Expertise in food science and bioprocessing areas. Generator of changes with vision for the future. Scientific contributions in indexed journals with a sense of impact innovation that transforms. Author and co-author of book chapters. Postdoctoral projects innovative in experimentation in a) Modification of proteins by PEGylation and (b) the development of innovative products for the food industry. Drafting and Presentation of project proposals for funding with a sense of transforming the paradigms. Process and research experimental certification. Industrial collaboration in high commercial value recovery of added value products by innovative and environmentally clean technologies. PhD and Master studies in Food Science and Technology. Bachelor studies of chemical engineering.
ramos.amay@tec.mx
