Dr. Georgina Calderón is working at the Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional as a Professor at the undergraduate and postgraduate levels. She has directed 25 institutional research projects and five for CONACYT. Her area of specialty has focused on two lines of research: the first line includes the synthesis and characterization of micro and nano composites developed from organic origin macromolecules by products (plants and seaweeds) and its possible application in the food and pharmaceutical industries, as coatings (edible films, encapsulation, fibers, nanodots) using traditional methodologies (plating, extrusion, ionic gelation, coacervation, microwaves), as well as borders (electrospraying, electrospinning, hydrothermal methods). The second line includes the study of the changes in the micro and nano structures of foods during processing (mixing, baking, freezing, fermentation, microwaving, and sonication) evaluated using spectroscopy, microscopy, and image analysis techniques. As a result of these lines, more than 100 scientific articles have been published in indexed journals, 19 postgraduate students and 48 bachelors have been supervised in their thesis projects, and she has been a two-time winner of the national award for food science and technology.