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Episode #37: Dr. Virginia Nevárez-Moorillón
Dr. Nevárez-Moorillón has been a full-time professor at the School of Chemical Sciences, Autonomous University of Chihuahua, Mexico, for the last 37 years. She graduated as a bacteriological chemist from the Autonomous University of Chihuahua. She completed her Ph.D. in Biology from the University of North Texas studying the bioremediation of soil contaminated with hydrocarbons, under the supervision of Dr. Gerard Roland Vela. She is a member of the National Outstanding Researchers System of Mexico (Level II) and has been granted the National Award on Food Science and Technology. She is also a regular member of the Mexican Academy of Sciences
Her research interests include environmental microbiology, as well as predictive microbiology applied to food systems, the role of lactic acid bacteria in traditional fermented foods, and the antimicrobial properties of spices, such as clove and oregano. Under her supervision, more than 50 undergraduate students, more than 50 master's and 15 doctoral students have completed their degrees.
Dr. Nevarez-Moorillón is a member of the Institute of Food Technologists, the Society for Applied Microbiology (UK) and the American Society for Microbiology and has served as Vice-President and President for the Mexican Association of Food Sciences and the Mexican Association for Food Protection.
During the last 25 years, Dr. Nevárez-Moorillón has published more than 100 research articles, 25 book chapters and has reviewed manuscripts and research proposals for research publishers and international organizations. She is also part of the Reviewer Board of Polymers, Membranes, and Molecules (MDPI), Associate Editor in Frontiers in Sustainable Food Processing, and Academic Editor in PlosOne.
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By Saranya AnantapantulaDr. Nevárez-Moorillón has been a full-time professor at the School of Chemical Sciences, Autonomous University of Chihuahua, Mexico, for the last 37 years. She graduated as a bacteriological chemist from the Autonomous University of Chihuahua. She completed her Ph.D. in Biology from the University of North Texas studying the bioremediation of soil contaminated with hydrocarbons, under the supervision of Dr. Gerard Roland Vela. She is a member of the National Outstanding Researchers System of Mexico (Level II) and has been granted the National Award on Food Science and Technology. She is also a regular member of the Mexican Academy of Sciences
Her research interests include environmental microbiology, as well as predictive microbiology applied to food systems, the role of lactic acid bacteria in traditional fermented foods, and the antimicrobial properties of spices, such as clove and oregano. Under her supervision, more than 50 undergraduate students, more than 50 master's and 15 doctoral students have completed their degrees.
Dr. Nevarez-Moorillón is a member of the Institute of Food Technologists, the Society for Applied Microbiology (UK) and the American Society for Microbiology and has served as Vice-President and President for the Mexican Association of Food Sciences and the Mexican Association for Food Protection.
During the last 25 years, Dr. Nevárez-Moorillón has published more than 100 research articles, 25 book chapters and has reviewed manuscripts and research proposals for research publishers and international organizations. She is also part of the Reviewer Board of Polymers, Membranes, and Molecules (MDPI), Associate Editor in Frontiers in Sustainable Food Processing, and Academic Editor in PlosOne.