Dr María de Lourdes García-Magaña, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Mexico
Dr. María de Lourdes García-Magaña is a distinguished biochemical engineer with a Ph.D. in Food Sciences from the Tecnológico Nacional de México. Her expertise spans bioactive peptides, enzymatic extracts, and food preservation technologies. With a career as a professor and researcher, she has published influential works, including chapters on bioactive peptides and vegetal enzymes, and numerous research articles on food innovation and biotechnology. She actively mentors graduate students and contributes to scientific advancements in food systems and sustainability. A member of CONACYT networks, she holds national distinctions like SNI Level 1 recognition. 🌱🧪📚💡
Publication Profile
Scopus
Academic Qualifications 🎓
Dr. María de Lourdes García-Magaña 🎓🔬 holds a Doctorate in Food Science (2013), a Master’s in Biochemical Engineering (2002), and a Bachelor’s in Biochemical Engineering (1999), all from the Tecnológico Nacional de México 🇲🇽. Her academic journey reflects a steadfast dedication to biochemical and food sciences 🍎🧪, laying the groundwork for a thriving research career. With expertise spanning food science and biochemical engineering, Dr. García-Magaña contributes significantly to advancing knowledge in these fields 📘🌟, demonstrating a commitment to innovation and excellence. Her achievements highlight her role as a leader in scientific exploration and education 🌱🔍.
Mentorship and Collaboration
Dr. María de Lourdes García-Magaña is a dedicated mentor, guiding numerous students in theses on enzymatic extracts, ethylene absorbers, and bioactive encapsulations. 📚✨ Her collaborative research spans CONACYT thematic networks, fostering innovation in food science. 🌐🔬 She actively participates in projects focused on valorizing food loss and generating bioactive peptides from by-products, contributing to sustainability and health advancements. ♻️🥗 A leader in her field, Dr. García-Magaña’s work combines mentorship, collaboration, and cutting-edge research, driving impactful solutions for the future of food technology and waste management. 🌱🧪
Distinctions 🏆
Dr. María de Lourdes García-Magaña is a distinguished researcher recognized for her academic excellence and impactful contributions. She achieved membership in Mexico’s National System of Researchers (SNI) Level 1 in 2021 and was named a CONACYT Candidate in 2017. Her dedication to advancing knowledge is evident through her active participation in funded projects and significant academic collaborations, showcasing her commitment to research and innovation. Dr. García-Magaña’s achievements highlight her influence in the academic community and her role in driving meaningful scientific advancements. 🌟📚🔬✨
Research Focus
Dr. María de Lourdes García-Magaña’s research focuses on innovative approaches in food science, particularly on processing techniques, food safety, and bioactive compounds. Her work spans developing novel methods like thermovacuum and thermosonication for bacterial inactivation, analyzing bioactive peptides from shrimp by-products, and evaluating foodborne pathogen detection using nanomaterials. She also investigates the nutritional and antioxidant profiles of tropical fruits such as mangoes, jackfruits, and Mexican endemic species like Stenocereus queretaroensis. With contributions to emerging technologies and sustainable practices, her studies enhance food quality, safety, and functionality. 🌱🍹🔬🦐🥭✨
Publication Top Notes