Dr. Daniela Gómez Espinoza is a Ph.D. candidate in Biochemical Engineering aspiring to become a professor-researcher. She holds a Master’s degree in Biochemical Engineering and a degree in Food Industries Engineering. Her research focuses on Type V resistant starch in triticale flours and microencapsulated betalains from garambullo. These studies have been applied in chitosan-PVA biopackaging and coatings for fruits to enhance shelf life and antioxidant properties.

 Profile

Dr. Daniela Gómez Espinoza has an extensive academic background with a Master of Science in Biochemical Engineering and a Bachelor’s degree in Engineering in Food Industries, both earned from the Technological National Institute of Mexico. Her educational qualifications reflect a solid foundation in biochemical engineering and food industry processes, providing her with the expertise necessary for her research and professional endeavors.

Dr. Daniela Gómez Espinoza has taught several specialized courses in her field. She conducted a course on “Phytochemicals: Liquid and Dehydrated, Applications in the Pharmaceutical and Food Industry” from October 23 to October 27, 2023, and another session on “Microencapsulation of Active Compounds for Strawberry Coating” from April 19 to April 21, 2023. These courses reflect her expertise in phytochemistry and its applications in both the pharmaceutical and food industries.