Anayansi Escalante-Aburto is a professor and researcher at the Institute for Obesity Research of Tecnologico de Monterrey. She holds a master's degree in food sciences from the Universidad Veracruzana and a doctorate in Food Science from the Universidad de Sonora. She has completed two postdoctoral positions at the Bio-organic Materials from CINVESTAV and the Institute for Obesity Research of Tecnologico de Monterrey. Dr. Escalante has also conducted research at the Instituto de Agroquímica y Tecnología de Alimentos (IATA) in Spain.
For the last few years, Dr. Escalante's research has focused on cereal and pseudocereal science, which includes the physicochemical, morphological, structural, rheological, sensory, and textural properties of food products. Her studies also include the phytochemical components of foods with nutraceutical and functional features. She is also working on optimizing processes to obtain products with alternative nixtamalization technologies, such as extrusion, a sustainable approach that focuses on retaining beneficial grain compounds with antioxidant activity. Additionally, her studies focus on the effect of functional food consumption with specific biomolecules on nutritional status in different populations.
Dr. Escalante's ongoing projects involve developing new formulations to obtain grain-based products with low-cost production and high nutritional and functional composition. She has various research papers and book chapters to her name and has been a member of the National Researchers System (SNI) since 2016 and a faculty member since 2023.
Dr. Escalante's research mainly includes cereal products, anthocyanins, antioxidant activity, extrusion, optimization processes, and nutritional assessments.
anayansi.escalante@tec.mx
