member · Faculty · Autohydrolysis, Bioactive compounds, Biomass, Bioreactor design, Biorefinery, Enzyme, Food Technology, Fucoidan, Green Technologies, Hydrothermal processing, Laminaria, Macroalgae, Macroalgal Biomass, Macromolecules, Microwave Extraction, Sargassum, Seaweeds, Solid State Fermentation
Dr. Rosy Rodríguez-Jasso
Contact: contact@biorefinerygroup.com
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 Universidad Autónoma de Coahuila since 2013.
Education
Ph.D., Chemical and Biological Engineering, Centre of Biological Engineering – Universidade do Minho, Portugal, 2012
M.Sc., Food Science and Technology (with Honours), Universidad Autónoma de Coahuila, Mexico, 2006
B.S., Chemical Engineering, Universidad Autónoma de Coahuila, Mexico, 2002
Postdoc (Repatriation Program- CONACYT), Universidad Autónoma de Coahuila, Mexico, 2013
Honors and Awards
-President of the Mexican Association of Food Science (AMECA), 2021-2023: https://amecamex.mx/historia/expresidentes/
-Member of the Mexican National System of Researchers (SNII), SECIHTI (SNII-3 distinction), 2025
– Master Program Coordinator in Food Science and Technology: https://diauadec.com/posgrados/maestria-en-ciencia-y-tecnologia-en-alimentos/
– Member of the Mexican Academy of Sciences, 2021: https://amc.mx/amc/membresia/INGENIERIA2024.pdf
-Young Scientist Award at the Universidad Autónoma de Coahuila, 2020
– Leader of the Academic Group in Food Science and Technology, School of Chemistry, Universidad Autónoma de Coahuila (2015-2020)
-Member of Sargassum Sustainable Management Project – Sargassum in the Mexican Caribbean and Caribbean Seas, 2018
Scholar Google: https://scholar.google.com/citations?user=u7Vsgu0AAAAJ&hl=en
Scopus: https://www.scopus.com/authid/detail.uri?authorId=25723759400
Orcid: https://orcid.org/0000-0001-8971-0639
Biography:
Dr. Rosa María Rodríguez-Jasso is a Full Professor in the School of Chemistry, Founder and Leader of the Biorefinery Group at the Universidad Autónoma de Coahuila since 2014. 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. She was the President of the Mexican Association of Food Science (AMECA) for the period 2021-2023.
Her research interest is based on the valorization of aquatic biomass and marine residues, specifically seaweed and microalgae, under the concept of a biorefinery. 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).
Research Interests
Food Engineering Technology for Ingredients, Sargassum biomass conversion and valorization; and application of Fucoidan, Carrageenan, Alginate, Laminarin, Galactan, Fucoxanthin, Mannitol, Phycocyanin from Macroalgae (Seaweed); and Microaglae Biomass, Green Processing and Extraction Technologies, Biorefinery Concept, Fermentation and Process Engineering
Teaching in the School of Chemistry
• Undergraduate Courses: Algebra, Unit Operations, Industrial Instrumentation, Food Technology II, Process Optimization, Design of Experiments
• Postgraduate Courses: Seminar IV (Master Program), Seminar V (PhD Program) and Seminar VI (PhD Program)
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