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disciplinary
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curricular

selection process
Generations of
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Foundations
disciplinary

 
Profile of
entrance and
egress
Map
curricular

 

selection process
 
Generations of
Students
 

DISCIPLINARY BACKGROUND


Why study the Master's Degree in Food Science?


Currently, society demands safe food and with a nutritional energy balance that besides nourishing, provide a benefit to the health of the population, this and other factors have led to the development or adaptation of other technologies of production, preservation and processing of food, which have contributed to the food industry to maintain and improve its growth. In this sense, there are natural resources necessary for the production of food in the State of Hidalgo and on the other hand, the society of Hidalgo requires a graduate program that has a direct impact on the agri-food sector of the State and mainly in the food industry. That is why the purpose of the Master's Degree in Food Science is to study the field of Food Science, contemplating aspects that have to do with the use, characterization and conservation of agri-food products and by-products, in order to respond to social demands and face the challenges posed by the transformations of the contemporary world in the food field. Moreover, this program is distinguished by offering a complete range of elective courses in the area of food, which is not offered in any other postgraduate program at the national level.

Mission

To train Masters in Food Science, with a solid academic, scientific and research preparation, with ethical principles and committed to the development of the country, who contribute to the characterization, conservation and use of agri-food products and by-products, through knowledge and skills in the area of food.

Vision

In 2026, the Master's Degree in Food Science is a program of excellence due to the acceptance of its graduates who have ethical principles and a solid scientific background, supported by nationally and internationally recognized academic bodies and cutting-edge research lines that allow them to generate and apply knowledge in the characterization, conservation and use of agro-industrial products and by-products of interest to the food industry.

Objectives

  • To train professionals in food sciences, with scientific and technical knowledge, capable of identifying problems related to the food area, and promote their solution through research, in the regional, national and international context.

  • To provide knowledge through the use of new conservation, utilization and characterization technologies that allow understanding the structure-function relationship of biomolecules of food interest.

  • Analyze the use of bioactive compounds and biomolecules of interest for application in the food industry, from agricultural products and by-products, for the design of new biodegradable packaging materials for the preservation of perishable products or the development of functional foods.

  • Develop skills for the dissemination and disclosure of knowledge in oral and written form, through participation in various academic forums in order to contribute to the generation and application of knowledge.

Lines of Knowledge Generation and Application

To guarantee the collegial participation and operation of the Master's Program in Food Science, the academic staff is grouped into three LGACs.


  1. Characterization, Conservation and Use of Agri-food Products and By-products: where transformation processes, physicochemical and structural characterization of macromolecules from non-conventional sources and the conservation of agri-food products are developed.

  2. Application of Phytochemicals and Nutraceuticals in Agri-Food Systems: which includes the use of agri-food products through the use of bioprocesses, natural products and dispersed systems and the application of phytochemicals and nutraceuticals in food systems.

  3. Agri-food Bioprocesses: where the extraction and determination of functional properties of biopolymers, rheology and characterization of biological systems, films and biodegradable coatings are carried out.



Duration

2 YEARS (4 SEMESTERS)


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Basic Academic Core

Composed of 10 research professors with doctorate degrees.



ACADEMIC PRODUCTIVITY

  • Estrada-Fernández, A. G., Dorantes-Bautista, G., Román-Guerrero, A., Campos-Montiel, R. G., Hernández-Uribe, J. P., & Jiménez-Alvarado, R. (2021). Modification of Oxalis tuberosa starch with OSA, characterization and application in food-grade Pickering emulsions. Journal of food science and technology, 58(8), 2896-2905. https://doi.org/10.1007/s13197-020-04790-y. https://doi.org/10.1007/s13197-020-04790-y

  • González-Cervantes, M. E., Hernández-Uribe, J. P., Gómez-Aldapa, C. A., Navarro-Cortez, R. O., Palma-Rodríguez, H. M., & Vargas-Torres, A. (2021). Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (Ustilago maydis). Journal of Food Processing and Preservation, 00, e15825. https://doi.org/10.1111/jfpp.15825. https://doi.org/10.1111/jfpp.15825

  • Chavarria-Fernandez, S.M., Berrios, J.D.J., Pan, J.L., Alves, P.L., Palma-Rodriguez, H.M., Hernandez Uribe, J.P., Aparicio-Saguilan, A. and Vargas-Torres, A. (2021), Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti. Int J Food Sci Technol. https://doi.org/10.1111/ijfs.15058

  • Reyes-Portillo, K.A., Quintero-Lira, A., Piloni-Martini, J. et al. (2021) Using BAMLET complex in a functional spreadable cheese elaborated with bovine colostrum. J Food Sci Technol 58: 3465-3472. https://doi.org/10.1007/s13197-021-04990-0

  • Campos-Montiel, R.G.; Santos-Ordoñez, N.; Almaraz-Buendía, I.; Aguirre-Álvarez, G.; Espino-García, J.J.; Ludeña-Urquizo, F.E.; González-Tenorio, R.; Pérez-Soto, E.; Cenobio-Galindo, A.d.J. (2021) Impact of incorporating double emulsions with bioactive compounds of acid cactus fruits in emulsified meat products during storage. Journal of Food Processing and Preservation, 45, e15477.

  • Peláez-Acero, A.; Cobos-Velasco, J.E.; González-Lemus, U.; Espino-Manzano, S.O.; Aguirre-Álvarez, G.; González-Montiel, L.; Figueira, A.C.; Campos-Montiel, R.G. (2021) Bioactive compounds and antibacterial activities in crystallized honey liquefied with ultrasound. Ultrasonics Sonochemistry. https://doi.org/10.1016/j.ultsonch.2021.105619

  • Vicente-Flores, M., Güemes-Vera, N., Chanona-Pérez, J.J., Quintero-Lira, A., Sánchez-Fuentes, C.E. Study of cellular architecture and micromechanical properties of cuajilote fruits (Parmentiera edulis D.C.) using different microscopy techniques. Microscopy Research and Techniquethis link is disabled, (2021), 84(1), pp. 12-27.

  • González-Cervantes, M. E., Palma-Rodríguez, H. M., Hernandez-Uribe, J. P., Guzman-Ortiz, F. A., Vargas-Torres, A., (2020). Effect of two different drying methods on molecular structure, in vitro digestibility and chemical properties of oca tuber flour. Starch. https://doi.org/10.1002/star.202000037

  • García-Vázquez L.G., Zepeda-Bastida A., Ayala-Martínez M., Soto-Simental S. (2020) Infusion of Chenopodium ambrosioides consumed by rabbits: effects on carcass, meat and burger quality. Food Science andTechnology. https://doi.org/10.1590/fst.32819.

  • León-López, A.; Pérez-Marroquín, X.A.; Campos-Lozada, G.; Campos-Montiel, R.G.; Aguirre-Álvarez, G. (2020) Characterization of whey-based fermented beverages supplemented with hydrolyzed collagen: antioxidant activity and bioavailability. Foods 9, 1106. https://doi:10.3390/foods9081106

  • Ángeles-Santos, C.; Aguirre-Cruz, G.; Jiménez-Alvarado, R.; León-López, A.; Aguirre-Álvarez, G. (2020) Isolation and characterisation of ovine collagen hydrolysates following thermal and different enzymatic treatments. International Food Research Journal 27, 1038-1045.

  • Aguirre-Cruz, G.; León-López, A.; Cruz-Gómez, V.; Jiménez-Alvarado, R.; Aguirre-Álvarez, G. (2020) Collagen hydrolysates for skin protection: oral administration and topical formulation. Antioxidants, 9, 181. DOI: 10.3390/antiox9020181

  • Ángel-Omar Pérez-Arauz, Adriana-Inés Rodríguez-Hernández, Ma. Rocío López-Cuellar, Víctor-Manuel Martínez-Juárez, Norberto Chavarría-Hernández. (2020) Films based on Pectin, Gellan, EDTA, and bacteriocin-like compounds produced by Streptococcus infantarius for the bacterial control in fish packaging. Journal of Food Processing and Preservation, 45(1). https://doi/epdf/10.1111/jfpp.15006. https://doi/epdf/10.1111/jfpp.15006

  • Gabriela Medina-Pérez, José Antonio Estefes-Duarte, Laura N. Afanador-Barajas ,Fabián Fernández-Luqueño, Andrea Paloma Zepeda-Velázquez, Melitón Jesús Franco-Fernández, Armando Peláez-Acero and Rafael Germán Campos-Montiel. (2020) Encapsulation preserves antioxidant and antidiabetic activities of cactus acid fruit bioactive compounds under simulated digestion conditions. Molecules. https://doi.org/10.3390/molecules25235736

  • Jose L. Roman-Moreno, Guadalupe P. Radilla-Serrano, Alejandra Flores-Castro, Jose De J. Berrios, Gregory Glenn, Areli Salgado-Delgado, Heidi M. Palma-Rodríguez, Apolonio Vargas-Torres (2020). Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour.6, 9. https://doi.org/10.1016/j.heliyon.2020.e04927. https://doi.org/10.1016/j.heliyon.2020.e04927

  • Lorena Rivera-Hernández, Norberto Chavarría-Hernández, Ma del Rocío López Cuellar, Víctor Manuel Martínez-Juárez & Adriana-Inés Rodríguez-Hernández (2020) Pectin-gellan films intended for active food packaging: release kinetics of nisin and physico-mechanical characterization. J Food Sci Technol 58, 2973-2981, https://doi.org/10.1007/s13197-020-04800-z

  • O. Alfaro-Galarza, E.O. López-Villegas, N. Rivero-Perez, D. Tapia- Maruri, A.R. Jiménez-Aparicio, H.M. Palma-Rodríguez, A. Vargas-Torres (2020). Protective effects of the use of taro and rice starch as wall material on the viability of encapsulated Lactobacillus paracasei subsp. Paracasei. LWT, Volume 117, 108686. https://doi.org/10.1016/j.lwt.2019.108686.

  • Pérez-Arauz AO, Aguilar-Rabiela AE, Vargas-Torres A, Rodríguez-Hernández A-I, Chavarría-Herández, Vergara-Porras B, Lopez-Cuellar M.R. (2019) Production and characterization of biodegradable films of a novelpolyhydroxyalkanoate (PHA) synthesized from peanut oil. Food Packaging and Shelf Life. 100297. https://doi.org/10.1016/j.fpsl.2019.01.001

  • León-López, A.; Morales-Peñaloza, A.; Martínez-Juárez, V.M.; Vargas-Torres, A.; Zeugolis, D.I.; (2019) Aguirre-Álvarez, G. Hydrolyzed collagen-sources and applications. Molecules 24, 4031.

  • León-López, A.; Fuentes-Jiménez, L.; Hernández-Fuentes, A.D.; Campos-Montiel, R.G.; Aguirre-Álvarez, G.(2019) Hydrolysed collagen from sheepskins as a source of functional peptides with antioxidant activity. International Journal of Molecular Sciences, 20, 3931.

  • Miguel A. Martínez-Ortiz, Heidi M. Palma-Rodríguez, Efigenia Montalvo-González, Sonia G. Sáyago-Ayerdi, Rubi Utrilla-Coello, Apolonio Vargas-Torres (2019). Effect of using microencapsulated ascorbic acid in coatings based on resistant starch chayotextle on the quality of guava fruit. Scientia Horticulturae 256, 108604. https://doi.org/10.1016/j.scienta.2019.108604.

  • Perla-Yesenia Jiménez-Villeda, Adriana-Inés Rodríguez-Hernández, Ma. del Rocío López Cuellar, Jesús-Melitón Franco-Fernández, Norberto Chavarría-Hernández. (2019) Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties Food Sci. Technol 2019, vol.39, n.2, pp.436-443. http://dx.doi.org/10.1590/fst.32717.

  • Castro-Mendoza, M., Palma, H., Heredia-Olea, E., Hernández-Uribe, J., López-Villegas, E., Serna-Saldivar, S., & Vargas-Torres, A. (2019). Characterization of a Mixture of Oca ( Oxalis tuberosa ) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes. Journal of Food Quality, 2019, 1-10. https://doi.org/10.1155/2019/1238562. https://doi.org/10.1155/2019/1238562.

  • Medina-Pérez G., Zaldívar-Ortega A.K., Cenobio-Galindo A.J., Afanador-Barajas, Vieyra-Alberto, Estefes-Duarte J.A. and Campos-Montiel R.G. (2019) Antidiabetic activity of cactus acid fruit extracts: Simulated intestinal conditions of the inhibitory effects on α-amylase and α-glucosidase. Applied Sciences. https://doi.org/10.3390/app9194066

  • De Jesús Cenobio-Galindo, A., Díaz-Monroy, G., Medina-Pérez, G., ...Vieyra-Alberto, R., Campos-Montiel, R.G. (2019) Multiple emulsions with extracts of cactus pear added in a yogurt: Antioxidant activity, in vitro simulated digestion and shelf life. Foods. https://doi.10.3390/foods8100429

  • González Victoriano,Guemes Vera, A. Chel Guerrero, Bernardino Nicanor, Soto Simental, José J. Chanona Pérez, Quintero Lira (2019) Physical-chemical characterization and antioxidant properties of extruded products made from mixtures composed of corn grits and red potato flour (Oxalis tuberosa),Caracterización físico-química y propiedades antioxidantes de productos extrudidos elaborados a partir de mezclas compuestas por semolina de maíz y harina de papa roja. CYTA - Journal of Food. https://doi.org/10.1080/19476337.2018.1554703

  • Roman Leyva-López, Heidi M. Palma-Rodríguez, Adolfo López-Torre, Jacqueline Capataz-Tafur, Luis A. Bello-Pérez, Apolonio Vargas-Torres (2019). Use of enzymatically modified starch in the microencapsulation of ascorbic acid: Microcapsule characterization, release behavior and in vitro digestion. Food Hydrocolloids 96: 259-266 . https://doi.org/10.1016/j.foodhyd.2019.04.056.

  • Victor Johan Acosta-Pérez, Paul Baruk Zamudio-Flores, José De Jesús Ornelas-Paz, Heidi Maria Palma-Rodríguez, Juana Juárez-Muñoz and Apolonio Vargas-Torres (2019). Effects of native and modified starches on the physicochemical and textural properties of rainbow trout(Oncorhynchus mykiss) fish burgers. CYTA - Journal of Food, https://doi.org/10.1080/19476337.2019.1574903

  • Páramo-Calderón, D. E., Aparicio-Saguilán, A., Aguirre-Cruz, A., Carrillo-Ahumada, J., Hernández-Uribe, J. P., Acevedo-Tello, S., & Torruco-Uco, J. G. (2019). Tortilla added with Moringa oleifera flour: Physicochemical, texture properties and antioxidant capacity. LWT, 100, 409-415. https://doi.org/10.1016/j.lwt.2018.10.078.

  • Güemes-Vera, N.,Juan, F.Z.M.,Soto, S.S. (2018) Frankfurter sausage texture is affected by using isolate, concentrate and flour of Lupinus albus and pork skin proteins. Food Research. 2018.

  • González, M.L., Sánchez, H.C.,Franco, F.M.J., Güemes, V.N. and Soto, S.S. (2018).Physical, chemical and texture characteristics of aro cheese. Food Research. 2018. https://doi/10.26656/fr.2017.2(1).211. 2-s2.0-85064866003.

  • Yareli Morales-Martínez, Ma del Rocío López-Cuellar, Norberto Chavarría-Hernández & Adriana Inés Rodríguez-Hernández (2018). Rheological behaviour of acetylated pectins from cactus pear fruits(Opuntia albicarpa and O. matudae). Food Hydrocolloids 85 (2018) 110-119 https://doi.org/10.1016/j.foodhyd.2018.07.009

  • Lorena Trejo-González, Adriana-Inés Rodríguez-Hernández, Ma. del Rocío López-Cuellar, Víctor-Manuel Martínez-Juárez & Norberto Chavarría-Hernández (2018) Antimicrobial pectin-gellan films: effects on three foodborne pathogens in a meat medium, and selected physical-mechanical properties, CyTA - Journal of Food, 16:1, 469-476, https://doi.org/10.1080/19476337.2017.1422278

  • Heidi A. Fonseca-Florido, Javier Castro-Rosas, Ernesto Hernández Hernández, José M. Mata-Padilla, Gonzalo Velázquez, Carlos A. Ávila-Orta, Adriana I. Rodríguez-Hernández & Carlos A. Gómez-Aldapa (2017): Structural properties of waxy corn and potato starch blends in excess water, International Journal of Food Properties, 20 (S1), S353-S365. https://doi. org/10.1080/10942912.2017.1297822

  • Heidi A. Fonseca-Florido, Juan Hernández-Ávila, Adriana I. Rodríguez-Hernández, Javier Castro-Rosas, Otilio A. Acevedo-Sandoval, Norberto Chavarría-Hernández & Carlos A. Gómez Aldapa. 2017. Thermal, rheological and mechanical properties of normal corn and potato starch blends. International Journal of Food Properties. 20(3), 611-622.

  • Vargas-Torres, A., Palma-Rodriguez, H. M., Berrios, J. D. J., Glenn, G., Salgado-Delgado, R., Olarte-Paredes, A., . . . Hernandez-Uribe, J. P. (2017). Biodegradable baked foam made with chayotextle starch mixed with plantain flour and wood fiber. Journal of Applied Polymer Science, 134(48), 45565. https://doi.org/10.1002/app.45565. https://doi.org/10.1002/app.45565

  • Miguel A. Martínez-Ortiz, Apolonio Vargas-Torres, Alma D. Román-Gutiérrez, Norberto Chavarría-Hernández, Paul B. Zamudio-Flores, Martín Meza-Nieto, Heidi M. Palma-Rodríguez. (2017). Partial characterization of chayotextle starch-based films added with ascorbic acid encapsulated in resistant starch. International Journal of Biological Macromolecules, 98, 341-347. https://doi.org/10.1016/j.ijbiomac.2017.02.016.

  • Vargas-Torres, A., Palma-Rodriguez, H. M., Berrios, J. D. J., Glenn, G., Salgado-Delgado, R., Olarte-Paredes, A., . . . Hernandez-Uribe, J. P. (2017). Biodegradable baked foam made with chayotextle starch mixed with plantain flour and wood fiber. Journal of Applied Polymer Science, 134(48), 45565. https://doi.org/10.1002/app.45565. https://doi.org/10.1002/app.45565

COLLABORATION AGREEMENTS

General Collaboration Agreement:

  • Universidad Autónoma del Estado de Hidalgo - Sociedad de Producción rural Sierra Cafetalera de la Sombra.
  • Universidad Autónoma del Estado de Hidalgo -Servicios Empresariales y Administrativos Hidalguenses, S. C.
  • Collaboration with the company Uni-Collagen S.A. de C.V.

Collaboration with the following institutions

  • Collaboration with the Center for the Development of Biotic Products of the National Polytechnic Institute.
  • Collaboration with Universidad Autónoma de Nayarit
  • Collaboration with the Polytechnic University of Francisco I Madero
  • Collaboration with Universidad Autónoma de Ciudad Juárez
  • Collaboration with CIAD of Cd Cuauhtémoc Chihuahua
  • Collaboration with the Instituto Tecnológico y de Celaya
  • Collaboration with Universidad Autónoma de San Luis Potosí
  • Collaboration with the Instituto Tecnológico y de Estudios Superiores de Monterrey (ITESM)
  • Collaboration with the U.S. Department of Agriculture in the Western Region
  • Collaboration with the Centro de Investigaciones y Estudios Avanzados of the IPN
  • Collaboration with the Benemerita University of Puebla
  • Collaboration with Tecnológico de Estudios Superiores de Ecatepec
Avatar
Dr. Ma. del Rocío López Cuellar

Dr. Ma. del Rocío López Cuellar
marocio_lopez@uaeh.edu.mx
SNI I
PRODEP: Current
LGAC: Agroalimentary Bioprocesses

Avatar
Dr. Rafael German Campos Montiel

Dr. Rafael German Campos Montiel
rcampos@uaeh.edu.mx
SIN II
PRODEP: In force
LGAC: Application of Phytochemicals and Nutraceuticals in Agrifood Systems.

Avatar
Dr. Adriana Inés Rodríguez Hernández

Dr. Adriana Inés Rodríguez Hernández
inesr@uaeh.edu.mx
SNI II
PRODEP: Current
LGAC: Agroalimentary Bioprocesses

Avatar
Dr. Apolonio Vargas Torres

Dr. Apolonio Vargas Torres
apolonio@uaeh.edu.mx
SNI II
PRODEP: Current
LGAC: Exploitation of polymers of food interest.


Avatar
Dr. Aurora Quintero Lira

Dr. Aurora Quintero Lira
aurora_quintero1489@uaeh.edu.mx
SNI I
PRODEP: Current
LGAC: Characterization, Conservation and Use of Agrifood Products and Byproducts.

Avatar
Dr. Juan Pablo Hernández Uribe

Dr. Juan Pablo Hernández Uribe
juan_hernandez8391@uaeh.edu.mx
SNI I
PRODEP: Current
LGAC: Exploitation of polymers of food interest.

Avatar
Dr. Sergio Soto Simental

Dr. Sergio Soto Simental
sotos@uaeh.edu.mx
SIN I
PRODEP: Current
LGAC: Characterization, Conservation and Use of Agrifood Products and Byproducts.

Avatar
Dr. Rubén Jiménez Alvarado

Dr. Rubén Jiménez Alvarado
ruben_jimenez@uaeh.edu.mx
SIN I
PRODEP: Current
LGAC: Application of Phytochemicals and Nutraceuticals in Agrifood Systems.


Avatar
Dr. Gabriel Aguirre Álvarez

Dr. Gabriel Aguirre Álvarez
aguirre@uaeh.edu.mx
SNI I
PRODEP: Current
LGAC: Application of Phytochemicals and Nutraceuticals in Agrifood Systems.

Avatar
Dr. Norberto Chavarría Hernández

Dr. Norberto Chavarría Hernández
norberto@uaeh.edu.mx
SNI I
PRODEP: Current
LGAC: Agri-Food Bioprocesses









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