I´m a Food Engineer with Master and PhD in Food Science with expertise in Emergent Technologies for Food Processing. Since the beginning of my career as scient I’ve been interested in the search of new technologies to optimize Traditional Process of Food Industry. In this interest I have worked in the inactivation of fruit juices microorganisms by processing as High Hydrostatic Pressure and Power Ultrasound as an alternative to the conventional Pausterization, and the application High Dynamic Pressure for milk conservation. In the area of unit operation of Separation, I have worked with Microwave Energy for the extraction of Essential Oils from edible plants. During my career I had the opportunity of work with the Mexican Food Industry for the implementation of New Technologies within the area of Development of New Processes. Nowadays, my line of research is aimed to the study and application of Microwave Energy and Power Ultrasound to optimize Traditional Process of Conservation and Extraction

1. Emerging Technologies for Food Processing

1. Food Process Engineering