Soria-Hernández, Cintya Geovanna

Biotechnologist, passionate about Science and Technology, with 15 years of experience in applied research. Cintya studied Biochemical Engineering with a Specialty in Food at the Instituto Tecnologico de Durango. Subsequently, she completed her Master of Science studies in Food Technology at the Universidad Autonoma de Chihuahua and has a Doctorate in Biotechnology by the Tecnologico de Monterrey. She is a professor at the School of Engineering and Sciences at Tecnologico de Monterrey and has 7 graduate students: 3 master's degrees and 3 bachelor's degrees. Her line of research is focused on two aspects: the first is studying new protein sources alternative to animal proteins, structural modification of plant proteins, process design for the proper incorporation of plant proteins in the production chain, and the design and development of new food products rich in protein. The second aspect is the study of biomaterials for the development of food packaging with the purpose of extending the useful life of food through the development of films, coatings and packaging with edible and biodegradable materials. Regarding Technological Developments, Cintya has carried out research and development of new products for national and international companies. She carried out copigmentation studies to stabilize the color of red wine in collaboration with Casa Madero, developed savory fillings for stila bars in collaboration with Gamesa, developed new flavors for the coating of ACTII popcorn in collaboration with ConAgra Foods, developed a probiotic sauce in collaboration with Griffith Foods, optimized the pickling process of the piquín chile in collaboration with the Government of the state of Nuevo León and the Tec de Monterrey. Additionally, during his doctoral studies he developed a vegetable protein-based drink for Coca-Cola Mexico. She is interested in carrying out research that impacts people's lives; therefore, it maintains a close connection with the industry with the aim of improving its products, processes and services. Companies with which it collaborates are: Bebida Viva, HEINEKEN México, Griffith Foods, Casa Madero, Sigma Alimentos, Grileros, Idrapower, Carnes Viba and Sensolab Solutions, to name a few.