I am a food scientist specializing in the innovation and development of functional and sustainable food products. My expertise spans sensory analysis, texture and flavor formulation, and food technology. With a master’s degree in Food Innovation and Development, my work bridges scientific research and practical applications to address industry and consumer needs. I have authored scientific publications in prestigious journals such as Heliyon and Elsevier. My notable projects include: Petit Suisse cheese tailored for older adults, focusing on optimized texture and nutritional benefits. Camote-based products, such as gluten-free pastries, low-glycemic sweets, and insect-enriched rice and camote chips, showcased at ANTAD in Mexico City. Personal projects in product standardization for export, fermented beverages like kombucha, and gourmet innovations such as matcha and alioli-based mayonnaises. Proficient in sensory analysis tools like Fizz by Biosystem, I combine scientific rigor with creative problem-solving. My mission is to advance food innovation through sustainable, functional, and consumer-centered solutions that meet global market trends.