Schedule
258
Blended Conference Training Session
Live - Online Only
Online 'Think + Drink' Welcome Reception
Live - Online Only
Poster Session (Asynchronous Session)
Use of AKTS-SML Software to Assess and Rank Substances Migrate from Single- and Double-layers Paper Food Contact Materials into Food Simulators
Shuhan You, Assistant Professor, Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung Municipality, Taiwan
Hsin Yu Hsia, Student, Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung Municipality, Taiwan
Yi Xin Hong, Student, Institute of Food Safety and Risk Management, National Taiwan Ocean University, Taiwan
Eating, Drinking, and Innovation: World’s Fairs in America and Food Developments
Kimberly Voss, Professor, Journalism, University of Central Florida, Florida, United States
The Influence of the Demographic Transition on the Improvement of the Nutritional Status of the Spanish Recruits Populations, 1860-1965: The Case of the Valencian Community
Javier Puche, Profesor Titular de Universidad, Departamento de Estructura e Historia Económica y Economía Pública, Universidad de Zaragoza, Teruel, Spain
Focused Discussion (Asynchronous Session)
Using Third Space to Promote Food Safety Learning: Third Spaces and Benefits of Designing Food Safety Curriculum for Science Classes
Kizito Mukuni, Student, Instructional Design Technology, Virginia Tech, United States
Candido Mukuni, Virginia Tech, US
Victoria Mukuni, Student, PhD, Virginia Tech, Virginia, United States
Conference Dinner: The Oyster Bar at Grand Central Station
Sign Up in the Special Events Tab Above
Challenges and Responses (Asynchronous Session)
Takeaways from Fifteen Month Lessons Learned from Community Food Distribution and Nutrition Teams during the COVID-19 Pandemic
Ogbochi McKinney, Professor, Health Science, California Baptist University, California, United States
Pamela Mukaire, Director of Programs, Resources for Improving Birth and Health Outcomes, Uganda
Using Okara Powder as Partial Flour Replacement in Sponge Cake
Tsui Yan Leung, Lecturer I, Department of Hospitality Management, Faculty of Management and Hospitality, Technological and Higher Education Institute of Hong Kong, Hong Kong
Household Agricultural Food Access in Bikotiba, Togo
Katryna Kibler, PhD Editor/Writing Coach, The Writers' Exchange at Antioch University, United States
Fostering Local Food Systems: Challenges and Opportunities in Regional Australia
Lucie Newsome, Lecturer, Business School, University of New England, New South Wales, Australia
Alternative Food Practices for Climate Futures: Listening to the Voices of Young Adults in Western Canada
Laurence Ammann Lanthier, Student, Natural Resources Institute, University of Manitoba, Manitoba, Canada
Double-Tongued Hinduism on a Plate: Deconstructing Food Politics of India
Manjari Thakur, Student, PhD English Literature, University of South Florida, Florida, United States
Edible Imaginaries (Asynchronous Session)
Tasting Tea, Tasting China: Tearooms and the Everyday Culture in Dalian
Yingkun Hou, Instructor, History and Anthropology, Southeast Missouri State University, Missouri, United States
Sugar Babies in the Marketplace of Capital
Nancy Bookhart Wellington, Assistant Professor of Art, Department of Humanities, Paine College, Georgia, United States
"Babette's Feast": Food, the Senses, and Mindfulness
Ana Conboy, Associate Professor, French/Chair of Languages and Cultures, Languages and Cultures, College of Saint Benedict and Saint John's University, Minnesota, United States
Dining at the Horizon : Cultivating Modern Vietnamese Tables through the Legacy of the Operation Passage to Freedom 1954
Khanh Linh Trinh, Student, Ph.D., University of Michigan, Michigan, United States
"Portrait of a Cannibal" - Paradox of Interspecies Cannibalism in Jonasz Stern’s Artworks
Agata Anna Stronciwilk, Assistant Professor, Institute of Art Studies, University of Silesia in Katowice, Slaskie, Poland
From Culinary Medicine to Culinary Lifestyle: Food as a Key Pillar for People Living with Type 1 and Type 2 Diabetes
Nasiba Khodieva, Student, Master of Arts, University of South Florida, Florida, United States
Registration Desk Open and Welcome Coffee
Marymount Manhattan College
Conference Opening and Welcome
Marymount Manhattan College and Online
Plenary Session with David Szanto - "Baked/Burnt, Curdled/Cultured, Slimy/Succulent: Rebooting Food Epistemologies"
Marymount Manhattan College and Online
Plenary Session with Irina Mihalache - "What's Not on the Art Museum Menu?"
Live - Online Only
Reimagining Food in National Parks: Future Ecologies
Kathleen LeBesco, AVP for Strategic Initiatives; Professor of Communication and Media Arts, Office of the President, Marymount Manhattan College, New York, United States
Trends in Ethical Eating in Top Restaurants in Peru
Mario Marcello Pasco-Dalla-Porta, Associate Professor, Academic Department of Management Sciences, Pontificia Universidad Católica del Perú, Peru
Local Commensality: An Appalachian Community Meal Inspired by the Collaboration of an Artist, a Physicist, and a Restaurant Owner
Carla Ramsdell, Practitioner in Residence, Physics and Astronomy, Appalachian State University, North Carolina, United States
Tina Houston, Owner Chef, The Beacon Butcher Bar, United States
Lisa Stinson, Student, Master of Fine Arts, Appalachian State University, North Carolina, United States
Food System Alienation: Reconceptualizing Struggles with Eating and Embodiment
Zephyr Schott, Student, MS, Prescott College, Arizona, United States
Community Connections
The Science and History of Food: A Teaching Collaboration on Sustainability in Food Systems
David Blodgett, Associate Professor of Biology; Faculty Director of Integrated Sustainability, Math & Science, Babson College, United States
Marjorie Feld, Professor of History, History and Society, Babson College, United States
Millet, Rice, Tomatoes, and Melons: Mapping Out the Practice of Senegalese-Italian Artist Binta Diaw
Silvia Bottinelli, Senior Lecturer and Interim Chair, Visual and Material Studies Department, SMFA at Tufts University, Massachusetts, United States
Culture and Cuisine (Asynchronous - Online Only)
How to Eat in a Pandemic: The German Media Coverage of the Covid-19-Crisis and Food
Carolin Küppers, Professor Gender and Social Work, Faculty of Applied Social Sciences, Institute for Gender Studies, University of Applied Sciences Cologne, Nordrhein-Westfalen, Germany
Food Fights in Europe: Contentious Food Politics Over Time
Jennifer Rutledge, Associate Professor, Political Science, John Jay College, New York, United States
Rooted in the Region: Agriculture and the Arts in Southwestern Ontario
Amanda White, Western University
Zoë Heyn Jones, SSHRC Postdoctoral Fellow, Visual Arts, Western University, Ontario, Canada
Vietnamese Dietary System: The Unfathomable Story of a National Culture in Foods
Tien Ly, Lecturer, Becamex Business School, Eastern International University, Binh Duong, Viet Nam
Food Insecurity and Other Basic Human Needs during the COVID-19 Pandemic Lockdown in the Jinja District Suburbs, Uganda: Food Insecurity and Basic Human Needs during the COVID-19 Pandemic Lockdown
Pamela Mukaire, Director of Programs, Resources for Improving Birth and Health Outcomes, Uganda
Ogbochi McKinney, Professor, Health Science, California Baptist University, California, United States
Nantucket Receipts Then and Now: Memory, Identity, and Sustainability in the Face of Environmental Crisis
Sara Evenson, Student, Doctoral Candidate, University at Albany, New York, United States
You Are What You Eat (Asynchronous - Online Only)
Cooking a Vegan Identity: Practice and Cuisine to Perform a Lifestyle
Claudia Giacoman, Associate Professor, Sociology, Pontificia Universidad Católica de Chile, Chile
The Impasta-“Italian” Simulacra and TikTok
David Tortolini, Student, Doctoral Student, Purdue University, Indiana, United States
Eating Behaviour During Confinement: An Application of the Phenomenological Variant Ecological Systems Theory
Hennie Fisher, Senior Lecturer, Department of Consumer and Food Sciences, University of Pretoria, Gauteng, South Africa
Ina Louw, Senior Researcher in the Office of the Dean, Faculty of Natural and Agricultural Sciences, University of Pretoria, Gauteng, South Africa
Oratile Charmaigne Sehoole
Gerrie Elizabeth du Rand, Associate Professor, Consumer and Food Sciences, University of Pretoria, Gauteng, South Africa
Food Politics and Gender: Why Home-cooking Matters
Vaishali Sharma, Student, Phd, Delhi University, Delhi, India
A Reason Not to Eat Your Veggies: The History of How Drug Cartels Began Extorting the Agriculture Industry
Jessica Rudo, International History Instructor, International History, West Point, Armed Forces Americas, United States
The Policy of Indian Government Regarding Public Distribution System during COVID-19
Sarveshwar Pandey, Student, Ph.D, Mahatma Gandhi Central University, Motihari, Bihar, India
Meal as Medium: Socially-engaged Arts Methodologies Employing Food to Cultivate Conviviality
Kathryn Huckson, Student, PhD, McMaster University, Ontario, Canada
Lunch
Traditions and Trends
The Sense of an Inimitable Traditional Dish in Pontic Greek Cuisine –– Tanomenon Sorva
Achillefs Keramaris, Student, Ph. D., University of Western Macedonia, Kozani, Greece
Eleni Kasapidou, Assistant Professor, Department of Agriculture, University of Western Macedonia, Greece
Paraskevi Mitliagka, PROFESSOR, DEPARTMENT OF CHEMICAL ENGINNERING, UNIVERSITY OF WESTERN MACEDONIA, Kozani, Greece
Diaspora Foodways in the Borderlands : Negotiating Chinese and Arab Culinary Traditions in Seattle/Vancouver and Detroit/Windsor
Robert Nelson, Professor and Head, Department of History, University of Windsor, Ontario, Canada
Human-food Entanglement: Race-making Through Food and Politics of Consumption in Seventeenth Century Jamestown
Eunwoo Yoo, Student, Ph.D. Candidate in Theater, Dance, and Performance Studies, University of California, Santa Barbara, California, United States
Sustainable Approaches
The Little Bug That Could: Fighting Food Loss and the Global Protein Crisis Through Insect Farming
Aiko Tanaka, Founder, Japan Food Studies College, Japan Food Studies Research Institute (FSRI), Food Activist Organization Japan, Planetary Food Education Network, Japan
Meat Controversies in Popular Documentaries: A Conflict between Romanticism and Rationalism
Andreja Vezovnik, Associate Professor, Centre for Social Psychology/Department of Media and Communication, University of Ljubljana FDV, Ljubljana, Slovenia
Assessing the Prevalence of Food Insecurity in Small-scale Mining Hotspots in Ghana
Jacob Obodai, Student, PhD in Geography, The Open University , Buckinghamshire, United Kingdom
Eating and Exploring
Scots-Irish or Something Else?: Crops, Migration, and Appalachian Culinary Tourism
Ashli Stokes, Professor, Communication Studies, UNC Charlotte, North Carolina, United States
Imagining Cattle Culture in Australian Literature
Kathryn Dolan, Associate Professor, Department of English and Tech Com, Missouri University of Science and Technology, Missouri, United States
For the Love of Wine: An Ethnographic Account of Wine Tourism in Kelowna, BC
Palbi Sharma B., Student, PhD, University of British Columbia, Canada
Digging Deeper
Faith in Food: How the Slow Food Movement Is Sacralizing Our Cuisine
Ellie Martin, Student, Master of Arts, Graduate Theological Union, California, United States
The Bioethical Underpinnings to Addressing Food Insecurity in the United States
Jennifer Ocin, Student, Master of Science, Elms College, Massachusetts, United States
Chasing the Noodles through Central Asia: A Multi-disciplinary Journey on Gastronomy, History, and Language
Emrah Yesil, Student, Ph.D. - M.Sc. - M.A., York University/Toronto, Ontario, Canada
Focused Discussion & Poster Session
Bangladeshi Community Food Environment, Diet, and Diabetes in the New York City
Tamara Alam, Student, Masters, CUNY-Brooklyn College, New York, United States
Jasmine Kaur
Margrethe Horlyck Romanovsky, Assistant Professor, Health and Nutrition Sciences, City University of New York, Brooklyn College, New York, United States
Physiological Response of Tree Seedlings to Drought and Multiple Mitigating Treatments
Emmanuel Opoku, Ph.D Student/Researcher, Laboratory Ecological Plant Physiology, Global Change Research Institute CAS ( CzechGlobe), South Moravia, Czech Republic
The National School Food Program Revisited
Marcelo Brandão Ceccarelli, Student, Masters, University of Campinas, São Paulo, Brazil
Workshop
How Did the Ancient Chinese Harmonize Yin-Yang to Balance with Food?: A Hands-on Overview of Traditional Chinese Medicine Food Therapy
Zoey Gong, Founder, The Red Pavilion, Armed Forces Americas, United States
Featured Session: Making Sense of Taste
Making Sense of Taste: Quality, Context, Community
Lars Qvortrup, Professor Emeritus, School of Education - Educational Sociology, Aarhus University, Denmark
Karen Wistoft, Professor, Danish School of Education, Aarhus University, København City, Denmark
Poster Session
Potential of Cowpea Leaf and Turkey Berry to Improve Iron Intake Among Women of Reproductive Age in Ghana: Functional Properties and Iron Bioavailability in Cowpea Leaves and Turkey Berry Powders
Makafui Borbi, Student, Doctoral, Michigan State University, Michigan, United States
Farmers Market Flash: Encouraging Families With Young Children Receiving SNAP Benefits to Shop at Farmers Market Through Youth Art Walk
Diane Smith, Associate Professor, Youth and Family, Washington State University, Washington, United States
Unlocking Creative and Design Thinking Through the Arts: A Qualitative Case Study
Catie-Reagan King, Managing Editor, Metropolitan Universities Journal, United States
Understanding Neighborhood Change through Shifting Food Landscapes: A Case Study of Newburgh, NY
Amy Richmond, Professor, Department of Geography and Environmental Engineering, United States Military Academy, New York, United States
Jason Ridgeway, Assistant Professor, Geography & Environmental Engineering, U.S. Military Academy, New York, United States
Plant-based Proteins for an Ever-growing Consumer Demand and Hydroponic Propagation of Selected Legumes
Narell Vasquez, Student, AS Food Studies , Hostos Community College, New York, United States
Flor Henderson, Professor, Natural Sciences Department - Food Studies Program, Hostos Community College, New York, United States
Food as Art Material in Museum Architecture and Art Exhibits: Dieter Roth's Mold Museum and Food Objects in Processuality, Transformation and Multisensory Reception
Jessen Ina, Lecturer / Researcher, Art History Department, University of Hamburg / Dieter Roth Museum, Hamburg, Germany
Aesthetic Components within the Industrial Food System
John Pauley, Professor, Philosophy, Simpson College, Iowa, United States
On the Power and the Trauma of a Tasting: Ryūsuke Hamaguchi's "Asako I & II” and Savoring Food in the Aftermath of Nuclear Disaster
Fareed Ben Youssef, Assistant Professor, Film Media Studies, Department of English, Texas Tech University, Texas, United States
Cultural Complexities
Exploratory Use of Land Evaluation and Site Assessment to Identify Ideal Locations for (Sub)Urban Agriculture in Chesterfield County, Virginia
John Jones, Assistant Professor, Center for Environmental Studies, Virginia Commonwealth University, Virginia, United States
The Complexities of Whaling for Food in the Faroe Islands: Pollution, Public Health, and the Persistence of Traditional Food Systems
Russell Fielding, Assistant Professor, HTC Honors College, Coastal Carolina University, South Carolina, United States
Unlucky or Lazy? : How the COVID-19 Pandemic Influenced Perceptions of Food Stamp Recipients
Amy Sentementes, Assistant Professor, Political Science, Queens University of Charlotte, North Carolina , United States
Everyday Taste : Food Aesthetics and Aesthetic Food
Randall Van Schepen, Associate Professor, Art and Architectural History, Roger Williams University, Rhode Island, United States
Farm to Table
Effects of Storage at Room Temperature on the Food Components of Three Species of Cocoyam (Colocasia esculenta, Xanthosoma atrovirens and X. sagittifolium)
Matthew Ogwu, Assistant Professor, Sustainable Development, Appalachian State University, United States
Introducing Varietal Diversity into Grain Systems: Policy Intervention Points for Agrobio-diversification from Breeding to Baking
Stephanie Walton, Researcher, Centre for Food Policy, City, University of London, Islington, United Kingdom
Shifting Perspectives
Queering Commensality: Imagining a Queer Food Culture through the Indigiqueer Poetry of Tommy Pico
Caleb O’connor, PhD Candidate, School of English, Drama and Film, University College, Dublin, Ireland
What Do Cowboys Eat?: Red River - the Cooked and the Raw
Michael Denner, Professor of Russian Studies, Program in Russian, East European, and Eurasian Studies, Stetson University, Florida, United States
What’s in a Name?: Toward a Common Understanding of Food Media, Messages, and Content
Isabelle Cuykx, Ph.D. Candidate, Communication Studies, University of Antwerp, Antwerpen (nl), Belgium
Beyond "Real" Food: Terroir as a Framework for Alimentary Performance
Elizabeth Schiffler, Student, Theater and Performance Studies PhD, UCLA, California, United States
Plenary Session with Yael Raviv - "Food & Art in Times of Crisis"
Marymount Manhattan College and Online
Welcome Reception: Regina Peruggi Room
Marymount Manhattan College
Meet for Case Study Day
Sign Up for Case Study Day via the Special Events Tab
Sesión de cuestiones técnicas
(en directo online/en español)
Mesa redonda online
(en directo online/en español)
Componentes alimentarios y aspectos sociales
Sesión asincrónica de acceso permanente
Estudio del potencial antioxidante de la microalga extremófila Coccomyxa sp (cepa onubensis): Comparativa respecto a microalgas de alto interés nutracéutico y otros "superalimentos"
Víctor Manuel Amador Luna, PhD student, Foodomics Group - Dep. of bioactivity and food analysis, Research Institute of Food Sciences - CIAL (CSIC-UAM), Madrid, Spain
Determinación de baremos mediante redes neuronales artificiales no supervisadas de los factores latentes de la escala de Prácticas Parentales de Alimentación (CFPQ) en padres de familias nucleares con doble ingreso parental e hijos/as adolescentes en Chile
Carola Del Valle, Student, Doctor ( c ) en Ciencias Agroalimentarias y Medioambiente, Magister en Epidemiología Clínica, DMV. , Doctorado en Ciencias Agroalimentarias y Medioambiente. Univ. de La Frontera, Temuco, Chile., Araucanía, Chile
Estudio de los hábitos nutricionales y sociales de la población española : Comparación entre la población nacida en España y la población extranjera nacionalizada y residente en el país
Elena Sandri, University Lecturer, Facultad de Ciencias de la Salud, Universidad Catolica de Valencia, Spain
Germán Cerdá Olmedo
Mesa de inscripción abierta // Café de bienvenida
Marymount Manhattan College: 221 E 71st St Nueva York, USA 10021
Inauguración del Congreso (en inglés)
Marymount Manhattan College y online
Plenary Session with David Szanto - "Baked/Burnt, Curdled/Cultured, Slimy/Succulent: Rebooting Food Epistemologies"
Marymount Manhattan College y online
Pósteres virtuales
Sesión asincrónica de acceso permanente
Lactoferrina humana purificada de leche materna y su actividad antibiopelícula contra Pseudomonas Aeruginosa
Karina Jeanette Parra Saavedra, Profesora, Farmacobiología, Universidad de Guadalajara. Centro Universitario de Ciencias Exactas e Ingenierías, Mexico
Adriana Macaria Macias Lamas, Profesor Investigador, Farmacobiologia, Universidad de Guadalajara, Mexico
Josue Raymundo Solís Pacheco, Profesor Investigador, Departamento de Farmacobiología, Universidad de Guadalajara, Jalisco, Mexico
Blanca Rosa Aguilar Uscanga, Research Professor, Pharmacobiology, Centro Universitario de Ciencias Exactas e Ingenierías de la Universidad de Guadalajara, Jalisco, Mexico
Selenio sérico y sus implicaciones en el curso de la COVID-19: Una revisión sistemática
Nuria Renata Roldan Breton, Student, Doctorado (PhD), Universidad Autónoma de Baja California, Baja California, Mexico
Dania Nimbe Lima Sánchez, Academico, Departamento de Informática Biomédica,, Facultad de Medicina, UNAM. , Mexico
María Esther Mejía León, PROFESOR, NUTRITION, UNIVERSIDAD AUTONOMA DE BAJA CALIFORNIA, Baja California, Mexico
Terapia cognitivo conductual para la adherencia al tratamiento nutricional : Modelo de tratamiento
Valeria Escoto Ramírez, psicologa clinica, Salud mental, Inspira, Guanajuato, Mexico
Plenary Session with Irina Mihalache - "What's Not on the Art Museum Menu?"
En directo - solo online
Salud y enfermedad
Sesión asincrónica de acceso permanente
Enfermedades, alergias e intolerancias alimentarias: Ideas del alumnado de Educación Primaria
Cristina Gil González, Investigadora predoctoral, Didácticas Específicas , Universidad de Zaragoza, Zaragoza, Spain
Ángel Luis Cortés Gracia, Catedrático, Departamento de Didácticas Específicas, UNIVERSIDAD DE ZARAGOZA, Zaragoza, Spain
Análisis de la seguridad alimentaria en Panamá en tiempos de pandemia: Período 2020-2021
Federico Pierre, Chief Executive, Chief Executive, Panamanian Food Agency,, Panamá, Panama
Influencia del etiquetado de advertencia frontal en pacientes adultos con Diabetes Tipo 2 en el consumo de productos procesados y ultraprocesados en el municipio de Chalcatongo de Hidalgo, Tlaxiaco, Oaxaca
Lilia Lizbeth López López, Student, Nutrición, Universidad de Chalcatongo, Oaxaca, Mexico
Hugo Alberto Sánchez Maldonado, PROFESOR INVESTIGADOR, LICENCIATURA EN ENFERMERÍA, UNIVERSIDAD DE CHALCATONGO , Oaxaca, Mexico
José Oscar Osorio Cortés, Estudiante , Nutrición , Universidad de Chalcatongo , Oaxaca, Mexico
José García Hernández, PhD student, Centro de investigaciones en Geografía Ambiental, Universidad Nacional Autónoma de México, Mexico
Ingesta y evaluación
Solo presencial
Infancias Saludables - El desarrollo del pensamiento y la construcción de aprendizajes a partir de la resolución de problemas en educación inicial: La sal y el consumo excesivo - Efectos nocivos para el organismo
Maria Tapia, LICENCIADA EN EDUCACIÓN , SANTA CRUZ , INFANCIAS SALUDABLE S, Santa Cruz, Argentina
Andrea Fernanda Angeloni, licenciada en nutricion, hospital zonal caleta olivia, Santa Cruz, Argentina
Relación entre ortodoncia y nutrición : Un nuevo enfoque interdisciplinario
María Laura Lomanto, Student, Estudiante de Doctorado en Odontología, Universidad de Valencia, Buenos Aires, Argentina
Evaluación nutricional de proteína de soya procesada en ratas
Mario Guillermo Lopez Cordon, Consultant, Marketing, Menon Renewable Products , Guatemala, Guatemala
Pósteres
Solo presencial
Intervención nutricional para pérdida de peso combinado con nutrición personalizada y acupuntura : Nutrición y pérdida de peso para los pacientes mexicanos
Olga Zueva, Terapeuta, instructora, Medicina complementaria, Centro de bienestar y salud, Puebla, Mexico
Irina Zueva, Doctor and scientist, Wellness area, Kuban State Sport and Turism University , Krasnodarskiy kray, Russian Federation
Componentes concretos y específicos
Solo presencial
Pleurotus Ostreatus y Spirulina como sustitutos de proteína animal para la elaboración de un chorizo vegano
Blanca Rosa Aguilar Uscanga, Research Professor, Pharmacobiology, Centro Universitario de Ciencias Exactas e Ingenierías de la Universidad de Guadalajara, Jalisco, Mexico
Ariana Rodríguez Arreola, Researcher, Pharmacobiology, Universidad de Guadalajara, Jalisco, Mexico
Edgar Balcázar López, Universidad de Guadalajara
Josue Raymundo Solís Pacheco, Profesor Investigador, Departamento de Farmacobiología, Universidad de Guadalajara, Jalisco, Mexico
Lactobacillus plantarum aislado de leche humana y su relación con la inhibición in vitro de bacterias patógenas en el niño lactante
Jesús Alonso Amezcua López, Student, Ingeniero en Alimentos y Biotecnología , Universidad de Guadalajara , Jalisco, Mexico
Ixtlilxochitl Flores, Estudiante Doctorado Microbiología y Biotecnología Molecular , Universidad de Guadalajara , Jalisco, Mexico
Elisa García Morales, Head of the Neonatology Service, Pediatrics Division, Hospital Civil de Guadalajara "Fray Antonio Alcalde", Jalisco, Mexico
José Alfonso Gutiérrez Padilla, Universidad de Guadalajara
Blanca Rosa Aguilar Uscanga, Research Professor, Pharmacobiology, Centro Universitario de Ciencias Exactas e Ingenierías de la Universidad de Guadalajara, Jalisco, Mexico
Pleurotus ostreatus como ingrediente en la nueva tendencia hacia la producción de bebidas vegetales: Bebida funcional
Josue Raymundo Solís Pacheco, Profesor Investigador, Departamento de Farmacobiología, Universidad de Guadalajara, Jalisco, Mexico
Jesús Alonso Amezcua López, Student, Ingeniero en Alimentos y Biotecnología , Universidad de Guadalajara , Jalisco, Mexico
Jessica Guadalupe Solís Aguilar, Médico Pasante, Universidad de Guadalajara
Blanca Rosa Aguilar Uscanga, Research Professor, Pharmacobiology, Centro Universitario de Ciencias Exactas e Ingenierías de la Universidad de Guadalajara, Jalisco, Mexico
