Dr. Sandra Teresita Martín del Campo obtained her PhD in Food Science from the Institut National Agronomique Paris-Grignon, France, and a PhD degree in Biotechnological process from the University of Guadalajara, Mexico, with the evaluation of authenticity parameters in milk and dairy products. Dr. Martín del Campo is a Professor-Researcher at Tecnológico de Monterrey Campus Querétaro. She teaches in the undergraduate programs of Food Industries Engineering and Biotechnology Engineering and in the Master and Doctorate programs in Biotechnology. As a core researcher of the Nutriomics and Emerging Technologies group, her research focuses on dairy products metabolomic studies, preservation of food properties during transformation, and recuperation of biocompounds from food waste. She is a member of the National System of Researchers Level 1 in the Biotechnology area.

Sandra Teresita Martín-del-Campo, PhD Tecnologico de Monterrey, School of Engineering and Sciences, Querétaro, Qro. Mexico

Dr. Sandra Teresita Martín del Campo obtained her PhD in Food Science from the Institut National Agronomique Paris-Grignon, France, and a PhD degree in Biotechnological process from the University of Guadalajara, Mexico, with the evaluation of authenticity parameters in milk and dairy products. Dr. Martín del Campo is a Professor-Researcher at Tecnológico de Monterrey Campus Querétaro. She teaches in the undergraduate programs of Food Industries Engineering and Biotechnology Engineering and in the Master and Doctorate programs in Biotechnology. As a core researcher of the Nutriomics and Emerging Technologies group, her research focuses on dairy products metabolomic studies, preservation of food properties during transformation, and recuperation of biocompounds from food waste. She is a member of the National System of Researchers Level 1 in the Biotechnology area.

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