Priscila Ibarra Email & Phone Number

Zapopan, Jal., Mx

Zapopan, Jalisco, Mexico

Responsible for the execution of quality control and assurance sensory tests and the analysis of their results for all the products manufactured daily, as well as for the selection of raw materials that achieve the optimum sensory standards and the establishment of the most relevant physicochemical parameters of the current portoflio of proteins and supplements.

Monterrey, Nuevo León, México

Supported in the execution of food science and technology projects related to health and nutrition through the research and analysis of scientific information, the writing of scientific dissemination content in Spanish and English, the development of tools in various Microsoft 365 and Google Workspace applications, and sample preparation and treatment in the lab. During this time I was also responsible for assisting on the project "High-Pressure Processing for Mature Breast Milk Treatment in Human Milk Banks: Effect on Quality Parameters" through the treatment of dairy samples in the laboratory for various characterization experiments and assistance in determining particle size distribution with DLS, lactose concentration with HPLC, and thermal properties with DSC.

Monterrey, Mexico

I assisted in the execution of national and international sensory evaluation projects providing my support through data management and report generation using Microsoft Excel and the specialized software FIZZ. I generated approximately 117 reports, in Spanish and English, from sensory descriptive tests of dairy, meat, and plant-based products based on the Spectrum methodology. Furthermore, I actively performed other various tasks depending on the changing needs within the department, including new inventory entry and, in panelist recruitment sessions, test evaluation and data entry.

Bachelor´S Degree, Food Engineering, 97

Activities and Societies: -I received an honorary mention of excellence at the end of my bachelor´s degree due to an outstanding academic.

International Experience In France: Food Science And Product Development Summer School, Food Science And Technology

I had the opportunity to take this course in a remote setting given that I was granted one of the Eugenio Garza Laguera scholarships.