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Education: Doctorate in Agricultural Sciences, Autonomous University of Nuevo León (2016-2019), M. Sc. In Agricultural Production, Autonomous University of Nuevo León (2012-2014), Engineer in Food Industries, Autonomous University of Nuevo León (2000 -2006). Professional experience: Professor at Faculty of Agronomy (FAUANL), Campus Gral. Escobedo, N. L., 2019-2020; PIASA, S.A. de C.V. 2008-2011, (Leader in new product development). Fábrica de Dulces RAVI, S.A. de C.V. 2006 – 2007 (Production). Research lines: Postharvest, nutraceutical food formulation, evaluation of the effect of food preservation processes on nutraceutical quality. Characterization and quantification of phenolic compounds (phenolic acids, flavonoids, condensed tannins and anthocyanins). Recent articles: Chromatic, Nutritional and Nutraceutical Properties of Pigmented Native Maize (Zea mays L.) Genotypes from the Northeast of Mexico (Published). Thermal Processing Effects on the Microbiological, Physicochemical, Mineral, and Nutraceutical Properties of a Roasted Purple Maize Beverage (Published). Effect of thermo-sonication and pasteurization on the nutraceutical properties of white and purple corn beverages (Accepted).
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