Biography:
Dr. Santiesteban studied Chemistry at the Benemérita Universidad Autónoma de Puebla, México, and graduated as MS in Food Science 2002. She then joined the research group of Prof. López-Malo at the Universidad de las Américas -Puebla, México. Academy Food Engineer She received her PhD degree in 2010 in Food Science at the same institution. After one year, she obtained the position of an Titular A Professor at the BUAP. She has published more than 30 research articles in SCI (Food Microbiology, Food Science, etc). She is currently a Level 1 member of the National System of Researchers (SNII).
Title : Development of functional puree-type foods enriched with cricket flour: A sensory evaluation in older adults
Title : Development of a food supplement based on cricket flour with high nutritional value for older adults
Title : Importance of probiotics and their mechanism of immune action against covid-19.