Food Research Department. School of Chemistry – Autonomous University of Coahuila

BioEnergy Research Journal.


Dr. Rosy Rodríguez-Jasso

Dr. Rosa María Rodríguez-Jasso       


Phone: (+52) 844 416 12 38

Biorefinery  lab

Dr. Rosy Rodríguez-Jasso is a Full Professor in the School of Chemistry and Co-leader of the biorefinery group at the Autonomous University of Coahuila since 2014.



Ph.D., Chemical and Biological Engineering, University of Minho, Portugal, 2012

M.Sc., Food Science and Technology, Autonomous University  of Coahuila, Mexico, 2006

B.S., Chemical Engineering, Autonomous University  of Coahuila, Mexico, 2002

Postdoc, Autonomous University  of Coahuila, Mexico, 2013


Honors and Awards

-Highly Cited Researcher (Top 2% in the World). The Stanford University and Elsevier (2023), 2023.

-President of the Mexican Association of Food Science (AMECA), 2021-2023:

-Member of the Mexican National System of Researchers (SNII), CONAHCYT (SNII-1 distinction), 2020

– Member of the Mexican Academy of Sciences, 2021:

-Young Scientist Award at the Autonomous University of Coahuila, 2020 

-Member of Sargassum Sustainable Management Project – Sargassum in the Mexican Caribbean and Caribbean Seas, 2018 


Scholar Google: 






Dr. Rosa María Rodríguez-Jasso is a Full Professor in the School of Chemistry, Founder and Leader of the Biorefinery Group at the Autonomous University of Coahuila since 2014.  In 2014, she became a member of the National Council of Humanities, Sciences and Technologies (CONAHCYT), assigned with level 1. Since 2015, she was the coordinator of the Food Research Department and in 2017; she became the Secretary of Planning of the School of Chemistry. Currently, she was the President of the Mexican Association of Food Science (AMECA) for the period 2021-2023.
She has a B.Sc. in Chemical Engineering (2002) and a M.Sc. in Food Science and Technology (2006) from the Autonomous University of Coahuila (Mexico) where she graduated with honours in her thesis dissertation. In 2012, she finished her PhD in Chemical and Biological Engineering from University of Minho, Portugal, with the thesis project entitled “Development of Fermentation Process for Fungal Fucoidanases Production”. Her research interest is based on the valorization of aquatic biomass and marine residues, specifically seaweed and microalgae, under the concept of a biorefinery, applying a range key green technologies for the production and characterization of high value added compounds and functional ingredients (polysaccharides, oligosaccharides, antioxidants, prebiotics) and study applications for food and nutraceutical industry. Moreover, she collaborates in the research line of the development of second and third generation biomass biorefineries for the production of liquid biofuels applied to the auto-transport sector. She has authored or co-authored of more than 80 publications including papers and chapters, with > 5,600 and 3,800 citations and h-index of 33 and 29 (Google Scholar Citations and Scopus), respectively, edited the book “Bioprocessing of Agri-Food Residues for Production of Bioproducts” from CRC Press of Taylor and Frances Group. She has supervised or co-supervised of 12 BSc, 15 MSc and 6 PhD concluded thesis projects. At this moment, she has 5 on-going MSc students and 5 on-going PhD students. She has boosted and maintained her scientific network through short-term missions and professional visits in the University of North of Texas (USA), University of Georgia (USA), University of Vigo (Spain), Autonomous University of Madrid (Spain), Aix Marseille Université (France), Jacobs University (Germany) and Tokyo Institute of Technologies (Japan). Dr. Rodríguez-Jasso has been responsible of six scientific projects with national and industry funding, and currently she is a scientific member of the project Sargassum Sustainable Management, which is a project integrated with universities and industry (hotel, food, pharmaceutical) with the objective to design a pilot project to detonate a long-term integral solution for the management of Sargassum in the Mexican Caribbean and Caribbean seas. 


Research Interests

High added value compounds from macroalgae (seaweed) and microaglae biomass, green processing and extraction technologies, biorefinery concept, food technology, fermentation process


 Teaching in the School of Chemistry

 Undergraduate Courses: Algebra, Unit Operations, Industrial Instrumentation, Food Technology II, Optimization of process, Design of experiments

 Postgraduate Courses: Seminary V and VI