Dr. Francisco Héctor Chamorro Ramírez is a researcher and academic specializing in biotechnology applied to food safety, with a focus on products of animal origin. He currently serves as a Full Professor (Category “C”) at the Universidad Autónoma Metropolitana (UAM), where he teaches in the Bachelor’s Program in Veterinary Medicine and Animal Science and the Master’s Program in Agricultural Sciences.

His research bridges basic science and industrial applications, reflecting a multidisciplinary approach. He has made significant contributions in nanoparticles, biopolymer films, and HACCP systems, leading to advancements in food quality and safety. His teaching and outreach work demonstrate a strong commitment to training new generations of professionals in the agri-food sciences.

Dr. Chamorro Ramírez holds a Doctorate in Philosophy and a Master of Science degree from the Universidad Autónoma de Chihuahua, and earned his Bachelor’s degree in Veterinary Medicine and Animal Science from the Universidad Autónoma Metropolitana.

Professional Background

Since January 4, 2016, Dr. Chamorro Ramírez has been a Full-Time Professor (Category “C”) at the UAM, where he leads research and training projects in veterinary hygiene, public health, and food biotechnology.

He completed a research stay at the Institut de Recerca i Tecnologia Agroalimentàries (Spain), where he participated in an international project on beef quality. The results were presented at the 62nd Annual Meeting of the European Federation of Animal Science (2011).

Scientific and Scholarly Contributions

Selected publications include:
• “Physicomechanical and functional properties of chitosan-based films incorporated with silver nanoparticles” (Mundo Nano, 2023).
• “Evaluation of polyherbal with vitamin C activity on lamb performance and meat characteristics” (Revista Brasileira de Zootecnia, 2021).
• “Productivity and carcass traits of pigs fed with solid-state fermented apple pomace and an enzymatic complex” (Ecosistemas y Recursos Agropecuarios, 2017).

He has also authored several book chapters, including:
• “Relative expression of the Decorin gene in cattle and its relationship to meat tenderness” (2021).
• “Challenges in implementing the HACCP system in food processing plants” (2014).

Teaching and Academic Mentorship

At the UAM, Dr. Chamorro Ramírez teaches:
• “Quality of Animal Products” (undergraduate level).
• “Communication in Agricultural and Technological Sciences” (graduate level).

He has supervised several Master’s theses, such as:
• Effect of a chitosan film with natural extracts on chicken meat (2020).
• Physicochemical and microbiological evaluation of pork coated with silver nanoparticles (2021).
• Effect of silver nanoparticles on biofilms of Listeria monocytogenes (2023).

Participation in Conferences and Scientific Outreach

Dr. Chamorro Ramírez has presented his research at numerous national and international conferences, including:
• XXIV International Food Safety Congress (2022) – Vegetable nitrites as an alternative in cured meats.
• VII Congress of Biochemistry and Molecular Biology of Bacteria (2023) – Formation of biofilms by Listeria monocytogenes.

He actively participates in scientific communication and academic events, such as an interview on UAM Radio (2018) discussing food quality and sensory analysis, and the organization of the 1st Colloquium on Animal Reproduction and Meat Science (2022). He has also delivered keynote lectures, including “Yield and carcass quality of pigs fed with fermented apple pomace” (2021).

Additional Training and Certifications

Dr. Chamorro Ramírez has strengthened his academic and professional profile through continuing education in:
• Educational Innovation: Project-Based Learning (2023).
• Emerging Technologies: Didactic Uses of Artificial Intelligence (2023).
• Food Safety: Evaluation and Classification of Carcasses (2019).
• *Food Safety Diploma under ISO 22000 Standard.