Prof. Dr. Madai López-Silva | Innovation in Data Analysis | Research Excellence Award

Instituto Tecnológico Superior de Tepeaca | Mexico

Dr. Madai López Silva is a Professor–Researcher at the Instituto Tecnológico Superior de Tepeaca, holding a Ph.D. in Biotic Product Development from the Instituto Politécnico Nacional. With extensive experience in teaching, mentoring, and leading technological development projects, she has contributed significantly to food science and sustainable ingredient design. Her research focuses on starch modification through OSA esterification, extrusion, and heat–moisture treatment, carbohydrate digestibility, functional food development, and valorization of agro-industrial residues, including insect-based flours. She has published 8 peer-reviewed articles in high-impact journals such as Food Chemistry, Carbohydrate Polymers, and Food Hydrocolloids, accumulating 295 citations across 268 documents and achieving an h-index of 6. Dr. López Silva also serves as a peer reviewer for 14 international Elsevier journals and collaborates with national and international institutions to advance research in starch and protein modification, functional ingredient development, and structural characterization of biopolymers. She co-authored the book chapter Starchy Flour Modification to Alter Its Digestibility (CRC Press, 2022) and has led projects integrating chemical, physical, and polyphenol-based strategies to reduce digestibility and improve nutritional functionality. Her work bridges scientific innovation and practical applications, fostering healthier, sustainable, and evidence-based food systems, and earning recognition for research excellence.

View Scopus Profile

Featured Publication