Marcos Flores has undergraduate training as a Food Engineer at the Universidad de Chile, has worked for a period of 2 years in an edible oil refinery, and did a Ph.D. in Chemistry mention at the Pontificia Universidad Católica de Valparaíso. He has done some stay abroad at the INMS-NRC in Canada and the Instituto de la Grasa in Spain, is currently working as an academic at the Universidad Santo Tomás, Chile, has done research in environmental chemistry, and more recently conducted research mainly in lipid chemistry and quality of foods.