Dr.
UASLP-FCQ
San Luis Potosi, Mexico
Jorge Fernando Toro-Vazquez, Ph.D. in Food Chemistry from Cornell University, Department of Food Science, is currently working as a Professor in the Department of Chemistry, Laboratory of Physical and Chemical Properties of Food at the Universidad of San Luis Potosi (San Luis Potosi, Mexico). He has published more than 110 peer-reviewed papers and several book chapters, mainly in the area of chemical and physical properties/behavior of food using simple and complex model systems. His current research projects are associated with phase transitions and structural organization of lipids (i.e., crystallization, organogelation), and their application in vegetable oil processing and the development of novel lipid-based trans-free food products. Dr. Toro-Vazquez is a consultant of several food companies associated with the production of lipid-based products, and is an associated editor of the Journal of the American Oil Chemist's Society. In 2017 he was awarded with the "Timothy L. Mounts Award," by the Edible Applications Technology Division of the American Oil Chemists' Society.The National Council for Science and Technology of Mexico has awarded him twice with the National Award in Food Science and Technology, and in 2021 he received the National Award in Food Science and Technology by the Mexican Academy of Science.
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Is candelilla wax a poly-functional material? Its use in the development of structured W/O emulsions
Monday, May 1, 2023
11:40 AM – 12:00 PM MDT
Phase behavior of monoglycerides in vegetable and mineral oil
Tuesday, May 2, 2023
4:30 PM – 6:00 PM MDT