BIOCHEMICAL ENGINEERING AND FOOD PROCESSING

El IMIT

El Instituto Mexicano de Investigaciones Tecnológicas (IMIT) creado en 1946 y desaparecido a finales de los 90 lo dirigió durante 30 años Ignacio Deschamps Aguilar. El IMIT desarrolló investigaciones para la industria de la celulosa, para utilizar el bagazo de caña a fin de hacer papel, en la rama cervecera, cerámica, almidón, alimentos, particularmente en la patente de harina de maíz nixtamalizada, preservación de frutas, proteína de soya y garbanzo.

Se trabajo como investigador en bioquímica aplicada y estudios económicos de 1971 a 1972 mediante beca del Banco de México. Se desarrollaron proyectos de estudio de la sal común, rediseño del proceso de manufactura de harina de maíz nixtamalizada y preservación de naranja fresca. En 1972 obtuve una beca para Tecnología de Alimentos de CONACYT/AOTS.

THE IMIT

The Mexican Institute of Technological Research (IMIT-BANK OF MEXICO TRUST) was created in 1946 and disappeared in the late 90 was led for 30 years Ignacio Deschamps Aguilar. IMIT conducted research for the paper industry recycling, to use sugar cane bagasse for making paper, to modernize the brewing industry, ceramics, starchy foods, particularly in patent cornmeal masa, preservation of fruits, soybean and pea protein.

Ernesto worked there for a year as a researcher trainee in marketing research, technical and financial feasibility studies, applied biochemistry and economic studies from October 1971 to September 1972 by a Bank of Mexico grant. At that time he worked on various researches such as: common salt manufacturing and cleaning process; redesigning manufacturing process for Nixtamalized Corn Flour; soybean hydrolyzed protein extraction, and preservation of fresh oranges.

In 1972 with a JAPAN/MEXICO grant for Food Technology from CONACYT/AOTS conducted a training formation in food manufacturing industry traveling extensibility to plants and lectures in Tokyo, Osaka, Funabashi, Yaizu, Hiroshima, Nagasaki.