Biography:
Dr. Aguirre-Mandujano studied chemical enginering at Universidad Nacional Autónoma de México and graduated as PhD in Biotechnology in Universidad Autónoma Metropolitana, México, in 2009. He is professor of Agro-Food and Technology and Chemistry at Universidad Autónoma Chapingo, México, since more than 40 years. Dr. Aguirre- Mandujano has more 20 years of experience in Food Science research and is author of more than 25 scientific publications in SCI journals.
Title : Octenyl succinic anhydride modification of native cacahuacintle maize starch: Effects on functional and digestive properties
Title : Bacterial taxonomic characterization of mexican artisanal cincho cheese via 16S rRNA sequencing