The Science and Culture of Latin American Foods

Michael H. Tunick is a retired chemist and research chemist at the United States Department of Agriculture (USDA) with 40 years’ experience where he created new dairy products and expanded marketability of existing products. Dr. Tunick has expertise in thermal analysis using differential scanning calorimetry, microstructural analysis using scanning and transmission electron microscopy, microbiology of bacteria, and rheology of materials using texture profile analysis and small amplitude oscillatory shear analysis. After retiring , he became a full-time professor at Drexel University where he teaches various food science courses including Cheesemaking and mentors students in the M.S. Food Science program. Dr. Tunick has authored or coauthored over 140 publications, has coedited ten books including three on Hispanic food, and has co-chaired over 20 symposia in the Division of Agricultural & Food Chemistry (AGFD) in the American Chemical Society (ACS).

Dr. Guadalupe Flavia Loarca Piña, has a BS in Biology Chemistry from Universidad Autonoma

de Queretaro (UAQ), MS in Experimental Biology from the Universidad de Guanajuato and a PhD in Food Science from Universidad Autonoma de Queretaro, Mexico. She is a professor and researcher with a PRODEP profile and belongs to the National System of Researchers (SNI). She and her team of students, colleagues and visiting scholars have published over 140 peer reviewed articles and 10 book chapters. She participates as a member of the Technical Committee of the National Network for Research, Innovation and Development in Functional and Nutraceutical Foods (AlfaNutra) and member of Institute of Food Technologist (IFT). Dr. Loarca-Pina has increased the understanding and the health benefits of bioactive compounds in the Mexican diet.

Aarón F. González Córdova is a research professor at the Laboratory of Chemistry and Biotechnology of Dairy Products and of Quality, Authenticity and Traceability of Food in the Department of Animal-Based Food Technology at CIAD. He leads research projects focused on functional foods, science and technology of milk and its derivatives, and quality, authenticity, and traceability of food. He supports small producers of artisanal cheese in Mexico, promoting artisanal cheese making, both in Mexico and abroad. He is also the coordinator of the Research, Innovation, and Technological Development of Functional Foods and Nutraceuticals Network (Red AlFaNutra) where he promotes healthy and functional nutrition by revaluating traditional foods in ancestral diets and by reducing food waste.