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

BioEnergy Research Journal.


Enrich foods with Mexican seaweed (macroalgae) flour


update · Interviews

Dr. Rosy Rodríguez was interviewed by national news – 2016

“This project arose from the global idea of valuing a natural resource that we have in the country, which are Mexican macroalgae (seaweed) that, unfortunately, are little exploited in all senses, so in our research group we study from the recovery of compounds of high added value such as sugars, pigments or other compounds that algae contain until their application as an ingredient for the food industry ”, explained Dr. Rosa María Rodríguez Jasso, research professor at the Department of Food Research of the Faculty of Chemestry Sciences at UAdeC and coordinator of the project”

You can find more information about this interview in the following link: