Biography:
Dr. Teresa Cerón studied food science at Universidad de las Américas Puebla, México, and graduated with an MS in 2008. She worked at Universidad del Mar in Oaxaca, where she joined the Food Innovation investigation group. She received her PhD degree in 2014 at the same institution, working on a research project entitled “Pulsed electric field pre-treatment evaluation in different extraction methods over the chemical characteristics and yield of three pepper species.” She obtained the Full-time professor position at the Benemérita Universidad Autónoma de Puebla in the same year. She has worked on several research projects focused on decreasing food waste through sustainable food innovation.
Title : Formulation and characterization of a beetroot (Beta vulgaris) waste-feed sourdough bread
Title : Sensory evaluation and characterization of supplemented pasta with carrot pomace