Transparency report 2021 Center for the recognition human dignity

Estudiante del Tec de Monterrey en las aulas. Informe de Transparencia 2021 del Centro de Reconocimiento de la Dignidad Humana

The Center for the Recognition of Human Dignity at the Tecnológico de Monterrey is proud to present its 2021 Transparency Report. Learn more about the strategies being developed, the advances being made and the major challenges being faced by our Institution, within Mexico and abroad, in order to help create a culture of peace.

Protocolo de Actuación para la Prevención y Atención de Violencia de Género del Centro de Reconocimiento de la Dignidad Humana en el Tec de Monterrey

Action Protocol

The creation and implementation of the Gender Violence Prevention and Support Action Protocol has driven the specialized support for cases within the Tecnológico de Monterrey, promoting the rights of the people involved and incorporating a gender perspective. Learn more about the figures from 2021.

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APWiL mentoring program

During 2021, we participated in a number of international initiatives, including the APWiL Mentoring Program from the International Consortium of the Association of Pacific Rim Universities (APRU). We also promoted international dialog, in addition to speaking at prestigious international conferences throughout the year.

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APWIL Mentoring Centro de Reconocimiento de la Dignidad Humana en el Tec de Monterrey

Mujeres en ciencia Centro de Reconocimiento de la Dignidad Humana del Tec de Monterrey

Committees that operate under a gender perspective

Learn more about the committees that operate under a gender perspective:

IMPULSA: Its goal is to drive gender equality within directorial positions.

MIC: Women in Engineering and Science at the Tecnológico de Monterrey.

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Support centers

Learn more about the Support Points available on your campus.

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Colaborador del Tec de Monterrey. Informe de Transparencia 2021 del Centro de Reconocimiento de la Dignidad Humana

@DignidadHumanaC

Contact Us

centrodignidadhumana@itesm.mx

Healthy Food Unit

Healthy Food Unit

Seeks the development of foods that prevent and combat obesity and other comorbidities associated with metabolic syndrome.

What does this unit do?

It selects the varieties of plant, animal, and single-celled species relevant to a diverse, healthy, and sustainable diet. Additionally, the interactions among nutrients and other chemical compounds during food processing, storage, and digestion are validated to design better foods for different populations.

Healthy Food

In Mexico, healthy food production is very variable due to the wide range of climatic conditions and migratory movements that have occurred and continue to occur in the national territory. On the one hand, traditional production systems focus on the diversity of vegetable crops and collecting local fruits and seeds that encourage a diverse diet. On the other hand, in some regions of the country, there is a greater degree of technology to increase the yield and quality of food, advancing the fulfillment of Sustainable Development Goal #2 (SDG 2): zero hunger. Finding a balance in these approaches would move us toward fulfilling SDG 12: Responsible production and consumption.

Your food is your medicine

For centuries, it has been recognized that the consumption of healthy foods has a close relationship with good health in the present and future. Today there is a wealth of scientific evidence supporting the prevention of non-communicable diseases.

Hippocrates' phrase "Let your food be your medicine and your medicine your food" leads to three grand challenges:

How to design food for population groups already suffering from certain chronic-degenerative diseases?
How to design foods that help prevent these diseases?
Understanding the reactions between a food's components and an individual's state of health

Currently, there are advances in understanding nutritional needs and the relevance of consuming antioxidant compounds, immunostimulants, and other beneficial health effects, but further research is required to support each individual to make the best choice based on their habits, customs, traditions, and specific needs. That is one of the challenges of this unit.

Meet the researchers

* About Research Professors; They are principal investigators (PIs) who dedicate 75% of their time to research and 25% of their time to faculty (teaching) activities in the school they are assigned at Tecnológico de Monterrey (in IOR’s case, either the School of Medicine, School of Engineering, or School of Government).

Dr. Marilena Antunes Ricardo
Research Professor

Characterization of phytochemicals in plant matrices for the development of health foods with immunoeoeutical and/or cosmetic potential.
Get to know her work

Dr. Anayansi Escalante Aburto
Research Professor

Characterization of nutraceutical foods of plant origin. Nutrition, eating habits, and health.
Get to know her work

Dr. Iván Andrés Luzardo Ocampo
Research Professor

Functional foods based on cereals and legumes. In vitro, ex vivo, in vivo, and in silico approaches to study the effect of food matrices and metabolites in models of inflammation and obesity.
Get to know her work

Latest Works and Publications of the Institute

Essential Oils: Recent Advances on Their Dual Role as Food Preservatives and Nutraceuticals against the Metabolic Syndrome

10.3390/foods12051079

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The Role of Probiotics in Dairy Foods and Strategies to Evaluate Their Functional Modifications

10.1080/87559129.2023.2172426

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Effect of the Enzymatic Treatment of Phenolic-Rich Pigments from Purple Corn (Zea mays L.): Evaluation of Thermal Stability and Alpha-Glucosidase Inhibition

10.1007/s11947-023-03021-4

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In vitro Evaluation of Anti-Inflammatory Activity of "Habanero" Chili Pepper (Capsicum chinense) Seeds Extracts Pretreated with Cellulase

10.1007/s11130-022-01026-6

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Immunomodulatory and Antioxidant Effects of Spray-Dried Encapsulated Kale Sprouts after In Vitro Gastrointestinal Digestion

10.3390/foods12112149

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Consumer perception of insects as food: Mexico as an example of the importance of studying socio-economic and geographical differences for decision-making in food development

10.1111/ijfs.15995

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Fighting Obesity-Related Micronutrient Deficiencies through Biofortification of Agri-Food Crops with Sustainable Fertilization Practices

10.3390/plants11243477

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Biopolymer nanoparticles: a strategy to enhance stability, bioavailability, and biological effects of phenolic compounds as functional ingredients

10.1002/jsfa.11512

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Challenges and Strategies for Topical and Transdermal Delivery of Bioactive Peptides

10.1615/CritRevTherDrugCarrierSyst.2021038141

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Engineering and Evaluation of Forcespun Gelatin Nanofibers as an Isorhamnetin Glycosides Delivery System

10.3390/pharmaceutics14061116

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Meet the other units

Bioengineering and Medical Devices

Integrative Biology

Experimental Medicine and Advanced Therapies

Public Policy