Semblance

She is a research professor of Food Chemistry at the School fo Basic Sciences and Engineering of the Universidad Autónoma del Estado de Hidalgo (as of 2002).

She has a PhD in Food Science and Technology by the National School of Agronomy in Montpellier, France. Her thesis was developed at the Unit of Cereal Technology of the National Institute of Agricultural Research in Montpellier. She has a Master’s in Food Biochemical Engineering by the Tecnológico de Veracruz, Veracruz, Mexico. She has an undergraduate degree in Chemical Pharmaceutical Biologist by the Universidad Veracruzana, Veracruz, Mexico.

Delia Roman teaches at the undergraduate program of Food Chemistry, the doctorate program of Food Science and Human Health, and the doctorate program of Environmental Sciences. She is a member of the National System of Researchers (2002-2024). She has written 57 articles for international scientific magazines, 41 for dissemination magazines and 15 book chapters.

Dr. Román has participated with 84 papers for international congresses and 108 for national ones, generated by students.

She conducts 11 research projects with undergraduate, master’s and PhD students receiving financial support from CONACyT, PROMEP, FHP, associations of producers. Dr. Román has directed 50 undergraduate theses, 4 master’s theses and 5 PhD theses. Her main research lines are in the field of cereals focused on the agricultural development; the validation of new varieties of cereals; the development, innovation and technology of food products. She works with international research groups in the Universidad de la Rioja, Spain.