Biochemical engineer from the Technological Institute of Tuxtla Gutierrez. Master of Science in Biochemical Engineering, and Ph D in Food Science from the Food Research and Development Unit (UNIDA) of the Instituto Tecnológico de Veracruz. Attached to the National System of Researchers.
Currently the world is facing a viral contingency that has exposed the vulnerability in which the human being is in the face of the alarming statistics of obesity at all ages, increasing the numbers of diabetes, cardiovascular diseases, and cancer mainly. But not only health has suffered a deterioration worldwide but also the environment with impacts on the availability and quality of water, air pollution and soil deterioration. In México, the food culture has undergone changes derived from greater accessibility to industrialized foods, less physical activity, stress, replacement of consumption and the use of local foods. Currently in Mexico actions are being implemented to rescue agroecology, gastronomy, and food culture. Therefore, this chapter will have the purpose of integrating a historical, ecological and health impacts analysis with what food means and its source or origin for people.
Part of the book: Natural History and Ecology of Mexico and Central America