He holds a degree in Food Biochemical Engineering from the Tecnológico de Durango and a Ph.D. in Science and Technology, with a specialization in Sensory Evaluation and Consumer Science, from PICYT (CIATEJ). He is currently a professor and researcher at the School of Hospitality at the Universidad Panamericana, Mexico City campus.
She conducts research focused on sensory evaluation and consumer science, applied to food enhancement and innovation, particularly in traditional Mexican products. Her work combines experimental design, multivariate statistical analysis, and physicochemical characterization to examine how consumers in the Mexican population perceive, accept, and behave, integrating instrumental attributes with sensory responses and decisions.
He has conducted research on foods with distinctive attributes, such as gluten-free products, analyzing their acceptance and positioning in the national context. In addition, he has established a line of research on traditional Mexican fermented beverages, contributing to their sensory characterization and to the understanding of how they are perceived from scientific, technological, and cultural perspectives.
He completed a postdoctoral fellowship at the Industrial Biotechnology Unit of CIATEJ (2022–2024), furthering his expertise in traditional fermentation processes and advanced statistical analysis of sensory data. He is a member of the National System of Researchers (SNII). He is the author of scientific articles and book chapters in his field of expertise.
Research Areas
- Sensory Evaluation
- Consumer Sciences