MSc Agricultural Science and Engineering




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títuloMSc Agricultural Science and Engineering
fecha de publicación24.10.2015
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tipoDocumentos
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Miguel Angel Pedroza Villarreal, PhD

email: mpedroza.villarreal@gmail.com

34, Grande Rue de la Guillotiere, Lyon, France 69007

Telephone:+33 613935272

http://miguelpedroza.weebly.com/
Current Position

Postdoctoral Researcher

Centre de Neurosciences Cognitives-CNRS

Neuroeconomics, Reward and Decision Making Labortory,

Lyon, France

2014-2015


Education

PhD in Enology

Universidad de Castilla-La Mancha,

Albacete, Spain. 2012

Thesis Title: Revalorization of waste grape skins from the juice industry as a new enological product

Cum Laude Mention

International PhD Mention (awarded after an international peer-review evaluation, research internship in foreign center, and dissertation written in English)



MSc Agricultural Science and Engineering

Universidad de Castilla-La Mancha

Albacete, Spain. 2010

Advanced Studies in Enology Diploma

Universidad de Castilla-La Mancha

Albacete, Spain. 2009

BSc Food Industries Engineering

Instituto Tecnológico y de Estudios Superiores de Monterrey Monterrey, Mexico. 2006


Academic Awards

National Researchers System Level I

National Science and Technology Council of the Mexican Government (CONACYT)

2014-2017

International Post-Doctoral Fellowship

Fellowship No. 232086

National Science and Technology Council of the Mexican Government (CONACYT)

2014-2015

International Doctoral Fellowship

Fellowship No. 207976

National Science and Technology Council of the Mexican Government (CONACYT)

2007-2012


Research Internships

Research Internship

Microwave assisted extraction of grape marc

Universitá Cattolica del Sacro Cuore

Istituto di Enologia e Ingegnieria Agroalimentare,

Piacenza, Italy

November 2011-January 2012

Research Internship

Waste grape skins preliminary evaluation

Bodegas San Isidro

Jumilla, España

March-April, 2010


Languages

Language

Speaking

Reading

Writing

Spanish

Native language

English

Fluently

Fluently

Fluently

French

Advanced

Advanced

Intermediate

Italian

Beginner

Beginner

Beginner


Grantsmanship

Marie Curie Intra-European Fellowship Candidate

Evaluation : Proposal of Good Quality

Proposal Number 626313

Centre de Neurosciences Cognitives

Centre National de la Recherche Scientifique Université Claude-Bernard Lyon 1, France

Proposal Title: Effect of wine labels on reward-related brain activity

Financing Organization: European Council under the 7th Framework Program

Scientist in Charge: Jean-Claude Dreher, PhD
Research Projects

Universidad de Castilla-La Mancha

Project Researcher

Cátedra de Química Agrícola

Albacete, Spain

Project Title: Evaluation of a methodology for determining grape and wine aroma precursors at wineries

Financing Organization: Bodega Martín Códax (DO Rías Baixas, Galicia, Spain), Bodegas y Viñedos Pittacum (DO Bierzo, Castila León, Spain), Bodega Heredad Ugarte (DOC Rioja Alavesa, Spain)

Project Leader: Prof. Ma. Rosario Salinas, PhD

Duration: October-December, 2012


Universidad de Castilla-La Mancha

Project Researcher

Cátedra de Química Agrícola

Albacete, Spain

Project Title: Optimization of phenolic and aroma extracts from grape processing by-products. Project Reference: 0114101087

Financing Organization: Junta de Comunidades de Castilla-La Mancha (Regional Government of Castilla-La Mancha, Spain)- Julian Soler S.A. Grape Juice Concentrate Factory

Project Leader: Amaya Zalacain Aramburu, PhD

Dates: 01/10/2010 to 31/12/2011


Universidad de Castilla-La Mancha

Project Researcher

Cátedra de Química Agrícola

Albacete, Spain

Project Title: Testing of BIOLAN biosensors to determine wine and grape aroma potential

Financing Organization: BIOLAN S. L.

Participant wineries and laboratories: Bodegas y Viñedos Labastida Solagüen, La Rioja, Spain; Bodega Contador, San Vicente de la Sonsierra, La Rioja, Spain; Estación Enológica de Haro, La Rioja, Spain.

Project Leader: Manuel Carmona, PhD

Dates: 10-20 October, 2011


Universidad de Castilla-La Mancha

Project Researcher

Cátedra de Química Agrícola

Albacete, Spain

Project Title: Evaluation of dehydrated waste grape skins as new enological product for enhancing wine color and aroma

Financing Organization: Junta de Comunidades de Castilla-La Mancha (Regional Government of Castilla-La Mancha, Spain)

Project Leader: Amaya Zalacain Aramburu, PhD

Project ID: PAI08-0148-9842

Dates: 2008-2010
Professional Experience

Domaine Reverchon

Assistant Enologist

September 2013-April 2014

Domaine Reverchon

Poligny, France

GRUMA-Molinos Azteca S.A. de C.V.

Quality Assurance Trainee

September 2006 - January 2007

Guadalupe, Nuevo León

Mexico


Scientific Publications in Peer Review Journals

Pedroza, M.A., Maggi, L., Amendola, D., Zalacain,A., De Faveri, D.M., Spigno,G. (2015). Microwave assisted extraction of phenolic compounds from dried waste grape skins. International Journal of Food Engineering. Accepted for Publication
Pedroza, M. A., Carmona, M., Alonso, G. L., Salinas, M. R., & Zalacain, A. (2013). Prebottling use of dehydrated waste grape skins to improve color, phenolic, and aroma composition of red wines. Food Chemistry, 136(1), 224-236. DOI: 10.1016/j.foodchem.2012.07.110
Pedroza, M. A., Carmona, M., Pardo, F., Salinas, M. R., & Zalacain, A. (2012). Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine. CyTA - Journal of Food, 10(3), 225-234. DOI: 10.1080/19476337.2011.633243
Pedroza, M. A., Carmona, M., Salinas, M. R., & Zalacain, A. (2011). Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions and evolution. Journal of Agricultural and Food Chemistry, 59(20), 10976-10986. DOI: 10.1021/jf202626v
Pedroza, M. A., Zalacain, A., Lara, J. F., & Salinas, M. R. (2010). Global grape aroma potential and its individual analysis by SBSE-GC-MS. Food Research International, 43(4), 1003-1008. DOI: 10.1016/j.foodres.2010.01.008
Lorenzo, C., Garde-Cerdán, T., Pedroza, M. A., Alonso, G. L., & Salinas, M. R. (2009). Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy. Food Research International, 42(9), 1281-1286. DOI: 10.1016/j.foodres.2009.03.021
Marín, J., Ocete, R., Pedroza, M., Zalacain, A., de Miguel, C., López, M. A., & Salinas, M. R. (2009). Influence of the mite Carpoglyphus lactis (L) on the aroma of pale and dry wines aged under flor yeasts. Journal of Food Composition and Analysis, 22(7-8), 745-750. DOI: 10.1016/j.jfca.2009.01.017
Teaching Experience

Internship Advisor

Master 1 Biologie Intégrative Physiologie et Neurosciences

Topic: Décisions perceptuelles collectives sur l'intensité du saveur du vin

Université Claude Bernard Lyon 1

Centre de Neurosciences Cognitives-CNRS

Neuroeconomics, Reward and Decision Making Labortory,

Lyon, France

2015

Internship Advisor

Master 1 Biologie Intégrative Physiologie et Neurosciences

Topic: Intégration Multimodal, Rôle de la vision dans le saveur du vin

Université Claude Bernard Lyon 1

Centre de Neurosciences Cognitives-CNRS

Neuroeconomics, Reward and Decision Making Labortory,

Lyon, France

2015

Teacher Assistant

Experimental Enological Chemistry Laboratory

Universidad de Castilla-La Mancha

Cátedra de Química Agrícola, Albacete, Spain

Academic Year 2008-2010

Invited Lecturer

Advances in Enological Chemistry (MSc course)

Universidad de Castilla-La Mancha

Cátedra de Química Agrícola, Albacete, Spain

2009-2011

Summer Course: Introduction to Enology

(5 hours)



Instituto Tecnológico y de Estudios Superiores de Monterrey,

Monterrey, Mexico

9-11 June 2007


Participation in Scientific Congresses

Serrano de la Hoz, K., Pedroza, M.A., Bonilla, I., Carmona, M., Salinas, M.R. (2013). Diferentes prácticas agronómicas en el potencial aromático glicosídico de uvas de la variedad Tempranillo. In: Congreso Nacional de Investigación Enológica GIENOL. Madrid, Spain.
Spigno, G., Pedroza, M. A., Amendola, D., Maggi, L., Zalacain, A., DeFaveri, D.M. (2012) Polyphenols microwave assisted extraction from waste grape skins. Proceedings of the International Conference Bio & Food Electrotechnologies. ISBN: 978-88-903261-8-9. Salerno, Italy
Pedroza, M. A., Carmona, M., Alonso, G. L., Salinas, M. R., & Zalacain, A. (2012). Polyphenol and color release from dehydrated waste grape skins into stored red wines. In: 26th International Conference on Polyphenols. Florence, Italy.
Pedroza, M. A., Amendola, D., Maggi, L., Zalacain, A., & Spigno, G. (2012). Microwave assisted extraction and antioxidant power of dried waste grape skins polyphenols. In: 26th International Conference on Polyphenols. Florence, Italy.
Alonso, G. L., Carmona, M., Serrano-Díaz, J., Martínez-Gil, A.M. Serrano-de-La-Hoz, K., Maggi, L., Pedroza, M. A., Zalacain, A. & Salinas, M. R. (2012). lnfluencia de los carotenoides en Ia calidad del azafrán y de las uvas de vinificación. In: lnternational Workshop Carotenoides como ingredientes de alimentos funcionales. Universidad de Sevilla, Seville, Spain.
Pedroza, M. A., Carmona, M., Pardo, F., Alonso, G. L., Salinas, M. R., & Zalacain, A. (2011). Building Rosé Wines from Dehydrated Waste Grape Skins (Poster 141). In: XXXIV OIV World Congress of Vine and Wine. Porto, Portugal.
Pedroza, M. A. (2011). Recent advances in industrial reprocessing of waste grape skins. In: XXXIV OIV World Congress of Vine and Wine. Porto, Portugal. (Oral communication)

 

Pedroza, M. A., Alonso, G. L., Carmona, M., Salinas, M. R., & Zalacain, A. (2010). Estudio de la dosificación, tiempo de maceración y granulometría de hollejos deshidratados sobre el color y la composción fenólica en vino sintético. In: VII Foro Mundial del Vino. Logroño, Spain.
Pedroza, M. A., Alonso, G. L., Carmona, M., Salinas, M. R., & Zalacain, A. (2010). Evaluation of dehydrated white grape skins as copigment in red wine model solutions. In: VI International Congress on pigments in food: chemical, biological and technological aspects (pp. 113-116) ISBN 978-963-9970-04-5. Budapest, Hungary.
Pedroza, M. A., Carmona, M., Alonso, G. L., Salinas, M. R., & Zalacain, A. (2010). Use of red grape skins to enhance the phenolic composition of wines. In: VI International Congress on pigments in food: chemical, biological and technological aspects (pp. 345-347) ISBN 978-963-9970-04-5. Budapest, Hungary.
Pedroza, M. A., Alonso, G. L., Carmona, M., Salinas, M. R., & Zalacain, A. (2009). Efecto de la deshidratación en la composición fenólica de hollejos de distintas viníferas. In: X Congreso Nacional de Investigación Enológica GIENOL. ISBN 978-84-8158-438-7. Ourense, Spain.
Pedroza, M. A., Lara, J. F., Zalacain, A., & Salinas, M. R. (2008). Resultados Preliminares sobre la determinación del potencial aromático de uvas tintas mediante SBSE-TD-GC-MS. In: XIV Congreso Nacional de Enólogos. San Lorenzo del Escorial, Madrid, Spain. (Invited Speaker).
Scientific Divulgation

Pedroza, M.A. (2015). Neuroscience perspective of wine flavor. Foreign Reserachers Welcome Event Organized by Espace Ulys-Euraxess. Universite de Lyon. Lyon, France. February 5. (Invited Talk)
Pedroza, M.A., Dreher, J.C. (2014). Modulation de la perception de l'arôme du vin par sa robe: une étude d’imagerie cérébrale originale. Dossier Spécial Neurosciences et vin. Revue des Oenologues. 153s (Written Article)
Pedroza, M.A., Carmona, M., Alonso, G.L., Salinas, M.R., Zalacain, A. (2011). Innovación en el uso de subproductos vitivinícolas: Hollejos de uva deshidratados. Revista Winetech.2, 22-24 (Written article)
Pedroza, M.A. (2009). Evaluación del uso de hollejos agotados de uva para mejorar las características aromáticas y cromáticas de los vinos. Seminar La ciencia In Vivo. Universidad de Castilla-La Mancha. Albacete, Spain. (Invited Talk)
Relevant Undergraduate Experience

Semester Abroad Program

Courses: wine production and analysis, fruit and vegetable processing, meat processing

Oregon State University. Corvallis, OR,

U.S.A.

Sep-Dec 2005

Summer Abroad Program

Viticulture and Enology

École Supérieure d’Agriculture PURPAN. Toulouse, France

June 2005

Viticulture and Enology Internship

Region Premières Côtes de Bordeaux

Vineyard maintenance winery and sales work

Château Peneau, Bordeaux

France

July 2005

Coordinator of the Food Industries Engineering Student Society



Instituto Tecnológico y de Estudios Superiores de Monterrey

Mexico

2004-2005

General Coordinator of the XIV International Simposium of Food Industries Engineering

“Alimenta tu Ingenio 2”


Instituto Tecnológico y de Estudios Superiores de Monterrey

Mexico

March, 2005

Analytical Apparatus, Data Analysis, and Computational Skills

Liquid and Gas Chromatography

I have 5 years of experience operating and performing maintenance of both chromatographs

Agilent GC-MSD 6890 and 7980

Agilent HPLC-DAD 1200

Agilent Chemstation Software for HPLC-DAD and GC-MS

Stir Bar Sorptive Extraction

I have used this technique for analyzing grapes, must, wine, and water.

Gerstel Twister Stir Bar Sorptive Extraction

Gesrstel Maestro Software


Data Analysis-Statistical Software

I have used both software for performing data analysis statistical tests of ANOVA, Factor Analysis, GLM, Discriminant Analysis, and PCA.

IBM-SPSS Statistics 19

Statgraphics XVI Centurion


Relevant Courses/Experience

Judge Concours Général Agricole, Paris 2015

Champagne, South-west wines, Beer

Ministère de l´Agriculture et l´Alimentation

February 21-23. Paris, France

Journées Interrégional de Formation en Neuroimagerie: IRM Fonctionnelle et Anatomique

Institut national de la santé et de la recherche médicale INSERM

Lyon, France

February 2-6, 2015

Fundamentals of Neuroscience II

Approved

https://verify.edx.org/cert/4bf869b883cb4182b20779e392774e06

HarvardX

http://www.mcb80x.org

January, 2015

Fundamentals of Neuroscience I

Approved

https://verify.edx.org/cert/f060d5397e4d46d29cb480a9c150a423

HarvardX

http://www.mcb80x.org

February, 2014

Wine Judge Concours Général Agricole, Paris 2014

Saint Emilion Grand Cru

Ministère de l´Agriculture et l´Alimentation

February 23- 24. Paris, France

Advanced Viticulture

Online Course (120 hours)

InfoAgro Spain

http://www.infoagro.com

Sustainable agriculture and use of pesticides: Control and Risks (30 hours)

University of Murcia,

Águilas, Spain

July, 2009



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