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Asociación Mexicana de Ciencia de los Alimentos, AMECA, A.C.
Latin Food 2026
Dr. Rocío Campos Vega
Universidad Autónoma de Querétaro
Functional Properties of Food Waste from Traditional Foods: Evaluation and Innovation for Circular Sovereignty
Area II. Traditional foods, innovation, and food sovereignty
Dr. Jorge Santos Welti Chanes
Tecnológico de Monterrey
Feeding the Future: Food Security and Circular Economy from a Food Engineering Perspective
Area III. Sustainable food processing and circular economy
Dr. Elwira Sieniawska
Medical University of Lublin
Plant-Based Bioactive Compounds and Production Waste as Sources of Antimycobacterial Agents: A Metabolomic Study of Bacterial Stress Response
Area VI. Nutrition, public health, and food safety
Dr. Lorenzo Pastrana Castro
International Iberian Nanotechnology Laboratory
Reprogramming Food Structure to Combat Obesity
Area IV. Emerging, non-conventional, and digital technologies
To be confirmed
To be confirmed
Dr. Armando Robledo Olivo
Universidad Autónoma Agraria Antonio Narro
From Agro-Industrial Residues to Biostimulants: Circular Bioprocesses for Sustainable Crop Production and Postharvest Management
Area I. Sustainable agricultural production systems and postharvest management
Dr. Neith Aracely Pacheco López
CIATEJ Unidad Sureste
Bioactive Macromolecules from Tropical Fruits and Traditional Foods: Science, Innovation, and Food Sovereignty
Area II. Traditional foods, innovation, and food sovereignty
Dr. Edith Agama Acevedo
Instituto Politécnico Nacional
Non-conventional Starch modification driving food innovations
Area IV. Emerging, non-conventional, and digital technologies
Dr. Rocío Alejandra Chávez
Tecnológico de Monterrey
Microbiota and Nutrigenomics: A Pathway for the Development and Commercialization of Precision Functional Foods
Area VI. Nutrition, public health, and food safety
Dr. José Eleazar Barboza Corona
Universidad de Guanajuato
Synthetic Biology Applied to the Diagnosis of Foodborne Bacterial Pathogen
Area IV. Emerging, non-conventional, and digital technologies
Dr. Alan Hernández
Leeds University
Not All Proteins Are Equal: Digestibility and Protein Quality in the Alternative Protein Revolution
Area V. Ingredients, functional foods, and nutraceuticals
Dr. Guadalupe Virginia Nevárez
Universidad Autónoma de Chihuahua
Mexican Fermented Foods: Health Benefits and Potential Applications
Area II. Traditional foods, innovation, and food sovereignty
Dr. Jose Alberto Gallegos Infante
Instituto Tecnológico de Durango
Oleogels and Unconventional Flours in the Design of Functional Foods: Opportunities for Innovation in Baking and Pastry
Area V. Ingredients, functional foods, and nutraceuticals
Dr. Rosa María Rodríguez Jasso
Universidad Autónoma de Coahuila
From Aquatic Biomass to Food Applications: Biorefinery Strategies Supporting Circular Bio-Economy and Sustainability
Area III. Sustainable food processing and circular economy
