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About us

About us

Current Laboratory Team

Dr. Elhadi M. Yahia (México)

 

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 Food Science & Post-harvest Handling (Professor and leader of the laboratory) 
B.Sc. from the University of Tripoli, Libya; M.Sc. from the University of California, Davis, and Ph.D. from Cornell University, Ithaca, New York, USA.

Currently: professor at the University of Querétaro, Mexico, where he teaches, conducts research and supervises graduate students on “postharvest technology, food Science and technology, and human nutrition”. He is also a Courtesy Professor at the Horticultural Sciences Department, University of Florida, USA. Has been a visiting professor at several universities in Mexico and several other countries. Taught courses at the undergraduate and graduate levels, supervised more than 50 post-doctoral fellows and graduate students (Ph.D. and M.Sc.), and presented more than 300 invited lectures at several institutions in more than 30 countries in North, Central and South America, Europe, Asia, and Africa. Conducted intensive courses and training programs for different food associations, producers, packers, distributors, exporters, and government personnel in several countries in four continents. Published 14 books in English, Spanish, and Arabic, and more than 200 book chapters and articles, on biology, chemistry, nutrition, technology and handling of perishable food crops. Consultant to several organizations and companies such as the Food and Agriculture Organization of the United Nations (FAO), The International Center for Agricultural Research in the Dry Areas (ICARDA), the World Bank, World Food Logistics Organization (WFLO), USAID, USDA, the International Association of Refrigerated Warehouses (IARW), Winrock International, HTS Development, Arcadis Euroconsult, Ronco Consulting, Nitec, CIMO, Mayan Fresh Produce, the Agricultural and Processed Food Products Export Development Authority (APEDA, India). Member of Sigma Xi, the Mexican Academy of Sciences, the New York Academy of Sciences, the Mexican National Research System (SNI), The Scientific Advisory Council of the World Food Logistics Organization, the Mexican Federal Commission for the Protection Against Health Risks, the Steering Committee on Basic Sciences of the National Science and Technology Council of Mexico, and several other national and international organizations.

 

Dr. Braulio Cervantes (México)

(Postdoctoral) 

Education: Doctorate in Food Technology at Research Center for Food and Development, A. C. Chihuahua, Mex.( 2012-2016).
M. Sc. in Food Technology at Research Center for Food and Development, A. C. Chihuahua, Mex. (2009-2011).
B. Sc. In Biochemical Engineering at Higher Technological Institute. Irapuato, Mex. (2004-2008). Research Project: Effect of ripening on profile of bioactive compounds and fatty acids in avocado  and their bioaccessibility.
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Spc. Alejandro Núñez Vilchis (México)

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Education: Speciality in Analytical Instrumentation at Autonomous University of Querétaro. (2014-2015).
B. Sc. In Pharmaceutist Biologist Chemist at Autonomous University of Querétaro. Querétaro, Mex. (2008-2012).
Current: Technician of Phytochemicals & Nutrition Laboratory at Natural Sciences Faculty and professor of Analytical Instrumentation Laboratory at Chemistry Faculty. Both in Autonomous University of Querétaro.

Jesús Jiménez Zárate (México)

Education: B.Sc. in Biology in the Faculty of Natural Sciences, AutonomousUniversity of Querétaro.  M.Sc. student in Biological Sciences.

 Jesus Jimenez Zarate

Daniela Alicia Torres Anaya (México)

Education:B.Sc. in Biology in the Faculty of Natural Sciences, AutonomousUniversity of Querétaro. M.Sc. student in Biological Sciences.

 Currently, the Phytochemicals & Nutrition Laboratory has three research assistants, they are bachelor students  at Natural Sciences Faculty  of Autonomous University of Queretaro
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      Rebeca Renaud Rangel               B. Sc. Horticulture Student

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Miguel Ángel Hernández Mejía        B. Sc. Horticulture Student Project: Quality Parameters and content of fatty acids in Hass avocato during maduration.

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    Juan Omar Reyes Sanchez                  B. Sc. Biology Student

 

 

 

Current collaborators

Dr. Armando Carrillo-Lopez (Mexico) 

(Sabbatical leave, during the period of January to December, 2016, from the Autonomous University of Sinaloa)

Dr. Armando Carrillo-Lopez

Education: Doctorate in Biotechnology of Plants. CINVESTAV-IPN, Irapuato, Mexico.1996-2003. MSc. in Nutrition and Food. Area. Science and Technology of Fruits and Vegetables, CIAD, A. C. Hermosillo, Mexico. 1988-1991. BSc. in Biochemical Food Engineering. Technological Institute of Culiacán. Mexico. 1983-1988. Titular and Full-Time Professor-Researcher, level ¨C¨. Memberships: Member of the National Academy of Scientists for Mexico (SNI), level I, period 2015-2018. Reviewer of scientific manuscripts for Lebensmittel-Wissenchaft und – Technologie (LWT), and Journal of Agricultural and Food Chemistry, among others. Publications: 34 scientific articles, 2 books, 2 chapters of book, 6 articles of scientific divulgation. Congress presentations: 26 (17 internationals, 9 domestics). Experience as Lecturer: Master in science courses: Plant physiology, Postharvest handling of fruits and vegetables, Biochemistry and physiology of fruits and vegetables. Experience as thesis director: 16 thesis (2 of PhD, 9 of MSc., 5 of BSc.). Lines of research: Postharvest technology and physiology of fruits and vegetables. Chemistry and Biochemistry of horticultural crops, and fruit ripening. Most recent experience as researcher: Identification and quantification of phenolic compounds and carotenoids in fruits and vegetables. Most recent peer-reviewed publication: 2016. Cárdenas-Coronel WG, Carrillo-López A, Vélez de la Rocha R, Labavitch JM, Baez-Sañudo MA, Heredia JB, Zazueta-Morales JJ, Vega-García MO, and Sañudo-Barajas JA. Biochemistry and Cell Wall Changes Associated with Noni (Morinda citrifolia L.) Fruit Ripening. J Agric Food Chem 64:302-309. Most cited research article: Corral-Aguayo, Rene D.; Yahia, Elhadi M.; Carrillo-Lopez, Armando; Gonzalez-Aguilar, Gustavo. Correlation between Some Nutritional Components and the Total Antioxidant Capacity Measured with Six Different Assays in Eight Horticultural Crops. J. Agric. Food Chem. 2008, 56(22):10498-10504. Job address: Posgrado en Ciencia y Tecnología de Alimentos (Food Science and Technology Postgraduate Program). Facultad de Ciencias Químico- Biológicas (Faculty of Chemical-Biological Sciences) . Universidad Autónoma de Sinaloa (Autonomous University of Sinaloa) Ciudad Universitaria, C. P. 80013 Culiacán, Sin. México. Telephone: 52 (667) 7136615 extension 108. E-mail: acarrill@uas.edu.mx, armandocarrillo75@hotmail.com.

Dr. José de Jesús Ornelas-Paz (Mexico)

Dr. José de Jesús Ornelas-Paz

Professor and research scientist at the Research Center for Food and Development (CIAD).

Education: Doctorate in Food Science (Laboratory of Phytochemicals and Nutrition Autonomous University of Querétaro-CIAD, 2007). M.S. Food Science and Technology (Laboratory of Phytochemicals and Nutrition Autonomous University of Querétaro, 2002). B.S. in Biochemical Engineering (Technological Institute of Morelia, 2000). Research lines: Preservation of fruits and vegetables by technologies such as heat treatments and modified atmosphere packaging. Qualitative and quantitative studies of the phytochemicals and nutritive compounds (phenolic acids, flavonoids, capsaicinoids, carotenoids, capsaicinoids, tocopherols, ascorbic acid, polisacharides and sugars) in foods as a function of postharvest ripening, genotype, storage conditions, preservation technologies and domestic and industrial processing. Gastrointestinal stability and bioavailability of functional compounds by in vitro and animal models. Development of methods for analysis of compounds in fruits and vegetables by liquid and gas chromatography coupled to mass spectrometry. Other information: Technical assistant of Dr. Elhadi M. Yahia (2000-2007). Member of the National System of Researchers (SNI 1, 2009-2011). Fourteen publications. Eight congress presentations. E-mail. jornelas@ciad.mx.

Dr. Gustavo Gonzalez Aguilar (Mexico)Dr. Gustavo Gonzalez Aguilar

 

Cordinator of Plant foods technologies area and research scientist at the Research Center for Food and Development (CIAD).

Education:  Postdoctoral in Department of Agriculture (USDA), Beltsville Maryland, USA. (Stay Sabbath). Doctorate in Food Technology (Physiology and Biochemistry of Fruits and Vegetables) at the University of Valencia, Spain, 1995.  M.S. Nutrition and Food (Preservation of Fruits and Vegetables) ICAS, AC Mexico. 1989. B.S. in Chemical Engineering (Specialty Food Technology) University of Sonora, Mexico. 1987. Research lines:  Development of new technologies for storage of fresh cut vegetables of tropical and subtropical origin. Application of compounds of natural origin , such as antioxidants and antimicrobials, to reduce fungal decay and browning of fresh cut fruits . Characterization of the bioactive compounds ( Vit C , E , A and polyphenols) of commercially important tropical fruit in Mexico during ripening and senescence , and its relation to the total antioxidant capacity. Potential healthy phytochemicals present in fruits and vegetables . Study of enzymes related to the loss of sensory and nutritional quality of fresh-cut vegetables and its relation to shelf life. Characterization of phenolic compounds ( phenolic acids and flavonoids ) tropical fruit and its relation to the reduction of deterioration processes . Implementation of sanitation systems and sanitizing HACCP vegetable processing plants . Assessment of new sources of natural antioxidants for use as dietary supplements and funcional food. Job address: Researcher “C” Level III SNI. Research Center for Food and Development (CIAD). Address: Center Food Research and Development, AC. Victoria Road to 0.6 km. Hermosillo, Sonora, Mexico. C. P. 83000. PO Box # 1735. Phone:(6622) 89-24-00 ext 272. Fax: (6622) 04.22.80. E-mail: gustavo@ciad.mx

Previous Team Members and Collaborators

Dr. Nagwa Salih (Sudan)

Research scientist (Assistant professor), Forestry Reserach Centre, Sudan.

Dr. Nagwa Salih

Education: B.Sc in Forestry from University of Khartoum, SUDAN (1991), M.Sc and Ph.D in Ecology and Environmental Research from the Swedish University of Agricultural Sciences, Sweden (1995 and 2001). Dr. Nagwa Salih has been awarded a TWAS fellowship for Research and Advanced training to spend one year (from May 2009 to April 2010) at the Phytochemistry and Nutrition Laboratory. Dr. Salih has jointed Prof. Yahia’s research team to work on the nutritional importance of wild food in Eastern Nuba Mountains, Sudan. The project aims at studying the chemical composition of some of the indigenous wild food in Nuba Mountains and relates that to human nutrition and health.

Dr. Dulce M. Rivera Pastrana (Mexico)

Education: Doctorate in Science from the Research Center for Food and Development A.C. (CIAD. A.C.), Hermosillo, Son (2010); M. Sc.(2005) in Molecular Biology at the Institute for Scientific and Technological Research of San Luis Potosi (IPICYT). Food Engineer (2003) at the Faculty of Chemistry of the Autonomous University of San Luis Potosí. Research interests: Phytochemical characterization of vegetal food products, analysis of antioxidant capacity and pigment contents of fruit during ripening. Effect of maturity and postharvest technologies on physiological and biochemical changes of tropical fruits.  Other information: Research assistant and coordinator of the laboratory (2010-2012).

M.Sc. Catalina González Nava (Mexico)

IBQ. Catalina Gonzalez-NavaEducation: B.Sc. in Biochemical Engineering, Celaya Technological Institute (1999-2003). Professional experience: As Promoter of environmental projects at the Ecology Municipal Institute of Celaya (2004-2005). As director of Management and Planning for Sustainable Development Department (2005-2008). Present activity: M.Sc. Student in the Biotic Resources Program of the Natural Sciences Faculty from the Autonomous University of Queretaro (FCN-UAQ). Thesis Project: Physicochemical Characterization of Garambullo Fruit (Myrtillocactus geometrizans). This thesis is being developed at the Laboratory of Phytochemicals and Human Nutrition of the FCN-UAQ.

M.Sc. Laura Elizabeth Gayosso García Sancho (Mexico)

(Ph. D. student)

M.Sc. Laura Elizabeth Gayosso García Sancho

Education: B.Sc in Biochemical Food Engineering, Instituto Tecnológico de Monterrey (ITESM); M.Sc. in Technology of Food of Vegetable Origin, Research Center for Food and Development A.C. (CIAD), Hermosillo, Sonora, México. Professor-Researcher at “Centro de Estudios Superiores del Estado de Sonora (CESUES)” in Hermosillo, Sonora, México. Currently a Ph. D. student at Research Center for Food and Development A.C. (CIAD), under the direction of Prof. Gustavo Gonzalez-Aguilar. Her research thesis focuses on the evaluation of the antioxidant and antiproliferative capacity of extracts of papaya fruit (Carica papaya L.) at different stages of maturity. Contact:  legayosso@hotmail.com

M.Sc. Hugo Palafox-Carlos (Mexico)

(Ph.D. student)

Education: He obtained the degree of M.C. Hugo Palafox-Carlos (Mexico)Biotechnologist Engineer (2005) at the Institute of Technology of Sonora (ITSON, Cd. Obregon, Son). He has a Master of Science in Biotechnology (2008) at the Northwest Biological Researching Center (CIBNOR, La Paz, BCS). In both bachelor and master thesis he worked in the development of innovative technology for processing seafood ad marine protein sources. Currently he is a Ph. D. student at the Center for Food Research and Development A.C. (CIAD. A.C. Hermosillo, Son). His research area is focused on biochemical and molecular evaluation of antioxidant phenolic compounds and their biosynthesis during the ripening of mango “ataulfo”. He is planning to spend around three months (June – August 2010) at Dr. Yahia’s (who also serves as member of his Ph.D. committee) laboratory of Phytochemicals and Nutrition to identify and quantify the phenolic compounds in mango at different ripening stages. Additional information: Professional experience as a food manufacturing plant designer and worked as production supervisor in Nutrimar (aquaculture feed producer). Also he labored as a teacher in food biochemical courses at ITSON. He has two publications and two awards in international congresses. Contact:  hugopalafox@yahoo.com

M.Sc. Fabiola Gutiérrez-Orozco (Mexico)

M.Sc. Fabiola Gutierrez-Orozco

Education:  M.Sc. in Human Ecology with Specialization in Human Nutrition (The Ohio State University, 2008); and B.Sc. in Agro-Industrial Engineering (Autonomous University of Chapingo, Mexico, 2003). Professional Experience: Nutrition specialist and product developer at Nestlé Product Development Center, Marysville, OH, USA, 2009. Research Lines: M.Sc. thesis research included the analysis of the anti-cancer and anti-inflammatory properties of green and black tea extracts and their catechins on gastric cancer using an in vitro model. The anti-cancer activity of chokeberry anthocyanins on a colon cancer in vitro model was also analyzed. Other information: Coordinator of the Phytochemicals and Nutrition laboratory (2009-2010).  

IBQ. Claudia Cecilia Arvizu de León (Mexico)

Education: B.Sc. in Biochemical Engineering, Technological Institute of Celaya (2009) Laboratory Activity: Made a research of two important fruits in Mexico, named: “Antioxidants in black zapote (Diospyros digyna Jacq.) and mamey (Pouteria sapota Jacq. H.E. Morre & Steam)”. This proyect finished in year 2009 with to great pappers published with colaboration of Fabiola Gutierrez.

IBQ. Francisco Javier Esparza Martínez (Mexico)

IBQ. Francisco Javier Esparza Martínez Education: M.Sc. in Biochemical Engineering, Technological Institute of Celaya (2002-2006) Laboratory activity: M.Sc. at the Technological Institute of Celaya, carrying a research project on “Physicochemical Characterization and Evaluation of the Antioxidant Capacity and Glucemiant of Pitahaya Fruit (Hylocereus spp.)”. This project is being developed in the Phytochemicals and Nutrition Laboratory at UAQ in Queretaro, Mexico in collaboration with Dr. Cristina Perez from the Technological Institute of Celaya, Guanajuato, Mexico.

IBQ. Braulio Cervantes Paz (Mexico)

Education: B.Sc. in Biochemical Engineering at Irapuato Higher Technological Institute  (2004-2008). Laboratory activity: M.Sc. student at the Research Center for Food and Development A. C. (CIAD), Cuauhtémoc, Chihuahua, México. He spend three months at the Phytochemicals and Nutrition laboratory, carrying a research project on “The effect of maturity and thermal processing on carotenoids profile of Jalapeño pepper”.

Claudia Victoria Campos (México)

Education: M. Sc. student at the Research Center for Food and Development A.C. (CIAD), Cuauhtémoc, Chihuahua. Activity: Claudia has worked in collaboration with Dr. José de Jesús Ornelas and Dr. Elhadi Yahia to achieve a better understanding of physico-chemical consecuences of heat in micellarization and bioaccessibility of fatty fraction of peppers which results are available in her thesis: ” Carotenoids of pepper (Capsicum annuum) determination in function of maturation stage, heat treatmet and fat type”; and the published pappers.

Marco Antonio Moreno-Perez (Mexico)

Education: B.Sc.  student in Biology in the Faculty of Natural Sciences, Autonomous University of Queretaro. Laboratory activity: Carryied a research project on extraction y quantification of antioxidants in several species of wild mushrooms from Laguna de Servin, Amealco, Queretaro. This project is being developed in the Phytochemicals and Nutrition laboratory.

 

Javier Álvarez Sánchez (Mexico)

Javier Álvarez Sánchez

Education: B.Sc.  Student in Agricultural Chemistry at the Faculty of Chemistry, UAQ. Laboratory Activity: He carried out  a thesis research proyect titled: “Phytochemical and physicochemycal analysis of fruits from small chillies biznagas (Mammillaria spp.)”.

 

Edgar Armando Salinas-Martinez (Mexico) Software Development

Education:  B.Sc. student on software engineering at the Faculty of Informatics of the Autonomous University of Queretaro.  His interests are in the development of software, technology of business intelligence, programming tools and interaction with business leaders. Laboratory Activity: He collaborated as Webmaster, and in maintaining laboratory equipments and networks.

Daniel H. Carreon Rangel (Mexico)daniel carreon

Education: B. Sc. Biochemestry  in Autonomous University of  Coahuila (Current student).

Laboratory activity: Summer student from june to july 2014. Collaborated in the analysis of Curuba fruit (Passiflora mollisima) to determine their antioxidant capacity with different assays.

Anali Alba (Mexico)

Education: B. Sc. Nutrition in Autonomous University of Aguascalientes (Current student).

Laboratory activity: Summer student from june to july 2014. Collaborated in the analysis of Curuba fruit (Passiflora mollisima) to determine their antioxidant capacity with different assays.

 

 Ricardo Rodríguez Rivera (Mexico)

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Education: B. Sc. Food Industry  Engineering,      Technological Institute of Los  Mochis , 2013.  Laboratory activity:  Laboratory technician and  research  assistant (September 2012 – July 2014).

 

 

 

   Andrea Corrales Bernal (Colombia)

AndreaC_2014

 Education: B. Sc. Microbiology and bioanalisis,  University of Antoquia (2006).  Doctorate in  Biomedical Science at University of Antoquia  (Current student). Laboratory activity: Doctorate  student in Biomedical Science at University of  Antoquia. Thesis Project: Experimental model of  chemoprevention in colon cancer with mango  fruit (cv. sugar). Her thesis was being developed at  the laboratory  (March 2014 – October 2014).