Dr. Minerva Rentería-Ortega holds a Ph.D. in Food Science from the Instituto Politécnico Nacional (IPN), Mexico, and serves as a professor and researcher at Tecnológico Nacional de México (TecNM). Her research focuses on the microencapsulation of probiotics and enzymes using electrohydrodynamic atomization (EHDA), the development of functional powders and whey-based beverages, and the design of biodegradable films and coatings from Passiflora-derived pectins and chia mucilage. She has authored over 20 peer-reviewed scientific articles in journals such as Polymers, Gels, Food Research International, and Journal of Food Process Engineering, and is the author of several book chapters related to food science and biopolymer applications. Dr. Rentería-Ortega is a recognized member of the National Researchers System (SNI Level I) and PRODEP. She has received national awards, including First Place in Poster and Third Place in Oral Presentation at Latin Food 2024, and the Research Performance Award from TecNM. She also serves as a reviewer for journals such as Food and Bioprocess Technology and Pädi Boletín Científico