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. Rosa María Rodríguez-Jasso
Phone: (+52) 844 416 12 38
Dr. Rosa (Rosy) M. Rodríguez-Jasso is a Full Professor in the Faculty of Chemistry Sciences at the Autonomous University of Coahuila since 2014 and principal coordinator of Biorefinery Group.
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
Member of the Mexican National System of Researchers (SNI), Conacyt (SNI I distinction)
Vice-President of the Mexican Association of Food Science (AMECA): http://www.cienciadealimentos.com/
Young Scientist award at the Autonomous University of Coahuila
Member of Sargassum Sustainable Management Project – Sargassum in the Mexican Caribbean and Caribbean seas.
Scholar Google: https://scholar.google.com.mx/citations?user=u7Vsgu0AAAAJ&hl=es
Dr. Rosa María Rodríguez Jasso is a Professor of the Faculty of Chemistry Sciences at the Autonomous University of Coahuila, Mexico, since 2013. She is Co-Founder and Leader of the Biorefinery Group and Biorefinery Lab of the Food Research Department of the Autonomous University of Coahuila. In 2014, she became a member of the National System of Researchers, assigned with level 1, granted by the Mexican National Council of Science and Technology (CONACYT). Since 2015, she is the Coordinator of the Food Research Department and in 2017; she became the Secretary of Planning of the Faculty of Chemical Sciences. Currently, she is the Vice-president of the Mexican Association of Food Science (AMECA) for the period 2019-2021.
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 honors 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.
During her scientific trajectory, she has published 28 scientific papers in indexed JCR journals, authored 22 chapters in books of international circulation in prestigious editorials and edited the book “Bioprocessing of Agri-Food Residues for Production of Bioproducts” from CRC Press of Taylor and Frances Group, she has an h-index of 17.
She has supervised or co-supervised of 12 BSc, 15 MSc and 2 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).
She 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. Young Scientist award at the Autonomous University of Coahuila for the year 2020 and Member of the National System of Researchers in Mexico (SNI- Conacyt, level I distinction).
High added value compounds from macroalgae (seaweed) biomass, green processing and extraction technologies, biorefinery concept, food technology, fermentation process
Teaching in the Faculty of Chemistry Sciences
• Undergraduate Courses: Algebra, Unit Operations, Industrial Instrumentation, Food Technology II, Optimization of process, Design of experiments
• Postgraduate Courses: Seminary V and VI