Jorge Toro Vazquez PhD

Jorge Fernando Toro-Vazquez, Ph.D. in Food Chemistry from Cornell University, Department of Food Science, is currently working as a Professor in the Department of Chemistry, Laboratory of Physical and Chemical Properties of Food at the Universidad of San Luis Potosi (San Luis Potosi, Mexico). He has published more than eighty peer-reviewed papers and several book chapters, mainly in the area of chemical and physical properties/behavior of food using simple and complex model systems. His current research projects are associated with phase transitions and structural organization of lipids (i.e., crystallization, organogelation), and their application in vegetable oil processing and the development of novel lipid-based trans-free food products. Dr. Toro-Vazquez is an associated editor of the Journal of the American Oil Chemist's Society, reviewer of several scientific journals, and a member of the Mexican Academy of Sciences, the American Oil Chemists Society, the Institute of Food Technology.

Dr. Toro-Vazquez acts as a consultant of several food companies associated with the production of lipid-based products. The National Council for Science and Technology of Mexico has awarded him twice with the National Award in Food Science and Technology.