Dr. Carolina has been a research-professor at the Faculty of Chemical Sciences of the Autonomous University of Coahuila since 2015. Member of SNI Level I, pharmacobiologist chemist specializing in microbiology by the Autonomous University of Coahuila (UAdeC), Master and PhD in Food Science and Technology by the same University. She has carried out research stays at the University of Barcelona in molecular phylogeny in the department of genetics and at the MICALIS Institute of INRA, France.

She is a member of the academic group in Food Science and Technology and belongs to the Basic Academic Core of the postgraduate courses in Food Science and Technology. She participates in the management of projects financed by SEP and COECYT and collaborates in another project financed by SAGARPA-CONACYT. She has worked in the areas of microbiology and bioprocesses, especially fungi that produce metabolites of industrial interest, lactic acid bacteria, molecular biology and phylogeny, bioinformatics and proteomics. She has 16 participations in national and international congresses, has published 9 articles in indexed scientific journals and 7 articles in Mexican journals. She has also published 14 book chapters and one educational book, participated in the formation of 16 undergraduate students and currently participates in the formation of 14 master’s and 4 doctoral students. Her experience involves the functional genomics and proteomics of enzymes of interest in the food industry, the reconstruction of phylogenies, as well as the isolation and evaluation of microorganisms and their metabolites. She is currently a member of the Food Safety Thematic Network: Agroindustrial By-products Valorization and Reduction of Food Losses and Waste (PDA) and is part of the board of directors of the Mexican Society of Biotechnology and Bioengineering (SMBB), Coahuila Delegation.

Research lines

  • Development of functional foods and study of their effect on human health.
  • Isolation and evaluation of microorganisms and their metabolites for food bioconservation.
  • Identification and sequencing of fungal enzymes of importance in the food industry.
  • Bioinformatics for the reconstruction of coding gene phylogenies of enzymes of industrial interest.