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Member Profile

Membership type: full

Priscilla Vásquez

Country of origin: Colombia Currently in: Argentina, Morón General field of specialization: Agricultural Sciences
Academic Background


2021 Doctorate Agricultural Sciences
2016 Master Agricultural Sciences
2007 Undergraduate Engineering sciences
Research and Profession

Current Research Activities

Agricultural Sciences

Protein hydrolysates from fish by-products with bioactive and functional properties

Publications resulting from Research: 

1. Chamorro, V., Vásquez, P., Pérez, C., Montenegro, L., Hennig, H., Pazos, A. Capacidad antioxidante y actividad antihipertensiva en carne de pacú (Pyaractus mesopotamicus). Revista Argentina de Producción Animal Vol. 40 Supl. 1 (2020).

2. Vásquez, P., & Zapata, J. E. (2018). Optimization of Enzymatic Hydrolysis of Viscera Proteins of Rainbow Trout (Oncorhynchus mykiss). Advance Journal of Food Science and Technology, 16, 292 - 300. doi:10.19026/ajfst.16.5970

3. Sierra Lopera, L. M., Sepúlveda Rincón, C. T., Vásquez Mazo, P., Figueroa Moreno, O. A., & Zapata Montoya, J. E. (2018). Byproducts of Aquaculture Processes: Development and Prospective Uses. Review. Vitae, 25(3), 128-140. doi:10.17533/udea.vitae.v25n3a03

Workshop and Conference Attended

2020 Virtual III Ibero-American Symposium on Food and Culinary Sciences - Food Day
2017 Valparaíso, Chile XI Ibero-American Congress of Food Engineering (CIBIA)
2017 Barranquilla, Colombia • V International Agricultural Food Symposium (SIAL)

Presentation given

Antioxidant capacity and antihypertensive activity in pacú (Pyaractus mesopotamicus) meat.
Event: 43rd Argentine Congress of Animal Production
Antioxidant activity of rainbow trout viscera and their protein hydrolysates subjected to in vitro gastrointestinal digestion
Córdoba, Argentina
Event: VII International Congress of Food Science and Technology (CICYTAC)
Protein hydrolysates from rainbow trout (Oncorhynchus mykiss) viscera
Valparaíso, Chile
Event: XI Ibero-American Congress of Food Engineering (CIBIA)
Processing milk for making yogurt with ultraviolet light in a combined strategy
Montevideo, Uruguay
Event: X Ibero-American Congress of Food Engineering (CIBIA X) + VII International Symposium on Food Innovation and Development
Impact on Physical, Rheological and Sensory Properties of Yogurt Made from Thermally Vacuum Assisted Ultraviolet Light (TV-UVC) Treated Milk
Chicago, United State
Event: Institute of Food Technologists Annual Meeting. IFT 15

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