Biography:
Teresa Ceron studied Food Science at University of the Americas Puebla, México an graduated as MS in 2008. She worked in University of the Sea in Oaxaca at which joined the Food Innovation investigation group. She received her PhD degree in 2014 at the same institution working with the research project entitled “Pulsed electric field pre-treatment evaluation in different extraction methods over the chemicals characteristic and yield of three pepper species”. She obtained the position of Full time professor in the Meritorious Autonomous University of Puebla in the same year. She has worked in several research projects focused in decrease food waste through sustainable food innovation.
Title : Sensory evaluation and characterization of supplemented pasta with carrot pomace