Emeritus professor
Laboratory leader
Education: B.Sc. from the University of Tripoli, Libya; M.Sc. from the University of California, Davis, and Ph.D. from Cornell University, Ithaca, New York, USA
Dr. Elhadi M. Yahia is Emeritus Professor, Senior Scientist at the University of Querétaro, Mexico, where he teaches, conducts research and supervises graduate students, and the global food industry on “food security, postharvest technology, food science and technology, and human nutrition”, and is also Courtesy Professor at the University of Florida, USA. He published 25 books in 3 languages, and more than 400 scientific and technical articles and book chapters on biology, technology and handling of perishable foods. He acted as Agro Industry Officer at the Food and Agriculture Organization (FAO) of the United Nations where he collaborated on the launching of the Global Initiative on Food Loss and Waste Reduction, and developed national and regional agroindustry strategies, among several other activities. He serves as consultant to many organizations such as FAO, the World Bank, the Asian Development Bank, the Global Cold Chain Alliance, the World Food Logistics Organization (WFLO), the Global Cold Food Foundation (GCCF), USAID, USDA, ICARDA, among others. He is member of the Mexican Academy of Sciences, the New York Academy of Sciences, The Scientific Research Society (Sigma Xi), The Council of Scientific Advisors of the GCCA/GCCF, and several other national and international organizations, and has been classified as among the top 2% of World Scientists by Stanford University, USA. He holds a B.Sc. from the University of Tripoli, Libya, M.Sc. from the University of California, Davis, Ph.D. from Cornell University, Ithaca, New York, and postdoctoral training at the University of California, Davis..
Education: Student of Agroindustrial Engineering at the Autonomous University of Querétaro (UAQ), University of Barcelona (Stay).
Currently: Working as SNI Level III/Emeritus researcher assistant at the Phytochemicals and Nutrition Laboratory.
Education: B.Sc.in Nutrition from the Autonomous University of Querétaro (UAQ), M.Sc. from the Food and Development Research Center (CIAD), Ph.D. from he Food and Development Research Center (CIAD).
Research lines: Metabolism in the gastrointestinal tract and absorption routes of water-soluble compounds and fat-soluble foods. Mechanisms of Action of Phytochemicals in the Prevention of Obesity and Disease chronicles.
Education: Bachelor’s degree student in Nutrition at the Autonomous University of Querétaro (UAQ).
Currently: Working as an SNI Level III researcher assistant at the UAQ Phytochemistry and Nutrition Laboratory. Social service intern at Regional General Hospital no. 2 IMSS in Querétaro
Education: Doctorate in Biotechnology of Plants. CINVESTAV-IPN, Irapuato, Mexico.1996-2003. MSc. in Nutrition and Food. Area. Science and Technology of Fruits and Vegetables, CIAD, A. C. Hermosillo, Mexico. 1988-1991. BSc. in Biochemical Food Engineering. Technological Institute of Culiacán. Mexico. 1983-1988. Titular and Full-Time Professor-Researcher, level ¨C¨. Memberships: Member of the National Academy of Scientists for Mexico (SNI), level I, period 2015-2018. Reviewer of scientific manuscripts for Lebensmittel-Wissenchaft und – Technologie (LWT), and Journal of Agricultural and Food Chemistry, among others.
Publications: 34 scientific articles, 2 books, 2 chapters of book, 6 articles of scientific divulgation. Congress presentations: 26 (17 internationals, 9 domestics). Experience as Lecturer: Master in science courses: Plant physiology, Postharvest handling of fruits and vegetables, Biochemistry and physiology of fruits and vegetables. Experience as thesis director: 16 thesis (2 of PhD, 9 of MSc., 5 of BSc.). Lines of research: Postharvest technology and physiology of fruits and vegetables. Chemistry and Biochemistry of horticultural crops, and fruit ripening. Most recent experience as researcher: Identification and quantification of phenolic compounds and carotenoids in fruits and vegetables. Most recent peer-reviewed publication: 2016. Cárdenas-Coronel WG, Carrillo-López A, Vélez de la Rocha R, Labavitch JM, Baez-Sañudo MA, Heredia JB, Zazueta-Morales JJ, Vega-García MO, and Sañudo-Barajas JA. Biochemistry and Cell Wall Changes Associated with Noni (Morinda citrifolia L.) Fruit Ripening. J Agric Food Chem 64:302-309. Most cited research article: Corral-Aguayo, Rene D.; Yahia, Elhadi M.; Carrillo-Lopez, Armando; Gonzalez-Aguilar, Gustavo. Correlation between Some Nutritional Components and the Total Antioxidant Capacity Measured with Six Different Assays in Eight Horticultural Crops. J. Agric. Food Chem. 2008, 56(22):10498-10504. Job address: Posgrado en Ciencia y Tecnología de Alimentos (Food Science and Technology Postgraduate Program).
Education: Doctorate in Food Science (Laboratory of Phytochemicals and Nutrition Autonomous University of Querétaro-CIAD, 2007). M.S. Food Science and Technology (Laboratory of Phytochemicals and Nutrition Autonomous University of Querétaro, 2002). B.S. in Biochemical Engineering (Technological Institute of Morelia, 2000).
Research lines: Preservation of fruits and vegetables by technologies such as heat treatments and modified atmosphere packaging. Qualitative and quantitative studies of the phytochemicals and nutritive compounds (phenolic acids, flavonoids, capsaicinoids, carotenoids, capsaicinoids, tocopherols, ascorbic acid, polisacharides and sugars) in foods as a function of postharvest ripening, genotype, storage conditions, preservation technologies and domestic and industrial processing. Gastrointestinal stability and bioavailability of functional compounds by in vitro and animal models. Development of methods for analysis of compounds in fruits and vegetables by liquid and gas chromatography coupled to mass spectrometry.
Other information: Technical assistant of Dr. Elhadi M. Yahia (2000-2007).
Member of the National System of Researchers (SNI 1, 2009-2011). Fourteen publications. Eight congress presentations.
E-mail. jornelas@ciad.mx.
Education: Postdoctoral in Department of Agriculture (USDA), Beltsville Maryland, USA. (Stay Sabbath). Doctorate in Food Technology (Physiology and Biochemistry of Fruits and Vegetables) at the University of Valencia, Spain, 1995. M.S. Nutrition and Food (Preservation of Fruits and Vegetables) ICAS, AC Mexico. 1989. B.S. in Chemical Engineering (Specialty Food Technology) University of Sonora, Mexico. 1987.
Research lines: Development of new technologies for storage of fresh cut vegetables of tropical and subtropical origin. Application of compounds of natural origin , such as antioxidants and antimicrobials, to reduce fungal decay and browning of fresh cut fruits . Characterization of the bioactive compounds ( Vit C , E , A and polyphenols) of commercially important tropical fruit in Mexico during ripening and senescence , and its relation to the total antioxidant capacity. Potential healthy phytochemicals present in fruits and vegetables . Study of enzymes related to the loss of sensory and nutritional quality of fresh-cut vegetables and its relation to shelf life. Characterization of phenolic compounds ( phenolic acids and flavonoids ) tropical fruit and its relation to the reduction of deterioration processes . Implementation of sanitation systems and sanitizing HACCP vegetable processing plants . Assessment of new sources of natural antioxidants for use as dietary supplements and funcional food.
Job address: Researcher “C” Level III SNI. Research Center for Food and Development (CIAD).
Address: Center Food Research and Development, AC. Victoria Road to 0.6 km. Hermosillo, Sonora, Mexico. C. P. 83000. PO Box # 1735.
Phone:(6622) 89-24-00 ext 272. Fax: (6622) 04.22.80.
E-mail: gustavo@ciad.mx
Education: B. Sc. Biology Student at Autonomous University of Querétaro.
Education: B. Sc. Biology Student at Autonomous University of Querétaro.
Education: B. Sc. Biology Student at Autonomous University of Querétaro.
Education: Doctorate in Food Technology at Research Center for Food and Development, A. C. Chihuahua, Mex.( 2012-2016). M. Sc. in Food Technology at Research Center for Food and Development, A. C. Chihuahua, Mex. (2009-2011). B. Sc. In Biochemical Engineering at Higher Technological Institute. Irapuato, Mex. (2004-2008).
Research Project: Effect of ripening on profile of bioactive compounds and fatty acids in avocado and their bioaccessibility.
Education: B.Sc in Forestry from University of Khartoum, SUDAN (1991), M.Sc and Ph.D in Ecology and Environmental Research from the Swedish University of Agricultural Sciences, Sweden (1995 and 2001). Dr. Nagwa Salih has been awarded a TWAS fellowship for Research and Advanced training to spend one year (from May 2009 to April 2010) at the Phytochemistry and Nutrition Laboratory. Dr. Salih has jointed Prof. Yahia’s research team to work on the nutritional importance of wild food in Eastern Nuba Mountains, Sudan. The project aims at studying the chemical composition of some of the indigenous wild food in Nuba Mountains and relates that to human nutrition and health.
Education: Student of Biology at the Autonomous University of Querétaro (UAQ).
Currently: working as SNI Level III/Emeritus researcher assistant at the Phytochemicals and Nutrition Laboratory.
Education: Doctorate in Science from the Research Center for Food and Development A.C. (CIAD. A.C.), Hermosillo, Son. (2010); M. Sc.(2005) in Molecular Biology at the Institute for Scientific and Technological Research of San Luis Potosi (IPICYT). Food Engineer (2003) at the Faculty of Chemistry of the Autonomous University of San Luis Potosí.
Research interests: Phytochemical characterization of vegetal food products, analysis of antioxidant capacity and pigment contents of fruit during ripening. Effect of maturity and postharvest technologies on physiological and biochemical changes of tropical fruits.
Other information: Research assistant and coordinator of the laboratory (2010-2012).
Education: Student of Biology at the Autonomous University of Querétaro (UAQ).
Currently: working as SNI Level III/Emeritus researcher assistant at the Phytochemicals and Nutrition Laboratory.
Education: Doctorate in Biomedical Sciences with Orientation in Immunology, University of Guadalajara (2016-2020), Bachelor’s Degree in Nutrition, Universidad Juárez del Estado de Durango (2009-2014).
Education: B.Sc. in Biochemical Engineering, Celaya Technological Institute (1999-2003).
Professional experience: As Promoter of environmental projects at the Ecology Municipal Institute of Celaya (2004-2005). As director of Management and Planning for Sustainable Development Department (2005-2008).
Present activity: M.Sc. Student in the Biotic Resources Program of the Natural Sciences Faculty from the Autonomous University of Queretaro (FCN-UAQ). Thesis Project: Physicochemical Characterization of Garambullo Fruit (Myrtillocactus geometrizans). This thesis is being developed at the Laboratory of Phytochemicals and Human Nutrition of the FCN-UAQ.
Education: B.Sc in Biochemical Food Engineering, Instituto Tecnológico de Monterrey (ITESM); M.Sc. in Technology of Food of Vegetable Origin, Research Center for Food and Development A.C. (CIAD), Hermosillo, Sonora, México. Professor-Researcher at “Centro de Estudios Superiores del Estado de Sonora (CESUES)” in Hermosillo, Sonora, México. Currently a Ph. D. student at Research Center for Food and Development A.C. (CIAD), under the direction of Prof. Gustavo Gonzalez-Aguilar. Her research thesis focuses on the evaluation of the antioxidant and antiproliferative capacity of extracts of papaya fruit (Carica papaya L.) at different stages of maturity.
Education: He obtained the degree of Biotechnologist Engineer (2005) at the Institute of Technology of Sonora (ITSON, Cd. Obregon, Son). He has a Master of Science in Biotechnology (2008) at the Northwest Biological Researching Center (CIBNOR, La Paz, BCS). In both bachelor and master thesis he worked in the development of innovative technology for processing seafood ad marine protein sources. Currently he is a Ph. D. student at the Center for Food Research and Development A.C. (CIAD. A.C. Hermosillo, Son). His research area is focused on biochemical and molecular evaluation of antioxidant phenolic compounds and their biosynthesis during the ripening of mango “ataulfo”. He is planning to spend around three months (June – August 2010) at Dr. Yahia’s (who also serves as member of his Ph.D. committee) laboratory of Phytochemicals and Nutrition to identify and quantify the phenolic compounds in mango at different ripening stages.
Additional information: Professional experience as a food manufacturing plant designer and worked as production supervisor in Nutrimar (aquaculture feed producer). Also he labored as a teacher in food biochemical courses at ITSON. He has two publications and two awards in international congresses.
Education: M.Sc. in Human Ecology with Specialization in Human Nutrition (The Ohio State University, 2008); and B.Sc. in Agro-Industrial Engineering (Autonomous University of Chapingo, Mexico, 2003).
Professional Experience: Nutrition specialist and product developer at Nestlé Product Development Center, Marysville, OH, USA, 2009.
Research Lines: M.Sc. thesis research included the analysis of the anti-cancer and anti-inflammatory properties of green and black tea extracts and their catechins on gastric cancer using an in vitro model. The anti-cancer activity of chokeberry anthocyanins on a colon cancer in vitro model was also analyzed.
Other information: Coordinator of the Phytochemicals and Nutrition laboratory (2009-2010).
Education: B.Sc. in Biochemical Engineering, Technological Institute of Celaya (2009).
Laboratory Activity: Made a research of two important fruits in Mexico, named: “Antioxidants in black zapote (Diospyros digyna Jacq.) and mamey (Pouteria sapota Jacq. H.E. Morre & Steam)”. This proyect finished in year 2009 with to great pappers published with colaboration of Fabiola Gutierrez.
Education: M.Sc. in Biochemical Engineering, Technological Institute of Celaya (2002-2006).
Laboratory activity: M.Sc. at the Technological Institute of Celaya, carrying a research project on “Physicochemical Characterization and Evaluation of the Antioxidant Capacity and Glucemiant of Pitahaya Fruit (Hylocereus spp.)”. This project is being developed in the Phytochemicals and Nutrition Laboratory at UAQ in Queretaro, Mexico in collaboration with Dr. Cristina Perez from the Technological Institute of Celaya, Guanajuato, Mexico.
Education: M. Sc. student at the Research Center for Food and Development A.C. (CIAD), Cuauhtémoc, Chihuahua.
Activity: Claudia has worked in collaboration with Dr. José de Jesús Ornelas and Dr. Elhadi Yahia to achieve a better understanding of physico-chemical consecuences of heat in micellarization and bioaccessibility of fatty fraction of peppers which results are available in her thesis: ” Carotenoids of pepper (Capsicum annuum) determination in function of maturation stage, heat treatmet and fat type”; and the published pappers.
Education: B.Sc. student in Biology in the Faculty of Natural Sciences, Autonomous University of Queretaro.
Laboratory Activity: Carryied a research project on extraction y quantification of antioxidants in several species of wild mushrooms from Laguna de Servin, Amealco, Queretaro. This project was developed in the Phytochemicals and Nutrition laboratory.
Education: B.Sc. Student in Agricultural Chemistry at the Faculty of Chemistry.
Laboratory activity: He carried out a thesis research proyect titled: “Phytochemical and physicochemycal analysis of fruits from small chillies biznagas (Mammillaria spp.)”.
Education: B.Sc. student on software engineering at the Faculty of Informatics of the Autonomous University of Queretaro. His interests are in the development of software, technology of business intelligence, programming tools and interaction with business leaders.
Activity: He collaborated as webmaster, and in maintaining laboratory equipments and networks.
Education: B. Sc. Biochemestry in Autonomous University of Coahuila (Current student).
Laboratory Activity: Summer student from june to july 2014. Collaborated in the analysis of Curuba fruit (Passiflora mollisima) to determine their antioxidant capacity with different assays.
Education: B. Sc. Nutrition in Autonomous University of Aguascalientes (Current student).
Laboratory activity: Summer student from june to july 2014. Collaborated in the analysis of Curuba fruit (Passiflora mollisima) to determine their antioxidant capacity with different assays.
Education: B. Sc. Food Industry Engineering, Technological Institute of Los Mochis, 2013.
Laboratory Activity: Laboratory technician and research assistant (September 2012 – July 2014).
Education: B. Sc. Microbiology and bioanalisis, University of Antoquia (2006). Doctorate in Biomedical Science at University of Antoquia (Current student).
Laboratory Activity: Doctorate student in Biomedical Science at University of Antoquia.
Thesis Project: Experimental model of chemoprevention in colon cancer with mango fruit (cv. sugar). Her thesis was being developed at the laboratory (March 2014 – October 2014).
Education: Speciality in Analytical Instrumentation at Autonomous University of Querétaro. (2014-2015).
B. Sc. In Pharmaceutist Biologist Chemist at Autonomous University of Querétaro. Querétaro, Mex. (2008-2012).
Professor of Analytical Instrumentation Laboratory at Chemistry Faculty. In Autonomous University of Querétaro.
Master´s degree in chemical sciences at the National Autonomous University of México (2018-2019).
PhD student in chemical sciences at the National Autonomous University of México (2020-).
Education: B.Sc. in Biology in the Faculty of Natural Sciences, Autonomous University of Querétaro.
M.Sc. student in Biological Sciences.
Education: B.Sc. Chemical Engineering, Autonomous University of Chihuahua.
Project: Chemical and morphological evaluation of Mexican avocados.
Education: B. Sc. Enviromental Horticulture Student in the Faculty of Natural Sciences, AutonomousUniversity of Querétaro.
Education: B. Sc. Enviromental Horticulture Student in the Faculty of Natural Sciences, Autonomous University of Querétaro.
Education: B.Sc. in Biology in the Faculty of Natural Sciences, Autonomous University of Querétaro. M.Sc. student in Biological Sciences.
Education: Doctorate in Agricultural Sciences, Autonomous University of Nuevo León (2016-2019), M. Sc. In Agricultural Production, Autonomous University of Nuevo León (2012-2014), Engineer in Food Industries, Autonomous University of Nuevo León (2000 -2006).
Professional experience: Professor at Faculty of Agronomy (FAUANL), Campus Gral. Escobedo, N. L., 2019-2020; PIASA, S.A. de C.V. 2008-2011, (Leader in new product development). Fábrica de Dulces RAVI, S.A. de C.V. 2006 – 2007 (Production).
Research lines: Postharvest, nutraceutical food formulation, evaluation of the effect of food preservation processes on nutraceutical quality. Characterization and quantification of phenolic compounds (phenolic acids, flavonoids, condensed tannins and anthocyanins). Recent articles: Chromatic, Nutritional and Nutraceutical Properties of Pigmented Native Maize (Zea mays L.) Genotypes from the Northeast of Mexico (Published). Thermal Processing Effects on the Microbiological, Physicochemical, Mineral, and Nutraceutical Properties of a Roasted Purple Maize Beverage (Published). Effect of thermo-sonication and pasteurization on the nutraceutical properties of white and purple corn beverages (Accepted).
Education: B.Sc. In Marine Biology at Instituto Tecnológico de Boca del Río. Veracruz, Mex. (2011-2015).
Education: B. Sc. Enviromental Horticulture student at Autonomous University of Querétaro.
Education: Chemical engineer graduated from the University of Sonora. Working in the experimental work of her Master of Science thesis.
Education: Chemical engineer graduated from the University of Sonora. Working in the experimental work of her Master of Science thesis.