Personal Information
Erasmo Herman-Lara

Chemical and Biochemistry Engineering Department, Technological Institute of Tuxtepec, Tuxtepec, Oaxaca, Mexico

Erasmo Herman-Lara
From 08/1996 to 06/2000, Doctorate , Mexico
From 08/1986 to 02/1989, Master in Food Science , Mexico
From 08/1978 to 06/1982, Academic Graduate , Mexico
Work Experiences
From 08/2000 to 10/2018, Associate Professor , Technological Institute of Tuxtepec
From 03/1989 to 07/2000, Assistant Professor , Technological Institute of Tuxtepec
From 09/1983 to 02/1989, Technical Professor , Technological Institute of Tuxtepec
From 01/2018 to 12/2019, Innovation in the yucca syrup process for its implementation in the food. and beverage industry , Innovation of craft beers with various adjunts.
From 01/2017 to 12/2017, Nanoencapsulation of conjugated linoleic acid for the enrichment of fresh cheese and its effect on structure, texture, color, thermal and lipid profile , Enrichement of CLA (Conjugated Linoleic Acid).
From 01/2015 to 12/2015, Evaluation of the effect of drying with refractive window technology on the chemical and physical properties of beets. , Novel Drying Processes.
Food Engineeering
Food Quality
Processes Simulation
Development of New Food Products
Handbook of Food Bioengineering. Academic Press. ELSEVIER. 2018. ISBN: 9780128114469. Chapter of book: 1st Edition. Volume 17, Chapter 5. Pages: 141-166. Chapter Book authors:Rubi Cuj-Laines, Betsabé Hernández-Santos, Erasmo Herman-Lara, Cecilia E. Martínez-Sánchez, José M. Juárez-Barrientos, Juan G. Torruco-Uco and Jesús Rodríguez-Miranda.
Los alimentos en México y su relación con la salud (In Spanish). Plaza y Valdéz Editores, S.A./ México, D.F. 2014. ISBN: 978-607-402-718-1. Vol & No.: (1):191-212. Betsabé Hernández Santos, Cecilia Eugenia Martínez Sánchez, Alberto J. Gordillo Martínez, Javier Castro Rosas, Carlos Alberto Gómez Aldapa, Erasmo Herman y Lara y Jesús Rodríguez Miranda
Journal CIM Science, Technology and Educational Research. Editorial Committee of Technological Institute of Orizaba. 2017. Special Issue. ISSN: 2007-8102. J.M. Juárez-Barrientos, M.M. Tejeda Paz, J. Rodríguez Miranda, E. Paz-Gamboa y E. Herman-Lara-
Journal Articles
Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.). European Food Research and Technology. Springer. ISSN: 1438-2377. 2018. DOI: ONLINE.
Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.). Journal of Food Science and Technology. Springer. ISSN: 0022-1155. 2018. DOI: ONLINE. .
Comparison of performance and QDA® sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel vs. descriptive trained panel. Journal of Dairy Science. ADSA. ISSN: 0022-0302. Vol & No. 101(7). 2018. Page No. 5851-5864. DOI:
Effect of enzymatic pretreatment on the physical quality of plantain (Musa spp., group AAB) employing airflow reversal drying. Journal of Food Science and Technology. Springer. ISSN: 0022-1155. Vol & No. 55(1). 2018. Page No. 157-163. DOI: 10.1007/s13197-017-2875-2.
Typing of matured goat cheese produced in the central mountainous zone state of Veracruz, México. Agrociencia. Postgraduate College: COLPOS. ISSN:1405-3195. Vol & No. 52(1). 2018. Page No. 15-34. URL:
Differential scanning calorimetry coupled with chemometric tools for determining adulteration with vegetable fat in fresh cheeses. LWT-Food Science and Technology. Elsevier. ISSN: 0023-6438. Vol & No. 85. 2017. Page No. 269-274. DOI:
Typification of a fresh goat cheese of Mexico by path models. Turkish Journal of Veterinary and Animal Sciences. Academic Journals. ISSN: 1303-6181. Vol & No. 41(2). 2017. Page No. 213-220. DOI: 10.3906/vet-1605-66
Characterization of milk and quality classification by Cluster analysis in dual purpose systems. Revista Mexicana de Ciencias Pecuarias. INIFAP. ISSN: 2448-6698. Vol & No. 7(4). 2016. Page No. 525-537. URL: DOI:
Evaluation of Physical and Chemical Properties of Carrots Dried by Refractance Window Drying. Drying Technology. Taylor and Francis Group. ISSN: 0737-3937. Vol & No. 34(12). 2016. Page No. 1414-1422. DOI: 10.1080/07373937.2015.1118705. .
Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinale var. Grand Cayman). CyTA Journal of Food. Taylor and Francis Group. ISSN:1947-6337. Vol & No. 24(1). 2016. Page No. 27-34. DOI: 10.1080/19476337.2015.1039068.
Conference Papers
"Enrichment of milk with linoleic acid conjugated through ultrasound and its effect on texture and color on fresh cheeses". Conference: Food Biotechnology: Perspective and future. May, 2018. Mérida, Yuc. Mexico. Mexican College of Biochemical Engineers (CMIBQ).
"Multivariate analysis of physical and chemical parameters to discriminate fresh cheeses added with vegetable fatl". Conference: Food Science and Technology. October, 2017. Oriza, Ver. Mexico. Multidisciplinary Research Colloquium (CIM-Technological Institute of Orizaba): Science, Technology and Educational Research.
"Effect of addition of vegetable fat over the thermal properties in fresh cheeses". Conference: Innovations in Food Science and Technology. May, 2017. Erding, Munich, Germany. Global Harmonization initiative.
"Effect of the plantain starch as a non-conventional adjunct for the manufacture of artisanal beer". Conference: Food Biotechnology: Perspective and future. May, 2018. Mérida, Yuc. Mexico. Mexican College of Biochemical Engineers (CMIBQ).
Honors and Awards
Member of SNI (National System of Researchers). National Council for Science and Technology. Mexico.
National Postgraduate Evaluator of the National Technology of Mexico (TNM). 2004 to 2008.
National Reviewer of National Council for Science and Technology (CONACYT). Projects of Researching, Innovation and Developing. 2010-2018.
National Evaluator of Scientific Projects of the National Technology of Mexico (TNM). 2004-2009, 2013, 2018.
Head of the Basic Laboratory of Biochemistry (FOUNDER). Technological Institute of Tuxtepec. 1984-1986.
Head of the Biostatistics Laboratory (FOUNDER). Postgraduate: Master of Science in Food. Technological Institute of Tuxtepec. 2004-2018.
Founder of the Postgraduate Program: Master of Science in Food. Technological Institute of Tuxtepec. 2003-2018.
Member of Scientific Committees in National and International Congresses. 4TH inter-American Drying Conference. Montreal, Canada, 2009.
International Biotechnology Color Journal-Cicy. Associate Editor of the Journal. Yellow Color: Food Science and Nutrition. 2010-2014. México.
FABE (Food and Biosystems Engineering). Member of the Scientific Committee. 2017. Rhodes Island, Greece.
Invited Talks
Tadeusz Kudra. Effect of osmotic dehydration on the air-drying characteristics of chayote. 4TH Inter-American Drying Conference. September, 2009. Montreal, Canada.
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