Ilce G. Medina Meza
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Degree(s):
Ph.D . Food Science. Technological Institute of Veracruz, 2011
M.Sc. Chemical Engineering. Technological Institute of Orizaba. 2002
B.S. Chemical Engineering. Technological Institute of Orizaba. 1998
Biography:
Gaby Medina-Meza was born in Orizaba (Mexico), under the gaze of the volcano Citlaltépetl. A science passionate, she got B.Sc. and M.Sc. degrees in Chemical Engineering at the Technical Institute of Orizaba. She moved to the Technical Institute of Veracruz (Mexico) for a Ph.D. in Food Science under the guidance of Dr. Hugo Garcia. For the dissertation she spent 3 years (2006-2009) in Prof. Lercker’s lab at the University of Bologna (Italy), a flagship research team in the chemistry of lipid oxidation. Later, she moved back to Mexico, were she worked at ITESO (Guadalajara) as Associate Professor, before moving to the US as postdoc in Dr. Barbosa-Canovas (2012-2014) and Dr. Ganjyal (2014-2016) labs at Washington State University, where she specialized in both nonthermal and thermal food processing. Since December 2016, she is Assistant Professor in the Biosystems and Agricultural Engineering Department at MSU, with additional adjunct appointments at Chemical Engineering, Biomedical Engineering, and Food Science programs.
Gaby Medina-Meza is member of the ASABE, IFT and European Network for Oxysterols Research (ENOR). She is member of the Editorial Board of the journal Food Research International, and reviewer for several peer-reviewed journals in the area, including LWT-Food Science and Technology, Food Chemistry, Food and Bioprocess Technology, and the Journal of the Science of Food and Agriculture, among others.
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