ROBLEDO OLIVO, ARMANDO

Since 2014, Professor Armando Robledo Olivo has been a full-time Professor-Researcher assigned to the Food Science and Technology Department (FSTD) at the Antonio Narro Autonomous Agrarian University (UAAAN). He is head of the Fermentations and Biomolecules Laboratory within the FSTD at the UAAAN. He holds a bachelor’s degree in chemical engineering and postgraduate studies in Biotechnology, and Food Science and Technology from the Autonomous University of Coahuila. Among his distinctions, Prof. Robledo has an academic profile recognized by the Secretary of Education, belongs to the National System of Researchers level 1 (2019-2027), is a Member of the Coahuila State Research System (SEIC) as an Honorary State Researcher (2023-2026), is the coordinator of the Master of Science program in Development and Innovation of Biotechnological Processes (2024-2026), has been the coordinator of the Doctorate program in Sciences in Protected Agriculture (2020-2024), has been treasurer of the Mexican Association of Food Sciences (AMECA) in the period 2021-2023, deputy director of Research Programming and Evaluation at UAAAN (2014-2019), and administrative manager of the CONAHCYT-AMECA 317745 project called "Diffusion and dissemination of food science, technology and innovation for sustainable development and food security in Mexico and the world" (2021-2024). He has taught courses on bioreactors and fermentation processes, bioreactor engineering, environmental biotechnology, polymers for use in protected systems, biofertilizer and biopesticide production, and the production of biomolecules for agri-food use. His research seeks to contribute to agri-food sustainability and post-harvest preservation and is primarily focused on the use of bioprocesses on biomass to obtain biomolecules that inhibit enzymatic browning in minimally processed foods or reduce abiotic stress in horticultural seedlings focusing on drought stress. He has an h-index of 12 and 614 citations in Scopus, and an h-index of 16 and 1,119 citations in Google Scholar. He has led fifteen research projects including one innovation project linked to a company, has conducted three technological transfers with producers, and also has one patent pending. His current work focuses on studies of apple pomace fermentation to obtain kojic acid and phenolic compounds for use as agricultural biostimulants in horticultural plants under water stress, as well as the use of kojic acid as a postharvest additive to combat enzymatic browning in minimally processed plant foods. His focus is on the study of fermentation processes, their optimization, and the feasibility of technology transfer.