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Oscar Abel Sánchez Velázquez

Oscar Abel Sánchez Velázquez

Profile

I am a biologist with a PhD in Food Biotechnology from the Autonomous University of Sinaloa (UAS), obtained in 2022. I also hold a Master of Sciences in Biotechnology (2016) and a degree in Experimental Biology (2013) from the same institution. My academic and research pursuits focus on functional and underutilised foods, particularly in the areas of nutritional absorption and bioactive compounds.

With extensive research experience, including international collaborations at prestigious institutions such as Harvard University and Agriculture and Agri-Food Canada, my work spans various topics, including edible insects and sustainable food systems. Until 2024, I served as a Postdoctoral Researcher in the Center for Research and Assistance in Technology and Design of the State of Jalisco (Mexico) in Entomophagy and Nutrigenomics. I am also an active editor and contributor to edible insect research. My commitment to environmental sustainability and biodiversity is evident through my involvement in numerous projects and voluntary initiatives.

Responsibilities

  • Research Activities
  • Simulation of Gastrointestinal Digestions
  • Nutritional Quality of Alternative Proteins

Research interests

My research primarily focuses on the nutritional and bioactive properties of functional foods, with an emphasis on plant-based proteins and underutilised resources such as edible insects and traditional crops. As a Postdoctoral Researcher at the School of Food Science & Nutrition, my work investigates the digestibility, nutritional quality, and biological effects of bioactive proteins derived from plant-based foods, aiming to develop innovative, sustainable food solutions. This research addresses food security and the environmental impact of traditional livestock practices.

Additionally, I have contributed to studies analysing the protein quality and health benefits of seeds from traditional crops, including chia, corn, and beans, demonstrating their potential to promote holistic health and sustainable agriculture. Key publications from my research can be found in various scientific journals.

I am also actively involved in community science initiatives, such as promoting iNaturalistMX in Mexico (https://mexico.inaturalist.org), which fosters biodiversity education among local populations. For more detailed insights into my research, one can access my profiles on ResearchGate (https://researchgate.net/profile/Oscar-Sanchez-Velazquez), Google Scholar (https://scholar.google.com/citations?user=gaLLUNgAAAAJ&hl=es&authuser=1), ORCID (https://orcid.org/0000-0002-6129-671X) and LinkedIn (https://linkedin.com/in/oscar-asv), which showcase my publications, ongoing research projects, and collaborations aimed at advancing knowledge in food biotechnology and sustainable practices.

<h4>Research projects</h4> <p>Some research projects I'm currently working on, or have worked on, will be listed below. Our list of all <a href="https://environment.leeds.ac.uk/dir/research-projects">research projects</a> allows you to view and search the full list of projects in the faculty.</p>

Qualifications

  • Postdoctoral Fellowship. CIATEJ, Mexico. 2024.
  • PhD. Food Biotechnology, Autonomous University of Sinaloa, Mexico. 2021
  • MSc. Agri-Food Biotechnology, Autonomous University of Sinaloa, Mexico. 2016
  • BSc. Biology, Autonomous University of Sinaloa, Mexico. 2013

Professional memberships

  • Researchers National System - Level I (SNII I) of the National Council of Humanities, Science and Technology (CONAHCYT in Spanish) of Mexico.
  • iNaturalistMX Tutor for the states of Sinaloa and Nayarit.
  • Mexican Association of Food Science, A.C.
  • Mexican Society of Entomology, A.C.

Student education

  • “Innovative strategy to generate isolated protein from cricket (Acheta domesticus) through the use of membrane technology and evaluation of its anti-obesity potential.”, to obtain the Degree in Master of Science in Biotechnology Innovation. Defended: Alejandro Dávalos Vázquez. Food Technology, Center for Research and Assistance in Technology and Design of the State of Jalisco A.C. Zapopan, Jalisco, Mexico. May, 2024.
  • “Wheat Valorization Strategies for the Sustainable Production of Healthy Food Ingredients”, to obtain the degree in PhD in Food Technology. Defended by: Ana Irene Tomé Sánchez. Faculty of Pharmacy, Complutense University. Madrid, Spain. December, 2023.
  • “Antioxidant Capacity Evaluation of Etcho (Pachycereus pecten-aboriginum) Seed Extracts and their Cytotoxic Potential on the HT29 Colon Cancer Cell Line”, to obtain the Degree in Clinic Chemist-Biologist. Defended: Natalia de Jesus Román Morales. School of Chemical, Biological and Agricultural Sciences, University of Sonora. Navojoa, Sonora, Mexico. November, 2021.
  • "Change in the Profile of Bioactive and Nutraceutical Compounds from Wild Blackberries (Rubus spp.) during Fermentation with Yeast EC 1118", to obtain the degree of BSc in Biochemistry. Defended: Masiel Rivera Atondo. Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa. Culiacan, Sinaloa, Mexico. December 2019.