Jaime David Pérez-Martínez received his Ph.D. in Food Science from the Autonomous University of Queretaro in 2007 and is currently working as an associated professor in the Department of Chemistry at the Autonomous University of San Luis Potosí, Mexico. His scientific research interests are the relationship between the molecular, micro and nano structure, and macroscopic properties and stability of soft materials (foods, cosmetics, drug delivery materials). He has performed basic and applied research on the field, resulting in the publication of 31 scientific papers and, 5 book chapters. In 2015, 2017, and 2018, he was awarded by the National Council of Science and Technology of Mexico (CONACYT) and Coca-Cola Mexico with the National Food Science and Technology Award. 

1. Physical Chemistry of Food
2. Micro and Nanostructures in Food Systems