Dr. Friné Velázquez Contreras has more than 20 years of professional experience dedicated to the research and development of supplements, food formulations, nutraceuticals, and functional products.
She currently serves as a Research Professor in the School of Hospitality at the National Institute of Technology ( Universidad Panamericana ) (Guadalajara Campus) and is an active member of the National System of Researchers (SNI) at Level C.
Specialized Training in Nutrition and Food Her solid foundation as a graduate in Pharmaceutical and Biological Chemistry is complemented by highly specialized graduate studies. She holds a Ph.D. in Health Sciences (Summa Cum Laude) from the Catholic University of Murcia, where she wrote her doctoral dissertation on active packaging technology for the release of natural antimicrobial agents in food. In addition, she holds a Specialization in Human Nutrition and Dietetics, a Master’s degree in Quality Systems, and a Certificate in Food and Beverage Product Development.
As a researcher in Food Science and Technology, she specializes in the development of natural active ingredients to enhance the synergy between food compounds and in the design of biodegradable active packaging for food preservation. As a result of this technological work, she holds two registered patents focused on processes and polymeric matrices of polylactic acid with thymol and carvacrol encapsulated in β-cyclodextrins. In terms of collaboration, she is a member of the Molecular Recognition and Encapsulation Research Group at UCAM and has participated in projects to design new food products.
In the field of health and nutrition, her research focuses on functional foods enriched with bioactive phytochemicals and their nutritional implications. One of her current research projects with the greatest impact is the development and characterization of active compounds that promote longevity. She also has extensive experience in nutrition and the development of meal plans.
Research Areas
- Food Science and Technology
- Food Culture
- Hospitality