DISCIPLINARY BACKGROUND
Why study the PhD in Food Science and Human Health?
The Doctorate in Food Science and Human Health (DCASH) was designed considering the sum of efforts and resources of three institutes (Institute of Agricultural Sciences; Institute of Basic Sciences and Engineering and Institute of Health Sciences), in order to respond to aspects related to the needs of those seeking PhDs in science, future students, employers and social needs in the area of food and human health, as reflected in the relevance and feasibility studies.
The mission of the Doctorate in Food Science and Human Health is to train researchers with solid disciplinary, methodological and technical knowledge, as well as skills, aptitudes and attitudes to contribute to the solution of problems related to food and health conservation.
The PhD in Food Science and Human Health contributes to provide solutions to the needs related to food science and technology and human health, by having consolidated academic bodies, highly productive researchers, graduates and students who develop innovative research projects under a curricular, flexible and comprehensive structure, complying with the quality indicators established at the national level.
- To provide students with a solid scientific preparation relating Food Science and Human Health, enabling them to develop, innovate, adapt and incorporate scientific and technological alternatives that contribute to the improvement of food and its impact on human health.
- To develop research skills in students that contribute to the use of food resources for the benefit of human health of the population at state, national and international levels.
The PhD in Food Science and Human Health is supported by the following Lines of Knowledge Generation and Application (LGAC):
- Bromatology, Functionality and Sensory Aspects of Food. Study, development and improvement of the properties of food functionality to generate information that impacts from the point of view of human health.
- Implication of bioactive compounds in human health. To investigate bioactive compounds by applying food technology to evaluate their functional and nutrigenomic effect.
- Influence of food on the health-disease process. Obtain and evaluate existing or newly developed substances using preclinical studies, determining their efficacy or their main adverse effects in both in vitro and in vivo studies.
- Characterization and Preservation of Agri-Food Products. Research and develop the characteristics and preservation of agri-food products.
Duration
3.5 YEARS (7 SEMESTERS)
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Basic Academic Core
We have 23 full-time researchers with PhD degrees.
The products obtained from the students of the PhD program in Food Science and Human Health are the reflection of the collaborative and participative work of the members of the Basic and Complementary Academic Nuclei with the students, such as the doctoral thesis, articles, book chapters, books, papers and participation in projects.
| LGAC | Professor | Student | Thesis |
|---|---|---|---|
| Human health implications of bioactive compounds. | Nelly Cruz Cansino | Salvador Manzur Valdespino | Formulation of a food supplement with functional and antioxidant properties made from prickly pear (Opuntia ficusindica L. Mill) peel as an adjuvant in the treatment of diabetes. |
| Esther Ramirez Moreno | Quinatzin Yadira Zafra Rojas | Valorization of blackberry (Rubus fructicosus) processing by-products for their antioxidant and dietary fiber content. | |
| Eli Mireya Sandoval Gallegos | Evaluation of nutritional and antioxidant characteristics and their in vivo anti-obesogenic effect of edible plants of wild origin from the State of Hidalgo. | ||
| Raquel Cariño Cortés | Martha Elena Hernández Flores | Elicitation and evaluation of antinociceptive and anti-inflammatory activity of phytosteryl ibuprofenates. | |
| Tomás Eduardo Fernández Martínez | Isabel Sánchez Crisóstomo | Effect of ethanolic extract of garambullo fruit (Myrtillocactus geometrizans) in a rat model of hepatocarcinoma premalignancy. | |
| Mirandeli Bautista Avila | Thania Alejandra Urrutia-Hernandez | Evaluation of the antioxidant and hepatorpootectant activity of Croton Hypoleucus. | |
| Tania Jimenez Cabrera | Pharmacological evaluation of Erythrina americana extract in antioxidant, antinociceptive and hepatoprotective models. | ||
| José Antonio Guerrero-Solano | Antinociceptive effect of red pomegranate (Punica granatum L.) ethanolic extract in an experimental model with painful diabetic neuropathy. | ||
| Influence of food on the health-disease process. | Teresita de Jesús Saucedo Molina | Orquidea Galdina Arellano Perez | Effectiveness of the implementation of a program to prevent unhealthy eating behaviors and sedentary lifestyles in high school students in Hidalgo, Mexico. |
| Angelica Romero Palencia | Yeyetzi Citlali Torres Ugalde | Methylxanthine consumption and its nutritional, cognitive and behavioral impact in schoolchildren with attention deficit hyperactivity disorder. | |
| Paola Silva Maldonado | Effects of caffeine and taurine from energy drinks on the physical and psychological health of adolescents. | ||
| Bromatology, Functionality and Sensory Aspects of Food. | Araceli Castañeda Ovando | Jesús Guadalupe Pérez Flores | Evaluation of a fraction of barley bagasse rich in arabinoxylans as a matrix for the release of active ingredients. |
| Yari Jaguey Hernández | Design of a smart label for the detection of biogenic amines in food. | ||
| Alma Delia Hernández Fuentes | Fabiola González Castelazo | Effect of ethanolic extracts of Hameliapatens and Moringa oleifera on an acute model of in vivo induced hyperlipidemia. | |
| Eva María Santos López | Emmanuel Martinez Ramirez | Evaluation of the influence of frying process parameters on the formation and bioaccessibility of acrylamide in French fries. | |
| Magdalena Cerón Guevara | Nutritional improvement of meat products by the addition of edible mushroom meal and its effect on human health. | ||
| Javier Añorve Morga | José Enrique Javier Olloqui Pang | Obtaining lamb meat enriched with omega-3 fatty acids by incorporation into the animal diet. | |
| Christian Alfredo Pensamiento | Physicochemical, nutritional and functional characterization of flowers with food and health potential. | ||
| Luis Guillermo González Olivares | Alexis Ayala Niño | Evaluation of the bioactive capacity on the cardiovascular system of peptides from an amaranth protein isolate released by hydrolytic mechanisms. | |
| Meyli Claudia Escobar Ramírez | Whey proteins hydrolyzed with selenized lactic acid bacteria and their effect on human health. | ||
| Javier Castro Rosas | Elena Sarai Baena Santillan | Effect of hibiscus (Hibicus sabdariffa) calyx compounds and cleaning agents on dental biofilm. | |
| Characterization and preservation of agri-food products. | Juan Pablo Hernández Uribe | Luis Díaz Batalla | Nutritional value of mesquite (Prosopis leavigata) pod meal and effect of its consumption in an extruded food on the development of dyslipidemia in C57BL/6J mice. |
| Javier Piloni Martini | Alicia Cervantes Elizarrarás | Lactic acid bacteria isolated from plant sources: probiotic capacity and inhibition of Helicobacter pylori growth. | |
| Ma. del Rocío López Cuellar | Laura García Curiel | Purification and characterization of bacteriocins produced by Streptococcus infantarius. | |
| Rubén Jiménez Alvarado | José Antonio Sánchez Franco | Polyphenolic profile and chemopreventive, antioxidant and cytotoxic effect of the hydroethanolic extract of Vaccinium leucanthum (cahuiche) fruit in CD1+ mice and A7r5 and Ar42J cells. | |
| Yair O. Santiago-Saenz | Formulation of a plant supplement based on chelites and its clinical impact on urinary excretion in adolescents exposed to arsenic in drinking water in a community of Irapuato, Guanajuato. | ||
| Aldahir Alberto Hernández Hernández | Synthesis of iron oxide nanoparticles functionalized with allyl sulfides extracted from Allium sativum (garlic). | ||
| Deyanira Ojeda Ramirez | José Vazquez Atanacio | Evaluation of the nephroprotective effect of two edible plant species from the State of Hidalgo. | |
| Norma Güemes Vera | Salvador Omar Espino Manzano | Use of red potato (Oxalis tuberosa) flour in the production of Danish bread (croissant) with functional activity, reduced in gluten-free saturated fat. |
- General Collaboration Agreement.
Universidad Autónoma del Estado de Hidalgo -Université de Moncton. Academic Area of Nutrition. - Collaboration Agreement.
Universidad de Veracruz, Faculty of Nutrition, Campus Veracruz - Universidad Autónoma del Estado de Hidalgo, Academic Area of Nutrition. - Collaboration Agreement.
Instituto Tecnológico de Tepic, Master's Degree in Food Science - Universidad Autónoma del Estado de Hidalgo, Academic Area of Nutrition. - Loma Linda California Agreement.
Loma Linda University - Universidad Autónoma del Estado de Hidalgo. Academic Area of Psychology. - Food Biotechnology Collaboration Network.
Universidad Autónoma de Querétaro - Universidad Autónoma del Estado de Hidalgo - Universidad de Guanajuato. - Specific Collaboration Agreement.
Universidad Autónoma del Estado de Hidalgo - Universidad Autónoma Metropolitana, Unidad Iztapalapa. - Collaboration Agreement.
University of Algarve, Campus of Penha - Universidad Autónoma del Estado de Hidalgo.
Dr. Esther Ramírez Moreno
esther_ramirez@uaeh.edu.mx
SNI II
PRODEP: Current
LGAC: Implication of bioactive compounds in human health.
Dr. Nelly del Socorro Cruz Cansino
ncruz@uaeh.edu.mx
SNI I
PRODEP: Current
LGAC: Implication of bioactive compounds in human health.
Dr. Raquel Cariño Cortes
SNI I
PRODEP: Current
LGAC: Implication of bioactive compounds in human health.
Dr. Tomas Eduardo Fernández Martínez
SNI I
PRODEP: Current
LGAC: Implication of bioactive compounds in human health.
Dr. Mirandeli Bautista Avila
SNI II
PRODEP: Current
LGAC: Implication of bioactive compounds in human health.
Dr. Teresita de Jesus Saucedo Molina
SNI I
PRODEP: Current
LGAC: Influence of nutrition in the health-disease process.
Dr. Angélica Romero Palencia
SNI I
PRODEP: Current
LGAC: Influence of nutrition in the health-disease process.
Dr. Araceli Castañeda Ovando
SNI II
PRODEP: Current
LGAC: Bromatology, Functionality and Sensory Aspects of Food.
Dr. Alma Delia Román Gutiérrez
aroman@uaeh.edu.mx
SNI II
PRODEP: Current
LGAC: Bromatology, Functionality and Sensory Aspects of Food.
Dr. Eva María Santos López
SNI I
PRODEP: Current
LGAC: Bromatology, Functionality and Sensory Aspects of Food.
Dr. Javier Añorve Morga
jmorga@uaeh.edu.mx
SNI I
PRODEP: Current
LGAC: Bromatology, Functionality and Sensory Aspects of Food.
Dr. Luis Guillermo González Olivares
SNI I
PRODEP: Current
LGAC: Bromatology, Functionality and Sensory Aspects of Food.
Dr. Javier Castro Rosas
jcastro@uaeh.edu.mx
SNI II
PRODEP: Current
LGAC: Bromatology, Functionality and Sensory Aspects of Food.
Dr. Carlos Alberto Gómez Aldapa
cgomeza@uaeh.edu.mx
SNI II
PRODEP: Current
Dr. Juan Pablo Hernández Uribe
SNI I
PRODEP: Current
LGAC: Characterization and conservation of agri-food products.
Dr. Javier Piloni Martini
Javier_piloni7632@uaeh.edu.mx
SNI I
PRODEP: Current
LGAC: Characterization and conservation of agri-food products.
Dr. Aurora Quintero Lira
SNI Candidate
PRODEP: Current
LGAC: Characterization and conservation of agri-food products.
Dr. Fabian Ricardo Gómez de Anda
PRODEP: Current
LGAC: Characterization and preservation of agri-food products
Dr. Alma Delia Hernández Fuentes
SNI I
PRODEP: Current
LGAC: Characterization and conservation of agri-food products.
María del Rocio López Cuellar, M.D.
SNI I
PRODEP: Current
LGAC: Characterization and conservation of agri-food products.
Dr. Rubén Jiménez Alvarado
Ruben_jimenez@uaeh.edu.mx
SNI I
PRODEP: Current
LGAC: Characterization and conservation of agri-food products.
Dr. Deyanira Ojeda Ramírez
PRODEP: Current
LGAC: Characterization and preservation of agri-food products
