Maricarmen Quirasco Baruch

Maricarmen Quirasco Baruch is a prominent academic at the National Autonomous University of Mexico’s Faculty of Chemistry. Her research is primarily focused on the intricate processes that occur during the production and maturation of artisanal Cotija cheese.

Position

Academic and Researcher at the National Autonomous University of Mexico.

Biography

Maricarmen Quirasco Baruch has dedicated her career to the study of cheese production, delving into the chemical, biochemical, and microbiological aspects that influence the maturation of cheese, particularly Cotija cheese. Her work contributes significantly to the understanding of traditional cheese-making methods and their scientific underpinnings.

Current Place of Work

National Autonomous University of Mexico, Faculty of Chemistry.

Significant Events

Maricarmen Quirasco Baruch is actively involved in research efforts that enhance the knowledge of artisanal cheese-making processes, providing insights into the maturation of Cotija cheese.