Martínez-Ávila, Mariana

Food Engineer specialized in Biochemistry and Bioprocesses with a keen focus on fats and oils. I excel in exploring extraction, characterization, and evaluation of lipidic compounds using sustainable methods, aiming to apply findings in both cosmetic and food industries. With a robust academic background and practical experience, I address challenges such as trans fat elimination in formulations, integrating technical, scientific, and sensory aspects for successful product development. Committed to innovation and sustainability, I continuously seek to enhance extraction processes and find healthier alternatives. My contributions extend to consulting, training, and collaborative research projects, reflecting my dedication to advancing the field. Actively involved in professional affiliations like Asociación Mexicana de Ciencia de los Alimentos, AMECA, A.C., SheSTEM at Tecnológico de Monterrey and the National Researchers System (SNI 1), I underscore my commitment to continuous growth and contribution to impactful research. International experiences in Belgium and Spain further enrich my global perspective. Additionally, dedicated to sorority, I support the development of other women and foster new vocations through participation in student attraction activities and events like International Day of Women and Girls in Science, sharing my experience in the scientific world. Collaboration is integral to my approach, as I actively forge partnerships with workgroups, organizations, and institutions for project development. This includes connections with Azuay University to participate in teaching through the Global Shared Learning initiative, connecting Tec de Monterrey's Food Engineering courses with those from international universities, fostering collaboration and facilitating intercultural learning environments through technology. Additionally, I collaborate with researchers at CIAL in Spain and nationally with UDG.