Institutional development · Research, innovation and assessment · Mexico
Tec de Monterrey students visit indigenous kitchen in Querétaro to scope biotech research
Eleven agronomy and biotechnology students from Tec de Monterrey's Querétaro campus visited La Laja, an indigenous community, through the Saberes Vivos initiative, opening possible research on a local edible fungus and climate change.
Why it matters: Agronomy and biotechnology students and researchers at Tec de Monterrey's Querétaro campus have possible new research lines on a fungus eaten locally in La Laja.
According to Tec de Monterrey, 11 agronomy and biotechnology students from its Querétaro campus visited La Laja, a community in the municipality of Tequisquiapan in the Sierra Gorda area of Querétaro state.
The university said the visit is part of Saberes Vivos (Living Knowledge), an initiative linking scientific research with traditional knowledge of native plants, food and medicine to explore how biotechnology can serve community needs.
The team met Guadalupe Hernández Cruz, a traditional cook with Sabores y Sazones de mi Tierra, who shared her kitchen practices and knowledge with them, the university reported.
The university said the meeting identified challenges around food availability and opened possible research lines on the safety and reproduction of a fungus eaten locally, as well as on the effects of climate change.
Editor’s view
Scott James, Research and Innovation Editor
For students and researchers at Tec de Monterrey's Querétaro campus, the La Laja visit has yielded possible research lines on the safety and reproduction of a locally eaten fungus and on climate effects; if these are taken up, Saberes Vivos would move from a community visit to formal research work.
