Andres is a Postdoctoral Researcher at the Tokyo University of Marine Science and Technology, specializing in multiphysics modeling, food engineering, and thermal processing. He holds a PhD in Technology from the University of Girona, an MSc in Environmental Resources from Hokkaido University, and a BSc in Food Engineering from University of Costa Rica. His research integrates heat and mass transfer, rheology, and computational modeling to understand and predict the behavior of complex food materials. He has contributed to international projects in Japan, Spain, and Costa Rica, with publications spanning food processing, thermal modeling, and material characterization.