Yohan Adrián Ruiz Guadrón, a 10th-semester student in Nutrition and Dietetics, represented the UIS at the “6th International Congress on Research and Innovation in Food Engineering, Science, and Technology,” held recently in Bogotá, Colombia.
During the event, the student presented the paper “Effect of Aloe Vera as an Edible Coating on Extending the Shelf Life of Freshly Cut Tommy Atkins Mangoes” as an oral presentation; the study was co-authored with Professor Katherin Castro Ríos of the School of Nutrition and Dietetics.
The study demonstrated that the aloe vera coating is an effective technology for delaying post-harvest damage to fresh-cut mangoes under refrigerated conditions by creating a semipermeable barrier that reduces their respiration rate, thereby slowing the fruit’s deterioration.
Studies such as this one demonstrate the School of Nutrition and Dietetics’ contribution to research on strategies for reducing food loss and waste.
Participation in this prominent international academic forum was made possible thanks to the support of the UIS School of Health, which provided financial assistance to cover the student’s travel expenses to the event.
