Dr. Arroyo-Maya is a biochemical engineer with a master's in food sciences and a Ph.D. in food sciences. Her academic expertise is focused on the design and characterization of biopolymeric particles and materials of biological origin, the development of functional foods with impacts on health, the oral release systems and digestibility of nutrients and nutraceuticals, bionanotechnology and the study of polymers and colloids derived from biomolecules. She has been a professor/researcher in the Department of Processes and Technology, Universidad Autónoma Metropolitana Unidad Cuajimalpa, since 2015. She was a guest professor in the Department of Food Science, University of Massachusetts, Amherst, MA, USA, November 2014. She has 15 referred scientific journal publications on nanotechnology and biomolecules topics.