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Dr. Rosa María Rodríguez Jasso is a Professor of the Faculty of Chemical Sciences at the Autonomous University of Coahuila, Mexico, since 2013. She is Co-Founder and Leader of the Biorefinery Group and Biorefinery Laboratory of the Food Research Department of the Autonomous University of Coahuila. In 2014, she became a member of the National System of Researchers, assigned with level 1, granted by the Mexican National Council of Science and Technology (CONACYT). Since 2015, she is the Coordinator of the Food Research Department and in 2017; she became the Secretary of Planning of the Faculty of Chemical Sciences. Currently, she is the Vice-president of the Mexican Association of Food Science (AMECA) for the period 2019-2021.
She has a B.Sc. in Chemical Engineering (2002) and a M.Sc. in Food Science and Technology (2006) from the Autonomous University of Coahuila (Mexico) where she graduated with honors in her thesis dissertation. In 2012, she finished her PhD in Chemical and Biological Engineering from University of Minho, Portugal, with the thesis project entitled “Development of Fermentation Process for Fungal Fucoidanases Production”.
Her research interest is based on the valorization of aquatic biomass and marine residues, specifically seaweed and microalgae, under the concept of a biorefinery, applying a range key green technologies for the production and characterization of high value added compounds and functional ingredients (polysaccharides, oligosaccharides, antioxidants, prebiotics) and study applications for food and nutraceutical industry. Moreover, she collaborates in the research line of the development of second and third generation biomass biorefineries for the production of liquid biofuels applied to the auto-transport sector.
During her scientific trajectory, she has published 28 scientific papers in indexed JCR journals, authored 22 chapters in books of international circulation in prestigious editorials and edited the book “Bioprocessing of Agri-Food Residues for Production of Bioproducts” from CRC Press of Taylor and Frances Group, she has an h-index of 17.
She has supervised or co-supervised of 12 BSc, 15 MSc and 2 PhD concluded thesis projects. At this moment, she has 5 on-going MSc students and 5 on-going PhD students.
She has boosted and maintained her scientific network through short-term missions and professional visits in the University of North of Texas (USA), University of Georgia (USA), University of Vigo (Spain), Autonomous University of Madrid (Spain), Aix Marseille Université (France), Jacobs University (Germany) and Tokyo Institute of Technologies (Japan).
She has been responsible of six scientific projects with national and industry funding, and currently she is a scientific member of the project Sargassum Sustainable Management, which is a project integrated with universities and industry (hotel, food, pharmaceutical) with the objective to design a pilot project to detonate a long-term integral solution for the management of Sargassum in the Mexican Caribbean and Caribbean seas.
研究兴趣
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Bertha Guajardo-Paz,Mario Cruz, Isabel Márquez-Rangel,Rosa M. Rodríguez-Jasso, Araceli Loredo, José Luis Martínez Hernández,Ruth Belmares
Journal of Agricultural, Food Science and Biotechnologyno. 2 (2024): 130-139
Alejandra Cabello-Galindo,Rosa M. Rodríguez-Jasso, Gabriela Cid-Ibarra, K. D. González-Gloria,Ruth Belmares,Mayela Govea-Salas,Luciane Maria Colla,Héctor A. Ruiz
Processesno. 6 (2024)
Regina Barboza-Rodriguez,Rosa M. Rodriguez-Jasso,Gilver Rosero-Chasoy, Miriam L. Rosales Aguado,Hector A. Ruiz
BIORESOURCE TECHNOLOGY (2024): 130208-130208
Gabriela Cid-Ibarra,Rosa M Rodríguez-Jasso,Gilver Rosero-Chasoy,Ruth Belmares,Juan Carlos Contreras-Esquivel, Samanta Machado-Cepeda,Alejandra Cabello-Galindo,Héctor A Ruiz
Foods (Basel, Switzerland)no. 9 (2024): 1421
Monserrat Martínez-Zavala,Mario Cruz,Hector A. Ruiz,Rosa M. Rodríguez-Jasso,Juan Carlos Contreras,Alberto Antonio Neira-Vielma,Ruth Belmares
Food and Humanity (2023): 1637-1644
K. D. Gonzalez-Gloria,Rosa M. Rodriguez-Jasso,Gilver Rosero-Chasoy, Shiva,Emily T. Kostas, E. Aparicio,Arturo Sanchez,Iosvany Lopez-Sandin,Hector A. Ruiz
BIORESOURCE TECHNOLOGY (2023)
Ana Lucía Sarmiento-Padilla, Blanca E. Morales- Contrerasa, Rohit Saxena,Ruth Belmares, Adriana Bonilla Loaiza, K.D. González-Gloria, Araceli Loredo- Treviño,Rosa M. Rodríguez-Jasso,Héctor A. Ruiz
CRC Press eBookspp.21-30, (2023)
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYno. 12 (2023): 6652-6652
CRC Press eBookspp.189-211, (2023)
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