Carolina Calderón-Chiu is a researcher in food science at Academia de Ingeniería en Industrias Alimentarias, Tecnológico Nacional de México/Instituto Tecnológico Superior de Teziutlán, Teziutlán, Puebla, México. Her research focuses on the recovery, characterization, and functional evaluation of bioactive compounds from food matrices and agro-industrial resources, with particular emphasis on protein hydrolysates, bioactive peptides, and natural antioxidants. Her work explores sustainable processing strategies—including enzymatic hydrolysis, green extraction technologies, and innovative food processing approaches—to obtain value-added ingredients with potential applications in functional foods, nutraceuticals, and health-related products. She is particularly interested in understanding the antioxidant and cytoprotective mechanisms of food-derived bioactive compounds and their potential role in reducing oxidative stress. Dr. Calderón-Chiu collaborates in interdisciplinary research related to food bioprocessing, functional ingredients, and the valorization of plant and agro-industrial resources. Her research contributes to the development of sustainable strategies for the utilization of food biomolecules and the generation of innovative ingredients for the food and biotechnology sectors.