Juan Arturo Ragazzo-Sánchez is a professor–researcher at the Tecnológico Nacional de México / Instituto Tecnológico de Tepic, working in biotechnology and food engineering with the department of food science. He received his MSc in biochemical engineering, from the Instituto Tecnológico de Veracruz. Later, he received a PhD in food sciences from the Doctoral School of Biological and Industrial Sciences and Processes (University of Montpellier–France). He has also done research stays at different institutions, such as the Novel Materials and Nanotechnology Group of IATA-CSIC; the Department of Génie Biologique et Agroalimentaire-UMR IATE–Université de Montpellier, France; and the Department of Agricultural, Food and Nutritional Science, Faculty of Agricultural, Life and Environmental Sciences, the University of Alberta. The major theme in his research is the utilization of different strategies to improve the extraction of high-value biological compounds (HVBC) from vegetable sources with anti-cancer properties and their protection by encapsulation, as well as the obtainment, characterization, and structural modification of proteins of plant origin. Since 2019 he has served as the co-coordinator of the DESEAAR- CYTED Network, 319RT0576 (Desarrollo sostenible en Agroalimentación y Aprovechamiento de Residuos industriales).