JORGE F. TORO VAZQUEZ

Professional Bio

Ph.D. in Food Chemistry from Cornell University, Department of Food Science, he was Head of the Department of Chemistry (1996-2008) and Vice-president of Research and Graduate Study at the Universidad Autónoma de San Luis Potosí (2009-2019), currently working as a Professor at the Department of Chemistry, Laboratory of Physical and Chemical Properties of Foods at the Universidad of San Luis Potosi (San Luis Potosi, Mexico). He has published more than one hundred peer-reviewed papers and several book chapters, mainly in the area of chemical and physical properties/behavior of foods and food components (i.e., lipids) in simple and complex model systems. His current research projects are associated with phase transitions and structural organization of lipids (i.e., crystallization, gelation and in general molecular-self assembly), and their application in vegetable oil processing and the development of novel lipid-based trans-free food products. Dr. Toro-Vazquez is an associated editor of the Journal of the American Oil Chemist's Society, reviewer of several scientific journals, and is an active member of the Mexican Academy of Sciences, the American Oil Chemists Society, the Institute of Food Technology, and has been awarded the maximum level or recognition by the National Council for Science and Technology of Mexico (SNI 3). Dr. Toro-Vazquez also works as a consultant of several international food and cosmetic companies associated with the production of lipid-based products (i.e., Bimbo, Campbell’s, Glaxo-Smith-Kline, FUSONI, FOAMIX, Cargill, MULTICERAS, Ragasa Industrias, Palsgaard Industries). The Mexican Council for Research and Technology (CONACYT) has awarded him twice with the National Award in Food Science and Technology (México), and in 2017 he received the “Timothy L. Mounts” award from the American Oil Chemists’ Society (USA).