Carmen Hernandez is a Full Professor and Researcher at the Department of Bioengineering at Tecnologico de Monterrey, Mexico. Her current research focuses on the development and application of emerging extraction/processing technologies to improve the nutritional stability, safety, and flavor of processed foods. Her research group uses novel chemical analytical techniques, sensory evaluation, biometrics, and informatics tools to improve foods and bioproducts. A parallel research line involves the development of technologies to obtain natural and commercially viable alternatives to synthetic food additives. Active projects involve the development of avocado lipids for applications in the food, pharmaceutical, and cosmetic industries.