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Prof. Liliana Alamilla

Area III. Emerging Technologies and Food Preservation.

⟵ LATIN FOOD 2022 / SPEAKERS

Escuela Nacional de Ciencia Biológicas IPN, México.

Prof. Liliana Alamilla Beltrán has a degree in Biochemical Engineering and the degrees of Master of Science and Doctorate in Science with a Specialty in Food by the National Polytechnic Institute, Mexico. He completed a Certificaction in Administration at the Tec de Monterrey, Mexico. She has been Professor for 30 years at the National School of Biological Sciences at National Polytechnic Institute (IPN) and a researcher in the Engineering area having as main research line the spray drying and encapsulation methods for bioactive agents applied to food. To date, she has trained and graduated 22 Doctors in Food Sciences, 6 Masters in Sciences and 18 Biochemical Engineers. She has published 76 scientific articles, 41 book chapters, edited two books, and she has two patents with IMPI-México registration. Moreover, she has been responsable of more than 20 scientific projects. Prof. Alamilla is member of the National System of Researchers as Level II. She was Coordinator in Mexico of the Ibero-American Network LACFUN 415RT0495 CYTED and she has been part of various Scientific Committees and member of the board of directors of organizations such as the Mexican Association of Food Science, the Mexican Society of Biotechnology and Bioengineering, and the Congress of Biochemical Engineers. Prof. Alamilla is the Coordinator of the Doctorate in Food Sciences, which is a postgraduate course from the IPN with recognition from CONACyT as an International Competition Program.