Yolanda Leticia López Franco, PhD, is a Research Scientist at the Research Center for Food and Development (CIAD) in Hermosillo, Sonora, since 2006. She obtained her PhD (2005) and Master Degree (2001) at CIAD, and her undergraduate degree at the Durango Institute of Technology (1997). Her research projects are focused on the extraction, physical-chemical characterization, functional properties and applications of arabinogalactan-proteins, galactomannans and proteins obtained from the exudate and mesquite fruit (Prosopis spp.). Currently, the research of Dr. López-Franco has focused on the design of soft materials with mesquite gum as a structuring agent, for applications in the food industry; as well as the chemical modification of mesquite biopolymers through the use of ultrasound.


Yolanda L. López-Franco is collaborator in the Project Mezquite; her contribution focus is the determination of the chemical composition and functional properties of mesquite gum; and the development, organization and delivery of training programs on the processing of mesquite gum for the elaboration of sub-products for self-consumption in the pilot communities identified as potential user of mesquite tree.