Carmen Licon-Cano, Ph.D
Office: IT 248
Education: Ph.D. –University of Castilla La Mancha, Spain; M.S. –University of Castilla La Mancha, Spain; B.S. – Tecnologico de Monterrey, Mexico.
Courses: Introduction to Food and Dairy Processing, Fruits and Vegetables Processing and Waste Management, Dairy Processing, Sensory Evaluation.
Research Areas: dairy products development, aroma formation, and composition of dairy products, consumers’ perception of food and cheese aromas, behavioral and physiological responses towards food aromas.
Affiliations: Institute of Food Technologists (IFT), American Dairy Science Association (ADSA)
Statement: Dr. Carmen Licon, joined the Department of Food Science and Nutrition as an Assistant Professor in August 2018. She received an M.S. and Ph.D. in Agricultural Science and Engineering where she specialized in dairy product development and aroma analysis. Prior to her Ph.D., Licon earned a B.S. in Food Engineering. During her postdoctoral period in France, she worked at the National Institute of Agricultural Research and at the Institute of Neuroscience in Lyon where she explored how bacteria interactions in cheese will influence the aroma composition and how consumers perceive these aromas.
Through research and hands-on experience, Dr. Licon teaches her students how different food products are made, emphasizing the processes, the engineering and sensory aspects behind.
She is fascinated by our olfactory system and how it is related to emotions and food choices. Since 2009, she regularly participates as a professional cheese, wine and saffron judge at national and international food competitions.