Prof. Aurelio López-Malo is a Full Professor at the Department of Chemical, Food, and Environmental Engineering, Universidad de las Américas Puebla (Mexico). He completed his PhD in Chemical Sciences (Food) at the University of Buenos Aires, Argentina. He has taught courses and workshops in several Latin American countries. He is a co-author of the book Minimally Processed Fruits and Vegetables, the editor of two books, and the author of more than 50 book chapters and more than 200 scientific publications in peer-reviewed journals of international prestige. He is a member of the Editorial Board of the Journal of Food Protection, Foods, and the International Journal of Food Microbiology. He currently belongs to the National System of Researchers of Mexico as a National Researcher Level III and is a member of the Mexican Academy of Sciences. He has directed or co-directed more than 40 research projects with national and international funding and has participated in several industrial consulting projects. His research interests include natural antimicrobials, predictive microbiology, emerging technologies for food processing, and minimally processed fruits.