Food Science 2021

Blanca Rosa Aguilar Uscanga

Professor, CUCEI Universidad de Guadalajara, México

Biography

Blanca Rosa Aguilar Uscanga is a doctor of science in Biology, Health and Biotechnology, graduated in the National Institute of the Sciences Appliqués of Toulouse in France. Actually is currently research professor of undergraduate and PhD students of full time in the Centro Universitario de Ciencias Exactas e Ingenierías de la Universidad de Guadalajara. professor. Member to the National System of Researchers in Mexico recognized by CONACYT level 2. The research areas are Food Biotechnology and Microbiology, including Human milk, bioactive compounds, development of functional foods, fermented beverages, probiotics, prebiotics and food safety. Has international collaborations with the Institute Armand Frappier, Canada and the Institut sur la nutrition et les aliments fonctionnels (INAF) in Québec. Currently is member of INRS and has an honorable mention of “Professeure associée” provided by the INRS- the Institute Armand Frappier in Laval, Canada.

Reaearch Interest

The research areas are Food Biotechnology and Microbiology, including Human milk, bioactive compounds, development of functional foods, fermented beverages, probiotics, prebiotics and food safety.