Dr Mario Gonzales Santos, Universidad Nacional de Agricultura, Honduras
Mario Josué Gonzales Santos is an accomplished food scientist with a strong academic and professional background. Born on October 27, 1986, he has dedicated his career to advancing food science and technology. He is currently completing his Doctorate in Food Science and Technology at the Federal Rural University of Rio de Janeiro. Mario holds a Master’s degree in Food Science and Engineering from the University of Bio-Bio in Chile and a Bachelor’s degree in Food Technology from the National University of Agriculture in Honduras. Throughout his career, he has received numerous accolades, including a recognition for his scientific contributions and excellence in academic performance. Mario is also actively involved in research, focusing on innovative food processing techniques and their impact on food quality and safety. His contributions to the field are well-documented through his extensive participation in conferences and publications in scientific journals.
Publication Profile
Scopus
Education
Mario Josué Gonzales Santos has a comprehensive educational background in food science and technology. He is currently in the final stages of completing his Doctorate in Food Science and Technology at the Federal Rural University of Rio de Janeiro, Brazil (2019-2023). He earned his Master of Science in Food Science and Engineering from the University of Bio-Bio, Chile, where he studied from April 2014 to April 2016. Mario’s academic journey began with a Bachelor’s Degree in Food Technology from the National University of Agriculture in Honduras, which he completed between January 2007 and December 2010. Throughout his education, Mario has been committed to expanding his knowledge and skills, participating in various improvement courses and workshops related to food science, quality control, and manufacturing practices. His dedication to education is further evidenced by the multiple scholarships he received for his undergraduate and graduate studies.
Experience
Mario Josué Gonzales Santos has a diverse and extensive professional background in food science and technology. Since October 2012, he has been a faculty member at the National University of Agriculture, where he has held various roles, including Director of the Distance Education Academic System (April 2023 to February 2024) and Secretary of the Academic Council (April 2023 to February 2024). He has also served as the Director of the Admissions Academic System (March 2017 to February 2019) and as a lecturer in the
Technology and Agronomy Engineering programs. Mario has provided guidance to final-year students as a thesis advisor and has taught courses such as Food Engineering and Experimental Design. Prior to his academic career, he worked as a Quality Control Supervisor at LACTHOSA Sula Centro in San Pedro Sula and as a supervisor at Supermercado Junior, managing product orders and ensuring quality standards.
Research Focus
Mario Josué Gonzales Santos’s research focuses on innovative food processing techniques and their impact on food quality, safety, and consumer perceptions. His doctoral research at the Federal Rural University of Rio de Janeiro explores the influence of combined ohmic heating and vacuum pulse treatment on the phenolic compounds in dehydrated blueberries. During his Master’s studies at the University of Bio-Bio, he investigated the effects of ohmic heating and pulsed vacuum on the dehydration processes and polyphenol retention in osmodehydrated blueberries. Mario is a member of the research group “Plant-Based Antioxidants and Their Role in Healthy Eating” (TECBAL), where he contributed to studies on the role of plant-based antioxidants in food. His research also includes the quantification of effluents and oil from African palm processing and evaluating the efficiency of agroindustrial plants. Mario’s work is characterized by a commitment to enhancing food processing methods to improve nutritional quality and safety.
Publication Top Notes
Mario Gonzales Santos, Amauri Rosenthal, Inayara Beatriz Araujo Martins, Marcela de Alcantara, Mariah Almeida Lima, Raíssa de Assis Carvalho, Rosires Deliza. Exploring the role of the general interest in health on the perceptions of Healthy, Industrialized, and Ultra-processed foods among Brazilians. doi.org/10.1016/j.foodres.2024.113992 📜
J. Moreno, M. Gonzales, P. Zúñiga, G. Petzold, K. Mella, O. Muñoz. Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue). doi.org/10.1016/j.ifset.2016.06.005 📄