Daisy Amaya is a Master´s student in Food Science and Technology at the Autonomous University of Coahuila. She is currently working on the project entitled “Comparative study of the assisted extraction by fermentation with Aspergillus niger GH1 of bioactive compounds from grape pomace”

Daisy is a Pharmaceutical Chemist (2019), where she had the opportunity to participate as a member of the university council in the period 2016-2018, in addition to a stay at the University of Guadalajara in the period January – June (2017), has worked on the evaluation of the functional properties of bagasse from extracts obtained from crops, by-products and undervalued natural resources.