Doctorate in Food Science from the Universidad de las Américas Puebla in the area of Industrial and Food Microbiology, developing a project aimed at evaluating the effect of starter cultures on the modification of functional properties of dairy products (fermentation, rheology, physicochemical properties, and sensory). In 2014, I was accepted by Dr. Susana Fiszman Dal Santo, to carry out a research stay at the Institute of Agrochemistry and Food Technology (IATA-Valencia, Spain) developing specialty research in Consumer Science, mainly studies of flow properties in food matrices through Rheology and Sensory Evaluation by the TDS (Temporal Dominance of Sensations) methodology, focused on the development of foods with high satiety potential. I have been a member of the Institute of Food Technologists since 2007. In my professional practice, I have contributed to the training of human resources as thesis director at the bachelor, master's and doctorate levels.