Health-Promoting Food Ingredients during Processing

About

Rosalva Mora-EscobedoDr. Rosalva Mora-Escobedo is a professor of Nutrition Sciences at the National School of Biological Sciences (ENCB) of the National Polytechnic Institute (IPN) in Mexico. She earned her Ph.D. in Food Science from ENCB-IPN after conducting research at the Centre for Advanced Studies and Research (CINVESTAV) in Irapuato Mexico. She also holds an MSc in Food Science and Technology from the Autonomous University of Queretaro Mexico and a BSc in Chemistry from the Autonomous University of San Luis Potosi Mexico. Professor Mora-Escobedo received postdoctoral training in the Department of Food Science and Technology at the University of Reading UK. She is a member of the Mexican Academy of Sciences and an Emeritus Researcher of the National Researcher System of the National Council for Humanities Science and Technology in Mexico. Dr. Mora-Escobedo has published research articles and book chapters on seeds as a source of bioactive compounds. She coedited a book on the same matter focusing on amaranth corn honey agave and prickly pear. Currently she leads a research group studying seed germination and the influence of seed consumption on diseases such as cancer cardiovascular conditions obesity and diabetes. Her group conducts research on the effects of germination on the anticancer properties of soy protein as well as the identification and mechanism of action of bioactive compounds responsible for the cytotoxic effect of germinated soybeans.Gloria Davila OrtizDr. Gloria Davila Ortiz is a professor on the Biochemistry of Vegetable Proteins at the National School of Biological Sciences (ENCB) of the National Polytechnic Institute (IPN) Mexico. She received her Ph.D. in Biochemistry at ENCB and holds a BSc in Biochemical Engineering at the same institution. She is an Emeritus Researcher of the National Researcher System of the National Council for Humanities Science and Technology Mexico and is a former director of the Center for the Development of Biotic Products (CEPROBI-IPN). She has received a number of important awards including the Lázaro Cardenas medal given to outstanding members of IPN for their lifetime academic career and received the National Merit Award of the National Council for Humanities Science and Technology Mexico which recognizes the professional and international research trajectory on food science; the Coatlicue Award which is the highest honor granted by the International Coordination of Women in the Arts to meritorious scientists artists journalists and anthropologists; and the Research Award which is a recognition given by IPN for scientific work. Dr. Davila-Ortiz is an expert in the areas of proteins protein concentrates hydrolyzed proteins bioactive peptides from cereals legumes (beans broad beans chickpea lupines) and has carried out outstanding research on proteomics and peptidomics Her research work has allowed her to coauthored numerous articles and book chapters and her work on the characterization of bioactive compounds and microstructural changes has impacted the chemical pharmaceutical food and energy industries in Mexico.Gustavo F. Gutiérrez-LópezDr. Gustavo F. Gutiérrez-López is currently a Professor of Food Engineering at the National School of Biological Sciences (ENCB) of the National Polytechnic Institute (IPN) Mexico and is an Emeritus Researcher of the National Researcher System of the National Council for Humanities Science and Technology Mexico. He has successfully accomplished extensive and intensive activities as a leader of the Food Engineering international community by leading academic societies and organizing scientific meetings and was the Chairman of the PhD program in Food Science at ENCB-IPN for 17 consecutive years. Dr. Gutiérrez-López received his PhD and MSc in Food Engineering from the University of Reading UK a MSc in Food Science and Technology (IPN) and holds a BSc in Biochemical Engineering (IPN). He also carried out postdoctoral training at the University of Reading UK and in the Society of Chemical Industry of the United Kingdom as a Seligman-APV Fellow. Dr. Gutierrez-Lopez has consistently worked on structure-function properties of food related materials focusing in non-linear dynamics and dispersed systems and has authored numerous publications in the fields of food engineering biological structures including macro micro and nano-technologies is co-editor of important books on the subject and an is currently associated editor of the prestigious Food Engineering Reviews journal and has been an invited editor of the Journal of Food Engineering (for which he also serves in the Editorial Board) and the Microorganisms journal. He received the Lázaro Cardenas medal given to outstanding members of the IPN community for lifetime academic merits the IAEF (International Association for Engineering and Food) Lifetime Achievement Award he is an IAFoST Fellow (IUFoST) an ISOPOW honorary member and belongs to the ISEKI Food Academy.Jose De J. BerriosDr. Berrios is a Lead Scientist with USDA-ARS at the Western Regional Research Center (WRRC) in California. He is nationally and internationally recognized for his extensive work in applied and basic research studies in Food Science and Agriculture. Leader of the extrusion food program at WRRC developing processes and formulations to increase legume utilization through the manufacture of new extruded foods and food products with optimized nutritional and functional properties and desirable sensory attributes; pasta products and beverages; high protein and dietary fiber gluten-free products with low GI and potential cholesterol lowering activity. Author and co-author of more than 100 publications and presentations. External Adviser to Canada´s Pulse Innovation Project the American Pulse Association Frito Lay the U.S.A. Dry Pea and Lentil Council and several National food companies. Collaborator with National and International organizations: University of California Davis CA; Washington State University Pullman WA; Kansas State University Manhattan KS; University Complutense of Madrid and IATA-CSIC Valencia Spain; AgroSup Dijon France; Nacional University of Panama; National University of Colombia; University of Campinas EMBRAPA (Rio de Janeiro and Goiania) University of Rio de Janeiro and University of Pelotas Brazil; University of Nuevo Leon National Polytechnic Institute and CIAD (Guadalajara and Culiacan) Mexico.