Supervisors: Prof. Francesca Venturi and Dr. Isabella Taglieri
Research field: Food Technology
Research interests: food biotechnology, sensory analysis, bioinformatics, emotional profile, circular economy
DAFE – University of Pisa, Via del Borghetto n°80, 56124 – Pisa – (IT)
pierina.guerrero@phd.unipi.it
Pierina Díaz Guerrero is a Mexican Food biotechnologist. She holds a BSc in Nutrition from the Universidad Popular Autónoma del Estado de Puebla (UPAEP) in Mexico and a Doble Master’s degree in Biotechnology. First at UPAEP where she developed a symbiotic fermented beverage based on a discarded pulp from an amazonian fruit named pataxte (Theobroma bicolor) and aguamiel (Agave salmiana) by acid lactic bacteria inoculation. Her second MSc in Biotechnology with Specialization in Biomedicine from the University of Jaén in Spain, where she won a grant to perform her thesis title “Biotechnology for the revalorization of agrifood industry wastes. Extraction of compounds of interest through the application of enzymes” at DOMCA-DMC Research (Granada, Spain).
In November 2023, she started her PhD course in Agriculture, Food and Environment Sciences with a project entitled “Sensory analysis and emotional profile as a tool for the valorization of sustainable and innovative food chains” at University of Pisa and CNR-ISE, Pisa. The aim of the project is to assess the combination of innovative methods for the definition of the organoleptic profile and its impact on the emotions applied in different food supply chains, allowing the identification of critical control points at distinct stages of the production process, to standardize the precise quantification of specific compounds within a product and the consumer’s perception.
She is committed to improving human health, agriculture and the environment through the application of science, technology and bioethics.
