member · Postgraduate Students · Biorefinery, Cultivation system, Food Technology, High-added value compounds, Microalgae, Optimization process, Photobioreactors
Samanta Machado Cepeda
E-mail: samanta.machado@uadec.edu.mx
Phone: (+52) 844 416 12 38
Biorefinery lab
Sam is a PhD student in Science and Food Technology at the Autonomous University of Coahuila.
Education
B.S., Chemical Engineering, Universidad Industrial de Santander, Colombia, 2014
Specialist, Food Science and Technology, Universidad Nacional de Colombia, 2016 M.Sc., Food Science and Technology, Autonomous University of Coahuila, Mexico, 2023
Her research project is: Valorization of agroindustrial wastes through the cultivation of endemic microalgae for the extraction of phycocyanin and its incorporation in food
Research Interests: Biorefinery, Microalgae, High-added value compounds, Photobioreactors, Cultivation system, Optimization process, Food Technology, Biomass
Orcid: https://orcid.org/0000-0001-6517-2805
Scopus: https://www.scopus.com/authid/detail.uri?authorId=58338502300
Scholar Google: https://scholar.google.com.mx/citations?hl=en&user=g52-JUAAAAAJ
Researchgate: https://www.researchgate.net/profile/Samanta-Machado-3
Researcherid: https://www.webofscience.com/wos/author/record/HKV-3522-2023
Linkedin: https://www.linkedin.com/in/smachadoc
Loop: https://loop.frontiersin.org/people/2183024/overview
Biography:
Samanta is a chemical engineer, and food science and technology specialist, and obtained her M.Sc. in Food Science and Technology, with five years of experience in quality analysis laboratories and management of accreditation processes, fulfilling the requirements demanded by the organisms of accreditation. Experience in the implementation and monitoring of quality management systems in manufacturing plants. Skill in implementation of manufacturing processes and procedures.
Now, she is a PhD student in food science and technology. She works with endemic microalgae from Coahuila region to find compounds of high added value, such as lipids, proteins, carbohydrates, and pigments, which are of great interest for energetic, cosmetic, textile and food industries.
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