Dr. Cristian Aarón Dávalos-Saucedo is a University Research Professor in Food Science at the TecNM–Instituto Tecnológico José Mario Molina Pasquel y Henríquez (ITJMMPyH), UA-Lagos de Moreno. He earned a Ph.D. in Food Science from the Università degli Studi di Napoli Federico II and an Industrial Engineering degree from the Universidad de Guadalajara. He leads the Academic Group in Biomaterials Technology (ITJMMPH-CA-11), where his group links microfluidic device design and multiphase Volume-of-Fluid modeling with protein- and polysaccharide-based edible films, active packaging, and image-based spray analysis to reduce oil uptake and strengthen barrier properties in fried foods. He completed a competitive postdoctoral fellowship—“Estancias Posdoctorales por México”—at the University of Guadalajara and collaborates with partners in Italy and the United Kingdom. He is a member of Mexico’s National System of Researchers. He serves as a reviewer and a Guest Editor of Coatings, mentoring students across experiment, simulation, and pilot-scale work.