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Foundations
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Profile of
entrance and
egress
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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. Aplicación de bioprocesos fitoquímicos y nutracéuticos en sistemas agroalimentarios: En esta línea de investigación se desarrolla conocimiento relacionado a los diferentes procesos agroindustriales en donde se aprovechan residuos agroindustriales para su aplicación en las áreas de alimentos, agrícola, pecuario y cosmética. Se tiene especial interés en el estudio de las emulsiones, nutracéuticos, biopelículas, tratamientos poscosecha y extracción de biopolímeros mediante tecnologías emergentes.

  2. Bioprocesos Agrolimentarios: En esta línea de investigación se combinan las distintas formaciones y enfoques de las personas investigadoras para abordar problemas de investigación básica y aplicada en el ámbito de biotecnología agroalimentaria: fermentaciones, biopolímeros, metabolitos microbianos y vegetales con distintas potencialidades (i.e., gelificantes, viscosificantes, tensoactivos, antimicrobianos, antioxidantes, plaguicidas, prebióticos, entre otros), y bioingeniería de procesos, principalmente.

  3. Caracterización y Aplicación de Biopolímeros de Interés Alimentario: Esta línea de investigación impulsa el aprovechamiento de harinas, almidones y fibra dietética, proveniente de productos agroindustriales, promoviendo su revalorización a través de modificaciones fisicoquímicas y tecnológicas. Se enfoca en su aplicación en la elaboración de alimentos, extrusión, desarrollo de biopelículas y sistemas de encapsulación, fomentando la innovación, sostenibilidad y funcionalidad en la industria alimentaria.

  4. Caracterización y Conservación de Productos Agroalimentarios: En esta línea de investigación se desarrollan estudios para garantizar la calidad, seguridad y valor agregado de los alimentos, permite comprender a fondo las propiedades fisicoquímicas, nutricionales, sostenibles, funcionales, inocuas y sensoriales de los productos agroalimentarios, tanto frescos como procesados. Además, de promover el aprovechamiento de los recursos agroalimentarios y la valorización de productos tradicionales, contribuyendo así al desarrollo rural, la seguridad y la innovación en la industria alimentaria.



Duration

2 YEARS (4 SEMESTERS)


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Basic Academic Core

Integrado por 12 profesores investigadores con grado académico de Doctorado.



ACADEMIC PRODUCTIVITY

  • Leyva-López, R., Vargas-Torres, A., Aquino-Torres, E., Gutiérrez-Tlahque, J., HernándezOrtiz, O. J., & Palma-Rodríguez, H. M. (2025). Physicochemical, Thermal, Absorption, and Pasting Properties of Corn Starch Modified by Dual Enzymatic Treatment. Starch/Staerke. https://doi.org/10.1002/star.70037

  • Jiménez Rodríguez, M. A., Quintero-Lira, A., Piloni-Martini, J., & Soto Simental, S. (2025). Análisis de la calidad física y microbiológica de los panes regionales de San Cristóbal de las Casas, Chiapas, México. En CID (Ed.), Compilación de investigaciones en Ciencias Sociales: Diversidad cultural y convivencia (pp. 7–24). CID.https://doi.org/10.37811/cli_w1208

  • Mérida-Lira, E., Piloni-Martini, J., Quintero-Lira, A., Soto Simental, S., Martínez Juárez, V. M., Gómez de Anda, F. R., & Acosta Pérez, V. J. (2025). Morphometric analysis of bread added with papaya seed flour (Carica papaya) using ImageJ as a digital technique. Agroindustrial Science, 15(2), 155–163. https://doi.org/10.17268/agroind.sci.2025.02.07

  • Mendoza-Avila, B., Vargas-Torres, A., Páramo-Calderón, D. E., Reyes-Pérez, M., NavarroCortez, R. O., & Palma-Rodríguez, H. M. (2025). Malanga starch modified by annealing: Partial characterization and application as wall material in the protection of hibiscus extract. Food and Bioproducts Processing, 150, 141-150. https://doi.org/10.1016/j.fbp.2025.01.001

  • Mendoza Moreno, E. D. J., Palma-Rodríguez, H. M., Hernández-Uribe, J. P., SotoSimental, S., Berrios, J. D. J., & Vargas-Torres, A. (2025). Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making . Journal of Cereal Science, 121, Article 104091. https://doi.org/10.1016/j.jcs.2024.104091

  • López-Vargas, E. R., Hidalgo-Martínez, D., Becerra-Martínez, E., Zepeda-Vallejo, L. G., Hernández-Guerrero, C. J., Hernández-Fuentes, A. D., ... & Pérez-Álvarez, M. (2025). NMRBased Metabolomic Approach to Study Growth of Phaseolus vulgaris L. Seedlings Through Leaf Application of Nanofertilizers and Biofertilizers. International Journal of Molecular Sciences, 26(10), 4844.

  • López-Ortega, M.A., Escalante-Avilés, M., Rodríguez-Hernández, A.I., López-Cuellar, M.R., Aguirre-Loredo, R.Y., Martínez-Juárez, V.M., Pérez-Guevara, F., Hernández-Valdepeña, M.A., Chavarría-Hernández, N. (2024). Co-production of polyhydroxyalkanoates (PHAs) and exopolysaccharides (EPSs) by halophilic archaeon Haloferax mucosum. New J. Chem., 2024, 48, 20188-20200, https://doi.org/10.1039/D4NJ02422B

  • Gutiérrez-Carrillo, A.E., Garrido-Escárcega, M.S., Rodríguez-Hernández, A.I., CastrejónJiménez, N.S., López-Cuellar, M.R., Chavarría-Hernández, N. (2024). Biomedical Applications of Antimicrobial Peptides produced by Lactic Acid Bacteria, Chapter 11 En “Antimicrobial Peptides from Lactic Acid Bacteria: Diversity, Biosynthesis and Applications”, S. Ray, P Kumar, M. Mandal (Eds). Springer Singapore. https://doi.org/10.1007/978-981-97-3413-9_11

  • Chavarría-Hernández, N., López-Cuellar, M.R., Garrido-Escárcega, M.S., Gutiérrez-Carrillo, A.E., Martínez-Juárez, V.M., López-Ortega, M.A., Rodríguez-Hernández, A.I. (2024). Recovery and Purification Techniques used for AMPs produced by Lactic Acid Bacteria, Chapter 7 En “Antimicrobial Peptides from Lactic Acid Bacteria: Diversity, Biosynthesis and Applications”, S. Ray, P Kumar, M. Mandal (Eds). Springer Singapore.https://doi.org/10.1007/978-981-97-3413-9_7

  • Cenobio-Galindo, A. D. J., Hernández-Fuentes, A. D., González-Lemus, U., Zaldívar-Ortega, A. K., González-Montiel, L., Madariaga-Navarrete, A., & Hernández-Soto, I. (2024). Biofungicides based on plant extracts: On the road to organic farming. International Journal of Molecular Sciences, 25(13), 6879.

  • Ramírez-Pérez, M., Hidalgo-Martínez, D., Reyes-López, C. A., Pinedo-Espinoza, J. M., Hernández-Fuentes, A. D., & Becerra-Martínez, E. (2024). Discrimination of different prickly pear (Opuntia spp.) accessions by NMR-based metabolomics. Journal of Food Composition and Analysis, 130, 106158.

  • Hernández-Soto, I., González-García, Y., Juárez-Maldonado, A., & Hernández-Fuentes, A. D. (2024). Impact of Argemone mexicana L. on tomato plants infected with Phytophthora infestans. PeerJ, 12, e16666.

  • Vázquez García, J. A., Piloni-Martini, J., Quintero-Lira, A., Soto Simental, S., Ocampo López, J., & González Montiel, L. (2024). Caracterización fisicoquímica, compuestos bioactivos, actividad antioxidante y su comportamiento durante la digestión in vitro de harina de col morada (Brassica oleracea var. capitata f. rubra). Acta Agrícola y Pecuaria, 10(1).

  • Hernandez-Bautista, M., Falfán-Córtes, R. N., Gómez-Aldapa, C. A., Castro-Rosas, J., Salgado-Delgado, R., Palma-Rodríguez, H. M., & Vargas-Torres, A. (2024). Microencapsulation of Hibiscus sabdariffa extract in taro starch: Determination of optimal conditions of bioactive compound retention using response surface methodology. International Journal of Biological Macromolecules, 282, Article 137145. https://doi.org/10.1016/j.ijbiomac.2024.137145

  • Leyva-López, R., Vargas-Torres, A., Guzmán-Ortiz, F. A., Aparicio-Saguilán, A., MadariagaNavarrete, A., & Palma-Rodríguez, H. M. (2024). Microencapsulation of Hibiscus sabdariffa L. extract using porous starch and gum Arabic: Optimized process, characterization, stability, and simulated gastrointestinal conditions. International Journal of Biological Macromolecules, 277, Article 133754. https://doi.org/10.1016/j.ijbiomac.2024.133754

  • Muñoz-Llandes, C. B., Palma-Rodríguez, H. M., de Jesús Perea-Flores, M., MartínezVillaluenga, C., Castro-Rosas, J., Salgado-Delgado, R., & Guzmán-Ortiz, F. A. (2024). Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties. Food Chemistry, 458, Article 140196. https://doi.org/10.1016/j.foodchem.2024.140196

  • Palma-Rodríguez, H. M., Vargas-Torres, A., & Leyva-López, R. (2024). Porous Starch: Enzymatic Methods to Obtain it and Apply it as a Carrier Material in the Food Area. Biointerface Research in Applied Chemistry, 14(2), Article 45.https://doi.org/10.33263/BRIAC142.045

  • Pérez-Viveros, D. J., Díaz-Batalla, L., Navarro-Cortez, R. O., Palma-Rodríguez, H. M., & Hernández-Uribe, J. P. (2024). Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica. Applied Food Research, 4(2), Article 100568. https://doi.org/10.1016/j.afres.2024.100568

  • Terrazas-Avila, P., Palma-Rodríguez, H. M., Navarro-Cortez, R. O., Hernández-Uribe, J. P., Piloni-Martini, J., & Vargas-Torres, A. (2024). The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate [Article]. Journal of Texture Studies, 55(2), e12831. https://doi.org/10.1111/jtxs.12831

  • García-Cordero, A. L., Jiménez-Alvarado, R., Bautista, M., Díaz-Sánchez, F., Ibarra, I. S., Sánchez-Ortega, I., & Santos, E. M. (2024). Improvement of corn extruded snacks properties by incorporation of pulses. Revista Mexicana de Ingeniería Química, 23(3), Article Alim24279. https://doi.org/10.24275/rmiq/Alim24279

  • Chavarría-Fernández, S. M., Jiménez-Alvarado, R., Santos-López, E. M., HernándezHernandez, A. A., & Cariño-Cortés, R. (2024). Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives. Food science and biotechnology, 33(6), 1295–1305. https://doi.org/10.1007/s10068-024-01518-y

  • Cenobio-Galindo, A. D. J., Hernández-Fuentes, A. D., González-Lemus, U., Zaldívar-Ortega, A. K., González-Montiel, L., Madariaga-Navarrete, A., & Hernández-Soto, I. (2024). Biofungicides based on plant extracts: On the road to organic farming. International Journal of Molecular Sciences, 25(13), 6879.

  • Ramírez-Pérez, M., Hidalgo-Martínez, D., Reyes-López, C. A., Pinedo-Espinoza, J. M., Hernández-Fuentes, A. D., & Becerra-Martínez, E. (2024). Discrimination of different prickly pear (Opuntia spp.) accessions by NMR-based metabolomics. Journal of Food Composition and Analysis, 130, 106158.

  • Hernández-Soto, I., González-García, Y., Juárez-Maldonado, A., & Hernández-Fuentes, A. D. (2024). Impact of Argemone mexicana L. on tomato plants infected with Phytophthora infestans. PeerJ, 12, e16666.

  • Ríos-Pérez, M. F., Quintero-Lira, A., Piloni-Martini, J., Ayala Martínez, M., Soto Simental, S., Alfaro Rodríguez, R. H., Ocampo López, J., Cariño-Cortés, R., & Reyes-Munguía, A. (2024). Physicochemical characterization of yogurt fortified with microencapsulated cinnamon (Cinnamomum zeylanicum) and its effects on metabolic syndrome induced in rabbits (Oryctolagus cuniculus). Journal of Medicinal Food, 27(8), 758–774. https://doi.org/10.1089/jmf.2023.0153

  • Callejas-Quijada, G., Chavarría-Hernández, N., López-Cuellar, M.R., Zepeda-Bastida, A., Rodríguez-Hernández, A. I. (2023). Films of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis, Food Microbiology, 110, 104156, https://doi.org/10.1016/j.fm.2022.104156

  • Fabela-Illescas, H. E., Hernández-Uribe, J. P., Belefant-Miller, H., de Jesús, M. A., & Betanzos-Cabrera, G. (2023). Effect of Nopalea cochenillifera (L.) Salm-Dyck cladodes flour on glucose levels in streptozotocin-induced diabetic CD-1 mice. International Journal of Plant Based Pharmaceuticals, 3(2), 210-214. https://doi.org/10.29228/ijpbp.34

  • Martinez-Trejo, G. I., Anaya-Esparza, L. M., Vargas-Torres, A., Hernandez-URibe, J.P., & Viñas Bravo, O. (2023). Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties. Starch/Staerke, 75(9-10), Article 2300023. https://doi.org/10.1002/star.202300023

  • Muñoz-Llandes, C. B., Martínez-Villaluenga, C., Palma-Rodríguez, H. M., RománGutiérrez, A. D., Castro-Rosas, J., & Guzmán-Ortiz, F. A. (2023a). Effect of Germination on Starch. In Starch: Advances in Modifications, Technologies and Applications (pp. 457-486). https://doi.org/10.1007/978-3-031-35843-2_19

  • Muñoz-Llandes, C. B., Palma-Rodríguez, H. M., González-Olivares, L. G., Bautista-Ávila, M., Román-Gutiérrez, A. D., Gómez-Aldapa, C. A., & Guzmán-Ortiz, F. A. (2023b). Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation [Article]. Innovative Food Science and Emerging Technologies, 90, Article 103515. https://doi.org/10.1016/j.ifset.2023.103515

  • Hernández-Fuentes, A. D., Montaño-Herrera, A., Pinedo-Espinoza, J. M., Pinedo-Guerrero, Z. H., & López-Palestina, C. U. (2023). Changes of the antioxidant system in pear (Pyruscommunis L.) fruits by foliar application of copper, selenium, iron, and zinc nanoparticles. Journal of Agriculture and Food Research, 14, 100885.

  • Hernández-Fuentes, A. D., Arroyo-Aguilar, J. E., Gutiérrez-Tlahque, J., Santiago-Saenz, Y. O., Quintero-Lira, A., Reyes-Fuentes, M., & López-Palestina, C. U. (2023). Application of Cu Nanoparticles in Chitosan-PVA Hydrogels in a Native Tomato Genotype: Evaluation of the Postharvest Behavior of the Physicochemical and Bioactive Components of the Fruits. Food and Bioprocess Technology, 16(9), 1953-1962

  • Hernández-Fuentes, A. D., Montaño-Herrera, A., Pinedo-Espinoza, J. M., Pinedo-Guerrero, Z. H., & López-Palestina, C. U. (2023). Changes of the antioxidant system in pear (Pyruscommunis L.) fruits by foliar application of copper, selenium, iron, and zinc nanoparticles. Journal of Agriculture and Food Research, 14, 100885.

  • Saavedra-Castillo, D. M., Ayala-Martínez, M., Piloni-Martini, J., Quintero-Lira, A., & SotoSimental, S. (2023). Enzymes from Pleurotus ostreatus spent substrate used for fattening rabbits: Effects on productive performance, carcass traits and meat characteristics. Chilean Journal of Agricultural & Animal Sciences, 39(3), 351–358. https://doi.org/10.29393/chjaa39-31efds60031

  • Ríos-Pérez, M. F., Quintero-Lira, A., Piloni-Martini, J., Soto-Simental, S., López-Palestina, C. U., Urrutia-Hernández, T. A., Cariño-Cortés, R., & Reyes-Munguía, A. (2023). Antioxidant capacity and physicochemical characterization of microencapsulated aqueous extracts of cinnamon (Cinnamomum zeylanicum) by spray-dryer. Biointerface Research in Applied Chemistry, 13, 1–12. https://doi.org/10.33263/BRIAC136.537

  • Hernández-Fuentes, A. D., Montaño-Herrera, A., Pinedo-Espinoza, J. M., Pinedo-Guerrero, Z. H., & López-Palestina, C. U. (2023). Changes of the antioxidant system in pear (Pyrus communis L.) fruits by foliar application of copper, selenium, iron, and zinc nanoparticles. Journal of Agriculture and Food Research, 14, 100885

  • Trejo-González, L., Gutiérrez-Carrillo, A.E., Rodríguez-Hernández, A.I., López-Cuellar, M.R., Chavarría-Hernández, N. 2022. Bacteriocins produced by LAB isolated from cheeses within the period 2009-2021: a review. Probiotics and Antimicrobial Proteins, 14: 238-251. https://link.springer.com/article/10.1007%2Fs12602-021-09825-0

  • López-Ortega, M.A., Rodríguez-Hernández, A.I., Chavarría-Hernández, N., López-Cuellar, M.R., González-García, Y., Córdova, J., Barbachano-Torres, A., Camacho-Ruíz, R.M. 2022. Extracellular polysaccharide synthesized by the halophilic bacterium Salibacterium halochares STm, isolated from gypsum dunes: production, physicochemical characterization and emulsifying properties. Journal of Polymers and the Environment, 30: 2050–2065. https://doi.org/10.1007/s10924-021-02326-9

  • Soto, I. H., Maldonado, A. J., Montiel, R. G. C., Álvarez, G. A., & Hernández-Fuentes, A. D. (2022). Argemone mexicana contiene metabolitos secundarios que controlan hongos fitopatógenos. Boletín de Ciencias Agropecuarias del ICAP, 8(15), 6-10.

  • Fabela-Illescas, H. E., Castro-Mendoza, M. P., Montalvo-González, E., Anaya-Esparza, L. M., Vargas-Torres, A., Betanzos-Cabrera, G., & Hernandez-Uribe, J. P. (2022). Bioactive compounds identification and physicochemical characterization from Nopalea cochenillifera (L.) Salm-Dyck cladodes flour. Biotecnia, 24(1), 46-54. https://doi.org/10.18633/biotecnia.v24i1.1519

  • Anaya-Esparza, L. M., Vargas-Torres, A., Palma-Rodríguez, H. M., Castro-Mendoza, M. P., Yahia, E. M., Pérez-Larios, A., & Montalvo-González, E. (2022). Effect of Mixed Oxide-Based TiO2 on the Physicochemical Properties of Chitosan Films [Article]. Periodica Polytechnica Chemical Engineering, 66(3), 422-436. https://doi.org/10.3311/PPch.18953.
  • Castro-Mendoza, M. P., Navarro-Cortez, R. O., Hernández-Uribe, J. P., Bello-Pérez, L. A., & Vargas-Torres, A. (2022). Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour [Article]. Journal of Food Processing and Preservation, 46(10), Article e16852. https://doi.org/10.1111/jfpp.16852.

  • Manzur-Chávez, A., Gayosso-San Juan, R. M., Palma-Rodríguez, H. M., Montalvo-González, E., Zamudio-Flores, P. B., & Vargas-Torres, A. (2022). Cooking effect on the physicochemical and antioxidant activity of spaghetti added with colored corn flour. JSFA reports, 2(7), 332-340. https://doi.org/10.1002/jsf2.66

  • Muñoz-Llandes, C. B., Guzmán-Ortiz, F. A., Román-Gutiérrez, A. D., Palma-Rodríguez, H. M., Castro-Rosas, J., Hernández-Sánchez, H.,…Vargas-Torres, A. (2022). Effect of germination time on protein subunits of Lupinus angustifolius L. and its influence on functional properties and protein digestibility. Food Science and Technology (Brazil), 42, Article e90821. https://doi.org/10.1590/fst.90821

  • Rodríguez-Pastén, A., Pérez-Hernández, N., Añorve-Morga, J., Jiménez-Alvarado, R., Cariño-Cortés, R., Sosa-Lozada, T., & Fernández-Martínez, E. (2022). The Activity of Prebiotics and Probiotics in Hepatogastrointestinal Disorders and Diseases Associated with Metabolic Syndrome. International journal of molecular sciences, 23(13), 7229. https://doi.org/10.3390/ijms23137229

  • Soto, I. H., Maldonado, A. J., Montiel, R. G. C., Álvarez, G. A., & Hernández-Fuentes, A. D. (2022). Argemone mexicana contiene metabolitos secundarios que controlan hongos fitopatógenos. Boletín de Ciencias Agropecuarias del ICAP, 8(15), 6-10.

  • López-Ortega, M.A., Chavarría-Hernández, N., López-Cuellar, M.R., RodríguezHernández, A.I. 2021. A review of extracellular polysaccharides from extreme niches: an emerging natural source for the biotechnology. From the adverse to diverse! International Journal of Biological Macromolecules, 177: 559-577. https://doi.org/10.1016/j.ijbiomac.2021.02.101

  • Rivera-Hernández, L., Chavarría-Hernández, N., López Cuellar, M. R., Martínez-Juárez, V.M., Rodríguez-Hernández, A.I (2021) 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

  • Pérez-Arauz, A.O; Rodríguez-Hernández, A.I., López-Cuellar, M.R., Martínez-Juárez, V.M., Chavarría-Hernández, N. (2021) 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:e15006. https://doi.org/10.1111/jfpp.15006.

  • Vicente-Flores, M., Güemes-Vera, N., Chanona-Pérez, J. J., Perea-Flores, M. de J., ArzateVázquez, I., Quintero-Lira, A., & Sánchez-Fuentes, C. E. (2021). Study of cellular architecture and micromechanical properties of cuajilote fruits (Parmentiera edulis D.C.) using different microscopy techniques. Microscopy Research and Technique, 84(1), 12–27. https://doi.org/10.1002/jemt.23599

  • 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. Journal of Food Science and Technology, 58, 3465–3472.

  • Hernández Miranda, J., Soto Simental, S., Güemes Vera, N., Piloni Martini, J., Quintero Lira, A., & Rodríguez Ávila, J. A. (2021). Whey beverage improves hydrating capacity of the soccer players. Food Research, 5, 63–71. https://doi.org/10.26656/fr.2017.5(5).070

  • Chavarría-Fernández, S. M., Berrios, J. D. J., Pan, J. L., Alves, P. L. S., Palma-Rodriguez, H. M., Hernández Uribe, J. P.,…Vargas-Torres, A. (2021). Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti [Article]. International Journal of Food Science and Technology, 56(9), 4516-4525. https://doi.org/10.1111/ijfs.15058

  • 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) [Article]. Journal of Food Processing and Preservation, 45(10), Article e15825. https://doi.org/10.1111/jfpp.15825

  • Pérez-Soto, E., Cenobio-Galindo, A. J., Espino-Manzano, S. O., Franco-Fernández, M. J., Ludeña-Urquizo, F. E., Jiménez-Alvarado, R., Zepeda-Velázquez, A. P., & Campos-Montiel, R. G. (2021). The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese. Molecules (Basel, Switzerland), 26(8), 2170. https://doi.org/10.3390/molecules26082170

  • Pensamiento-Niño, C.A., Campos-Montiel, R.G., Añorve-Morga, J., Ramírez-Moreno, E., Ascacio- Valdés.A., Hernández-Fuente, A.D. (2021). Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico. applied sciences. 11(5965):1-15. https://doi.org/10.3390/app11135965

  • Pensamiento-Niño, C.A., Campos-Montiel, R.G., Añorve-Morga, J., Ramírez-Moreno, E., Ascacio- Valdés.A., Hernández-Fuente, A.D. (2021). Nutritional Characterization of the Functional and Antioxidant Activity of Cactus Flowers from Hidalgo, Mexico. applied sciences. 11(5965):1-15. https://doi.org/10.3390/app11135965

  • Madariaga-Navarrete, A., Aquino-Torres, E., Cariño-Cortés, R., Villagómez-Ibarra, R., Ocampo- López, J., Sharma, A., Hernández-Fuentes, A.D. (2021). Kalanchoe daigremontiana: Functional Properties and Histopathological Effects on Wistar Rats under Hyperglycemia-inducing Diet. 55(2):445-454. DOI: 10.5530/ijper.55.2.82

  • 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

  • López-Ortega, M.A., Rodríguez-Hernández, A.I., Camacho-Ruíz, R.M., Córdova-López, J.A., López-Cuellar, M.R., Chavarría-Hernández, N., González-García, Y. 2020. Physicochemical characterization and emulsifying properties of a novel exopolysaccharide produced by haloarchaeon Haloferax mucosum. International Journal of Biological Macromolecules. 142(1): 152-162. https://doi.org/10.1016/j.ijbiomac.2019.09.087

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

  • Gonzalez-Cervantes, M. E., Palma-Rodríguez, H. M., Hernandez-Uribe, J. P., GuzmanOrtiz, 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 [Article]. Starch/Staerke, 72(9-10), Article 2000037. https://doi.org/10.1002/star.202000037

  • Gutiérrez-Osnaya, L. J., Hernández-Uribe, J. P., Castro-Rosas, J., Román-Gutiérrez, A. D., Camacho-Díaz, B. H., Palma-Rodríguez, H. M.,…Guzmán-Ortiz, F. A. (2020). Influence of germination time on the morphological, morphometric, structural, and physicochemical characteristics of Esmeralda and Perla barley starch. International Journal of Biological Macromolecules, 149, 262-270. https://doi.org/10.1016/j.ijbiomac.2020.01.245

  • Román-Moreno, J. L., Radilla-Serrano, G. P., Flores-Castro, A., Berrios, J. D. J., Glenn, G., Salgado-Delgado, A.,…Vargas-Torres, A. (2020). Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour. Heliyon, 6(9), Article e04927. https://doi.org/10.1016/j.heliyon.2020.e04927

  • 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(6), 1038–1045.

  • Hernández-Hernández, A.A., Aguirre-Álvarez, G., Cariño-Cortés, R. et al. Nanopartículas de óxido de hierro: síntesis, funcionalización y aplicaciones en el diagnóstico y tratamiento del cáncer. Química. Papilla. 74 , 3809–3824 (2020). https://doi.org/10.1007/s11696-020-01229-8

  • 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 (Basel, Switzerland), 9(2), 181. https://doi.org/10.3390/antiox9020181

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
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Dr. Adriana Inés Rodríguez Hernández

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

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Dr. Alma Delia Hernández Fuentes

Dra. Alma Delia Hernández Fuentes
SNI II
PRODEP: Vigente
LGAC: Aplicación de bioprocesos fitoquímicos y nutracéuticos en sistemas agroalimentarios

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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.

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Dra. Heidi Palma Rodríguez

Dra. Heidi Palma Rodríguez
SNI I
PRODEP: Vigente
LGAC: Caracterización y Aplicación de Biopolímeros de Interés Alimentario


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Dr. Ma. del Rocío López Cuellar

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

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Dr. Apolonio Vargas Torres

Dr. Apolonio Vargas Torres
apolonio@uaeh.edu.mx
SNI II
PRODEP: Vigente
LGAC: Caracterización y Aplicación de Biopolímeros de Interés Alimentario

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Dr. Cesar Uriel López Palestina

Dr. Cesar Uriel López Palestina
SNI I
PRODEP: Vigente
LGAC: Caracterización y Conservación de Productos Agroalimentarios

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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.


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Dr. Juan Pablo Hernández Uribe

Dr. Juan Pablo Hernández Uribe
juan_hernandez8391@uaeh.edu.mx
SNI I
PRODEP: Vigente
LGAC: Caracterización, Aplicación y Transformación de Polímeros de Interés alimentario

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Dr. Norberto Chavarría Hernández

Dr. Norberto Chavarría Hernández
norberto@uaeh.edu.mx
SNI II
PRODEP: Vigente
LGAC: Bioprocesos Agroalimentarios

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Dr. Sergio Soto Simental

Dr. Sergio Soto Simental
sotos@uaeh.edu.mx
SIN II
PRODEP: Vigente
LGAC: Bioprocesos Agroalimentarios

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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.









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