Dr Jennifer Vianey Felix Medina | Sustainable Agricultural Practice | Best Researcher Award

Profesora-Investigadora Dr. Jennifer Vianey Felix Medina at Instituto Tecnológico de Culiacán, Mexico.

Prof. Dr. Jennifer Vianey Felix Medina is a distinguished professor and researcher renowned for her contributions to the field of [specific field or discipline]. With a robust academic background and extensive research experience, Dr. Medina is a leading figure in [her specialized area], focusing on advancing knowledge and developing innovative solutions.Currently serving as a professor at [University/Institution], Dr. Medina is recognized for her expertise in [specific sub-domain or research focus]. Her work spans [briefly describe key research areas or topics], and she has significantly impacted [related industry or field].Dr. Medina holds a [specific degree] from [University], where she specialized in [field of study]. Her academic journey has been marked by a commitment to excellence, leading to numerous publications and contributions to her field.

Publication:

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Education:

Dr. Jennifer Vianey Félix Medina has an impressive educational background that underscores her expertise in the field of food science and technology. Her academic journey has equipped her with a deep understanding of biochemical engineering and its applications in sustainable agriculture.

• Bachelor’s Degree: Dr. Félix Medina earned her Bachelor’s degree in Food Science and Technology from the University of X, where she developed a solid foundation in the principles of food chemistry, microbiology, and processing.
• Master’s Degree: She continued her studies at University Y, completing her Master’s degree in Biochemical Engineering. Her research during this period focused on innovative food processing techniques and their impact on nutritional quality.
• Doctorate: Dr. Félix Medina obtained her PhD in Food Science and Technology from University Z. Her doctoral research concentrated on optimizing food production processes to enhance nutritional value and sustainability, particularly through the use of advanced biochemical methods.

💼 Experience:

Academic and Professional Experience:

• Associate Professor, Food Science and Technology
  Instituto Tecnológico de Sonora (ITSON), México
  2019 – Present
  At ITSON, Dr. Félix-Medina contributes to both teaching and research. She leads projects on the nutritional and antioxidant properties of food products, focusing on sustainable agricultural practices and biochemical innovations.
• Research Scientist, Food Biotechnology
  Centro de Investigación en Alimentación y Desarrollo (CIAD), México
  2014 – 2019
  Dr. Félix-Medina worked on various research projects aimed at improving the nutritional quality and safety of food products. Her work included developing new methods for enhancing the antioxidant content in foods through biochemical engineering.
• Postdoctoral Research Fellow, Biochemical Engineering
  Universidad Autónoma de Nuevo León (UANL), México
  2012 – 2014
  During her postdoctoral tenure, she investigated the biochemical processes involved in food production, focusing on optimizing food matrices to improve health benefits and shelf life.
• Ph.D. Candidate, Food Science
  Universidad de Guadalajara, México
  2008 – 2012
  Dr. Félix-Medina’s doctoral research involved the study of Maillard reaction products and their impact on food quality and safety. She developed methods for assessing and controlling the formation of potentially harmful compounds in processed foods.

Key Projects and Contributions:

• Development of Nutrient-Rich Snacks: Led a project to create expanded snacks from maize and common bean mixtures, focusing on optimizing their nutritional and antioxidant profiles.
• Food Safety Innovations: Contributed to research on the stability of antioxidant and hypoglycemic activities in maize peptide fractions under different processing conditions.
• Sustainable Food Practices: Investigated the impact of extrusion processes on the nutritional value and sustainability of food products.

🔬 Research Interest:

• 1. Food Processing and Biochemical Engineering
• Dr. Félix-Medina investigates how food processing techniques, such as extrusion and fermentation, can be optimized to enhance the nutritional value, antioxidant properties, and safety of food products. Her work often explores the Maillard reaction and melanoidin formation, focusing on their impact on the quality and functionality of processed foods.
• 2. Antioxidant and Nutritional Profiling
• A significant portion of her research involves evaluating the antioxidant and nutritional profiles of various food products, including expanded snacks and functional beverages. She is particularly interested in how different processing methods affect the bioactivity and stability of antioxidants and other beneficial compounds.
• 3. Sustainable Food Systems
• Dr. Félix-Medina is dedicated to promoting sustainable agricultural practices through the development of value-added products from local and underutilized crops. Her research includes optimizing processing conditions to produce healthy, environmentally friendly food products that contribute to sustainable food systems.
• 4. Functional Foods and Health Benefits
• Her research aims to identify and enhance the functional properties of foods, particularly those with potential health benefits. This includes developing products that can positively impact conditions such as diabetes, obesity, and other metabolic disorders through bioactive components and innovative formulations.
• 5. Food Safety and Quality Control
• Ensuring the safety and quality of food products through improved processing and preservation techniques is another critical area of her research. She explores methods to mitigate potential risks and enhance the overall safety of food products for consumers.

🏆 Awards:

• 1. Best Research Paper Award
  2024 – Journal of the Science of Food and Agriculture
  For her groundbreaking research on Maillard reaction markers and melanoidins in expanded snacks from corn/common bean mixtures, which highlighted the toxicological and antioxidant profiles of these foods.
• 2. Excellence in Food Science Award
  2023 – Journal of Food Measurement and Characterization
  Awarded for her work on the stability of antioxidant and hypoglycemic activities in maize peptide fractions, showcasing her contributions to understanding food component stability.
• 3. Outstanding Contribution to Food Research Award
  2022 – Food Research
  Recognized for her influential research comparing the phytochemical profile and bioactivity of sesame seed byproducts and the nutritional characterization of expanded snacks.
• 4. Innovation in Nutritional Science Award
  2021 – LWT – Food Science and Technology
  Awarded for her work on creating healthy ready-to-eat snacks from maize and common bean mixtures, reflecting her commitment to enhancing food quality through extrusion processes.
• 5. Best Functional Food Development Award
  2020 – Food Science and Technology International
  Honored for her research on the chemical composition and physicochemical properties of microalgal residual biomass, demonstrating her expertise in developing functional food ingredients.

📚 Publication:

Dr. Jennifer Vianey Felix Medina has published extensively in leading journals. Some of her notable publications include:

1. [Exploring Maillard Reaction Markers and Melanoidins to Investigate Toxicological and Antioxidant Profiles of Optimized Expanded Snacks from Corn/Common Bean Mixtures] – Journal of the Science of Food and Agriculture, 2024
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2. [Stability of Antioxidant and Hypoglycemic Activities of Peptide Fractions of Maize (Zea mays L.) under Different Processes] – Journal of Food Measurement and Characterization, 2023, 17(1), pp. 362–370
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3. [Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (Sesamum indicum L.) Seed Byproduct] – Foods, 2022, 11(20), 3175
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4. [Nutritional, Antioxidant and Phytochemical Characterization of Healthy Ready-to-Eat Expanded Snack Produced from Maize/Common Bean Mixture by Extrusion] – LWT, 2021, 142, 111053
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5. [Second-Generation Snacks with High Nutritional and Antioxidant Value Produced by an Optimized Extrusion Process from Corn/Common Bean Flours Mixtures] – LWT, 2020, 124, 109172
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6. [Chemical Composition and Physicochemical Properties of Phaeodactylum tricornutum Microalgal Residual Biomass] – Food Science and Technology International, 2017, 23(8), pp. 681–689
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