RANGEL VARGAS, ESMERALDA
BIOTECNOLOGÍA · Nivel 2
Desde 2014 es Profesor-Investigador en Universidad Autónoma del Estado de Hidalgo. Instituto de Ciencias Básicas e Ingeniería. Área Académica de Química
I have contributed to the field of food science, focusing on enhancing food products and ensuring their safety. My research includes the development of healthier meat products through the integration of mushroom flours, which is widely recognized for improving nutritional...
I have contributed to the field of food science, focusing on enhancing food products and ensuring their safety. My research includes the development of healthier meat products through the integration of mushroom flours, which is widely recognized for improving nutritional values and enhancing sensory qualities. Additionally, I concentrate on food safety by investigating the prevalence of pathogens in ready-to-eat foods. My work not only advances scientific knowledge but also provides practical solutions for producing healthier and safer food products.
Información*
| Nombre | ESMERALDA RANGEL VARGAS |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | INVESTIGACION |
| CVU | 90751 |
| Institución | |
|---|---|
| Dependencia | INSTITUTO DE CIENCIAS BASICAS E INGENIERIA |
| Entidad | HIDALGO |
| Nivel | 2 |
| Vigencia | Inicio: 01/01/2026 |
| Fin: 31/12/2030 |
* Información del primer trimestre de 2026.
Fuente: SECIHTI.