning, design, development and elaboration of food with nutritional, functional and sensory quality, using organic and/or endemic ingredients, developed through low environmental impact technologies, as well as the design and creation of sustainable food systems.

Regarding my professional development, I have participated in multiple international congresses, highlighting the IV Congress of Researchers of the SNI and Iberoamerica and the II Latin American Congress of Agroindustrial Engineering, with topics related to sustainable food, such as beekeeping and the use of pulp and seeds of acidic cactus fruits as functional ingredients in amaranth cookies. In addition, I have collaborated in scientific research works, being co-author in a chapter of the book Handbook of Oleoresins in the year 2022. In addition, I have been awarded with the Prize to the best work of the Student Forum by the Mexican Association for the Protection of Food A.C., for the presentation as Co-author of the work entitled: "Effect of aqueous extract of Kalanchoe pinnata on nematodes of the Anisakidae family obtained from Lisa (Mugil Curema)" in June 2021. I am currently pursuing my Master's degree in Food Science and I am part of the teaching staff of the Bachelor's degree program in Sustainable Food.