Process Engineering

Isadora Martínez-Arellano

Dr. Martinez obtained his BSc degree in Food Engineering and graduated studies in Biotechnology at Universidad Autonoma Metropolitana (UAM). After a postdoctoral researcht at Instituto de Agroquimica y Tecnologia de Alimentos (IATA), Valencia, Spain. Then, she joined the program Catedra-Conacyt project 988. At present she is associated Technician C.

She worked in Herdez, San Luis Potosi in the quality assurance area Supervision on students for their thesis work BSc and social service.

  • Development of supplements and products for malabsorption

  • Development of plant-based products

  • Development of products with mucilage
  • Development of supplements and plant-based products
  • I. Martínez-Arellano, H. Escalona-Buendía, P. Severiano-Pérez, F.J. Fernández, E. Ponce-Alquicira. “Relationship between protein markers and the sensory/physicochemical parameters of ovine meat during refrigeration”. Biotechnology, Agronomy, Society and Environment. (2019)

  • I.Martínez-Arellano, M.Flores, F. Toldrá. “The ability of peptide extracts obtained at different dry cured ham ripening stages to bind aroma compounds”. Food Chemistry. (2016).
  • I. Martínez-Arellano, P. Severiano-Pérez, F.J. Fernández, E. Ponce-Alquicira, “Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat”. Journal of the Science of Food and Agriculture. (2013).

Undegraduate

  • Diana Xiwitzin Peña Tapia
  • Nain Reyes Carranza
  • Blanca Corona Sagrario
  • Marian Ángeles Ávila
  • Mario Ychicahua Zúñiga
  • Mónica Montoya Álvarez
  • Monserrat Sánchez Aguilar