Montpellier Advanced Knowledge Institute on Transitions

Adriana Descalzo

Adriana Descalzo is Researcher at National Institute of Agricultural Technology (Argentina). Her fellowship at the Montpellier Advanced Knowledge Institute on Transitions runs from 8 January 2024 to 30 June 2024.

Biography:

Adriana M. Descalzo is a biologist, specialized in food technology and nutrition, and works at the National Institute of Agricultural Technology (INTA) in Argentina and coordinates the Program of Added Value, Agroindustry and Bioenergy.

She is an Independent Researcher at CONICET (CIC2018), and a Principal Researcher at the University of Morón. She acts as a Consultant at the Argentine-China Center for Food Science. Over the years, she has garnered recognition through various awards and accolades for her contributions to the field of food science and technology, with 50 peer reviewed works, and more than 200 presentations in Congresses and Dissertations. Her role actually is networking as well to present international projects integrating sustainable food systems.

She serves also as editor for the South Africa Journal of Animal Sciences.

Research interests :

  • Food security
  • Non-communicable diseases
  • Food waste
  • Clean processing
  • Sustainable food systems

Recent publications on Adriana’s ORCID profile include:

  • Descalzo, Adriana María, Sergio Aníbal Rizzo, Adrien Servent, Luciana Rossetti, Marc Lebrun, Carolina Daiana Pérez, and others, ‘Oxidative Status of a Yogurt-like Fermented Maize Product Containing Phytosterols’, Journal of Food Science and Technology, 55.5 (2018), pp. 1859–69, doi:10.1007/s13197-018-3102-5
  • Descalzo, A.M., and A.M. Sancho, ‘A Review of Natural Antioxidants and Their Effects on Oxidative Status, Odor and Quality of Fresh Beef Produced in Argentina’, Meat Science, 79.3 (2008), pp. 423–36, doi:10.1016/j.meatsci.2007.12.006
  • Lingua, Mariana S., Magali Gies, Adriana M. Descalzo, Adrien Servent, Roxana B. Páez, María V. Baroni, and others, ‘Impact of Storage on the Functional Characteristics of a Fermented Cereal Product with Probiotic Potential, Containing Fruits and Phytosterols’, Food Chemistry, 370 (2022), p. 130993, doi:10.1016/j.foodchem.2021.130993