Gabriel Davidov-Pardo

Dr. Davidov-Pardo's area of expertise is in the development of nanometric and micrometric colloidal-based delivery systems ,such as nanoemulsions or biopolymer nanoparticles, for the protection and controlled release of colorants, antioxidants and/or flavors. Food waste is a major problem, so one of his lines of research is focused on the development of biopolymer-based edible coating to serve as sustainable and natural packaging techniques to extend the shelf-life of fruits and vegetables. Lastly, Dr. Davidov-Pardo has expertise in teaching Food Chemistry, Sensory Evaluation of Foods and Food Product Development. He has also expertise in advising teams of students for Product Development competitions, as well as conducting discriminative, descriptive and hedonic Sensory Evaluations of a variety of food products.

PhD in Food Science and Technology              Public University of Navarre       

Pamplona, Spain                                                     Cum Laude International Mention

Masters in Food Science and Technology       Public University of Navarre

Pamplona, Spain

Bachelor in Food Science and Technology      Iberoamericana University

Mexico City, Mexico

Associate Degree in Restaurant                        CESSA

Administration emphasis on Culinary Arts  

Mexico City, Mexico

2016-2017 DBH College of Agriculture Teacher of the Year

2018-2019 DBH College of Agriculture Advisor of the Year

2019 Wall of Cool Awardees (Celebrating Outstanding Opportunities for Learning)

Mentor IFT Emerging Leaders Network 2020