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Research Fellow
Singapore Institute of Food and Biotechnology Innovation (SIFBI)
Singapore, Singapore
I completed my Engineering degree in 2015 at Tecnologico de Monterrey (Mexico). From 2013 to 2015, I gained professional experience at international R&D centers from Nestlé (Germany) and Pepsico (Mexico). At the Autonomous University of Madrid (Spain), I completed my master’s degree in Agricultural Chemistry and Novel Foods in 2016, and my PhD in Food Science in 2020 (cum laude and international mention). My doctoral thesis was a double degree with Tecnologico de Monterrey where I also received the title of PhD in Biotechnology with honorable mention. My research focused on improving the health potential of fruits and the bioaccessibility of their antioxidants using innovative technologies.
I have published 15 research articles in Q1 journals on the subjects of digestion, antioxidants, and health potential. I have also written a book chapter on phenolic compounds, and participated in numerous international conferences where I have obtained several recognitions such as best oral presentation (2019 Nonthermal IFT-EFFoST). Since 2020, I have been working as a Research Fellow at Singapore Institute of Food and Biotechnology Innovation (SIFBI) in the Food Carbohydrate Program. My current research focuses on the study and creation of staple foods and ingredients with controlled digestion for prolonged energy release. My goal is to contribute to the fight against the high incidence of type 2 diabetes in Asia by creating healthy foods that can be adapted to our everyday life.
On Demand
Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.
On Demand
Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.