Prof. Dr. Adriana Descalzo | Fermentation | Plant-Based Food Innovation Award
Prof. Dr. Adriana Descalzo | Fermentation | Research Professor | National University of Lomas de Zamora | Argentina
Prof. Dr. Adriana Descalzo is a leading Argentinian biologist, specializing in food technology and nutrition. Her comprehensive education includes a PhD in Biology from the University of Buenos Aires, complemented by a post-doctoral study in molecular virology at the University of Freiburg, Germany, and additional expertise from short stays at the University of Georgia (food stability) and the University of California, Davis (food genomics). Her extensive professional experience spans over 22 years at the National Institute of Agricultural Technology (INTA), where she currently serves as a Researcher and coordinates the Program of Added Value, Agroindustry and Bioenergy. Furthermore, Prof. Dr. Adriana Descalzo is an Independent Researcher at CONICET, a Principal Researcher at the University of Morón, and a Consultant at the Argentine-China Center for Food Science. Her research interests are concentrated on vital global challenges, including Food Security, Non-communicable Diseases, Food Waste, Clean Processing, and Sustainable Food Systems. Her core research skills encompass lactic fermentation for functional food development, molecular virology, food stability and genomics, advanced food quality analysis, and coordination of agroindustry programs. Prof. Dr. Adriana Descalzo has earned significant recognition, including being featured in the ScienceDirect Top 25 List of Most Downloaded Articles for her work on antioxidants in meat, receiving Mention Honor awards from Argentina Foundation and the DUPONT CONICET Program. With over 50 peer-reviewed works and 200 presentations, Prof. Dr. Adriana Descalzo is dedicated to networking and presenting international projects aimed at generating impact and integrating sustainable food systems across academic and productive sectors.
Featured Publications:
Descalzo, A. M., & Sancho, A. M. (2008). A Review of Natural Antioxidants and Their Effects on Oxidative Status, Odor and Quality of Fresh Beef Produced in Argentina.
Descalzo, A. M., Rizzo, S. A., Servent, A., Rossetti, L., Lebrun, M., Pérez, C. D., et al. (2018). Oxidative Status of a Yogurt-like Fermented Maize Product Containing Phytosterols.
Lingua, M. S., Gies, M., Descalzo, A. M., Servent, A., Páez, R. B., Baroni, M. V., et al. (2022). Impact of Storage on the Functional Characteristics of a Fermented Cereal Product with Probiotic Potential, Containing Fruits and Phytosterols.
Descalzo, A. M., Rossetti, L., Gies, M., Servent, A., Dhuique-Mayer, C., & Sancho, A. M. (2006). Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle.
Descalzo, A. M., et al. (2018). Influence of tocopherols and phytosterols on the performance of starter lactic acid bacteria in fermented foods.
Descalzo, A. M., et al. (2017). Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices.