Alicia Del Carmen Mondragón Portocarrero obtained a degree in Biochemical Engineering from the Instituto Tecnológico de México (Tepic Campus) in 1999 and a PhD in Food Technology from the University of Santiago de Compostela, in Lugo, Spain, in 2006. She is currently an Assistant Professor in the Food Technology Department at the University of Santiago de Compostela, Lugo Campus. Her work in nutrition, analysis and food technology has resulted in fifty-six publications. Her research interests include seaweed, plant-based foods, meat products and nutrition.