Patricia Lopez-Perea has completed her PhD in Food Science at the age of 28 years from University of Queretaro State in México and postdoctoral studies from University of Manitoba working with Canadian Grain Commission in enzyme activity and sugars content in wort. She is Professor-Researcher of Universidad Autonoma del Estado de Mexico at Agronomy Faculty. Her research is focus in cereals, more on malt and brewing process and nutraceutical beverage. She is member of a National Research System in her country Patricia Lopez-Perea has completed her PhD in Food Science at the age of 28 years from University of Queretaro State in México and postdoctoral studies from University of Manitoba working with Canadian Grain Commission in enzyme activity and sugars content in wort. She is Professor-Researcher of Universidad Autonoma del Estado de Mexico at Agronomy Faculty. Her research is focus in cereals, more on malt and brewing process and nutraceutical beverage. She is member of a National Research System in her country

Food Technology