Academic Group
Sustainable Development Goals
Research interests
• Stabilization of disperse food systems
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Interface structuring
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Physicochemical properties of natural biopolymers and their conjugates
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Effect of processing of traditional foods digestibility
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Production and design of functional foods
Profile
Professor Eduardo Jaime Vernon Carter studied Chemical Engineering at the Universidad Iberoamericana (1968-1972) and graduated in 1974 defending a thesis about the lyophilization of food.
Between 1972 and 1974, he worked in Control Data and Quimica Interamericana while considering doing postgraduate studies in Food Science and Technology. He was granted a scholarship by the British Council for studying an M.Sc. in Food and Management Science (1975-1977), followed by a grant from CONACyT for studying a Ph. D. (1977-1981), both at Queen Elizabeth College, University of London. He did both theses under the guidance of Dr. Philip Sherman, one dealing with the mechanical properties of cheese (M. Sc.) and the other dealing with emulsions stabilization with mesquite gum and their physicochemical characterization.
In May 1981, he was incorporated into the Chemical Engineering Area of the Universidad Autónoma Metropolitana Iztapalapa Campus (UAM) as a professor. In august of the same year, he entered the Master in Food Science and Technology Program of the Universidad Iberoamericana as a part-time professor. In both institutions, besides lecturing, he got involved in the direction of B.Sc. and postgraduate thesis, mainly focusing on topics dealing with the formation, stabilization, and characterization of dispersed food systems. When the Universidad Iberoamericana moved to Santa Fe, he ended his relationship with them. Fortunately, by about this time, the Biotechnology Department at UAM Iztapalapa Campus launched their postgraduate studies (M.Sc. and Ph. D.) in Biotechnology, and was allowed to collaborate with them, and have done so since then. Through the years, the research work of his research associates and students has been well accepted by the scientific community. He has published around 200 articles in refereed and indexed journals, which have been highly cited. His students, co-workers, and he have received various distinctions such as the National Prize in Food Science and Technology, the Prize for Research in Foods, and the Bimbo Panamerican Prize of Nutrition, Food Science and Technology. He has acted as director or co-director and graduated with 36 Ph. D. students, 29 M. Sc. students, 3 Specialization in Biotechnology students, and 49 B. Sc. students.
For 40 years without a break, he has been responsible for several financed research projects and consultancy/services with the industry. Lastly, he is a founding member of the Revista Mexicana de Ingenieria Quimica (RMIQ). He acted as co-editor in chief from 2001-July 2020 and was responsible for the Food Science and Technology, Biotechnology, and Environmental Sections. He believes that his work contributed to establish RMIQ as a leading scientific journal in Mexico and worldwide, having been included in the leading scientific indexes for several years (Journal Citation Reports, Scopus, Chemical Abstracts) and in the Technological and Scientific Journal Index of CONACyT. For all the above, he considers that he has contributed with his grain of sand to our university's scientific development and Mexico in general.
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