I studied a degree in Biochemical Engineering (1987-991) and a Master in Food Science (1992-995) both, at the National Institute of Technology of Mexico. Subsequently, I carried out a PhD in Food Science (1995-1999) at the University of Blaise Pascal Clermonf-Ferrand, France. I have made a sabbatical stay (2013-2014) in the Department of Food Science and Human Nutrition at the University of Illinois Urbana-Champaign USA. I am a research professor at the Department of Chemical Sciences where I teach the subjects of Thermodynamics, Transport phenomena, Mass and Energy Balances, Physical-Chemistry of biomolecules for undergraduate and graduate students. Regarding my research topics, they are focused to: (i) the study of phase/ state transitions and developing of state diagrams of food products containing freezable and unfreezable water to predict and optimize processing and/or storage procedures for fresh, concentrated and dehydrated foods, (ii) to the design and implementation of conventional and novel drying methods such as hot air, spray drying, superheated steam drying, hybrid methods, solar energy for the use of fruits and vegetables from the region.

1. Conventional and novel drying techniques (hot-air, osmotic, spray-drying, hybrid drying, solar drying and superheated steam drying) for fruits and vegetables
2. Phase and state transitions in food systems (model food systems, fruits and vegetables)
3. Determination and analysis of thermal properties (Cp, k, ) in food systems by calorimetric measurements
4. Microencapsulation of functional and/or bioactive ingredients

1. Process Control and Simulation
2. Food Process Engineering

1. ROL DE LOS CRIOPROTECTORES EN LOS ESTADOS DE EQUILIBRIO/NO EQUILIBRIO Y TRANSICION VITREA DE MATRICES MAXIMAMENTE CRIOCONCENTRADAS A BASE DE CARBOHIDRATOS-PROTEÍNAS
   01/06/2019 - 31/05/2021
   CONACYT