Vicente Espinosa-Solís, Ph.D., is a Full-Time Professor and Researcher at the Universidad Autónoma de San Luis Potosí (UASLP), Mexico. He holds a B.Sc. in Biochemical Engineering and a Ph.D. in Biotic Product Development. His research focuses on starch science, hydrothermal modification, functional food ingredients, food powders, and carbohydrate digestibility. He has published 22 peer-reviewed scientific articles and supervised numerous undergraduate and graduate research projects. In addition to his research activities, he actively participates in graduate education and the training of young researchers in food science and technology. Dr. Espinosa-Solís is a member of Mexico’s National System of Researchers (SNII Level I). His work seeks to develop innovative and sustainable food ingredients with improved functional and nutritional properties.