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Ingrid Mayanin Rodríguez Buenfil has a Doctorate in Biotechnological Processes carried out within the Postgraduate Cooperation Program between Mexico and France (PCP) of CONACYT (University of Guadalajara-ENSIG IPN Tolouse), a master's degree in Biotechnology (Technological Mérida-CICY) and a degree in Biological Chemist and Bromatologist (UADY), he has 36 years of experience in scientific research and technological development, with biotechnological processes and food development and conservation as areas of work. He has participated in more than 80 research projects, has 10 patents granted, three lines of developed products currently for sale on the market, 48 supervised theses, and 205 publications including scientific articles (49), popular articles (21), books (4), book chapters (26), full reports (37) and technical reports (68). Founder of the Southeast Unit of the Center for Research and Assistance in Technology and Design of the State of Jalisco (CIATEJ) in the city of Mérida, Yucatán and director of it from 2002 to 2015. CONACYT evaluator from 2003 to date of projects in different calls, postgraduate programs, scholarships abroad, postdoctoral stays, among others. Likewise, she is a manuscript reviewer for the journals Foods, Molecules, Metaboites, Critical Reviews in Biotechnology, Journal of Food Composition and Analysis. Processes, Food Chemistry, among others. She belongs to the Basic Academic Nuclei of the master's and doctorate in Biotechnological Innovation at CIATEJ. She has 32 years of teaching experience with more than 50 subjects taught at the bachelor's, master's and doctoral levels. In February 2020 she received recognition from the H. Congress of the State of Yucatán for her outstanding scientific contribution to the State of Yucatán. She is currently a Senior Engineer C of CIATEJ in the Southeast sub-headquarters, she is a regular member of the Mexican Academy of Sciences, a Mentor within the Mentors in Science 2022 program of the British Council and a member of the National System of Researchers at Level 2.
Biotechnological processes, Food development.
