Edgardo Martinez Orozco is a Professor–Researcher at the Tecnológico Nacional de México, Instituto Tecnológico José Mario Molina Pasquel y Henríquez Unidad Académica Arandas. He holds a doctorate in Science in Biotechnology from the Instituto Tecnológico de Sonora, along with a master's and a bachelor's degree in Chemical Engineering from the Universidad de Guadalajara, Centro Universitario en Ciencias Exactas e Ingenierías. Currently, he is participating as a research coordinator at Campus Arandas and is a member of the Editorial Team for the Scientia Tecnológica journal. He has experience in food formulation, as well as alcoholic and non-alcoholic beverages, thermodynamic and heat-exchange equipment, and the design of food production manufacturing lines. He is a member of the Sociedad Mexicana de Biotecnología y Bioingeniería and a consultant for Instituto Alteño Para El Desarrollo de Jalisco, INADEJ. His research expertise focuses on the agave–tequila chain, the processing engineering, formulation, the use of its residues, and the treatment of tequila vinasses, as well as its socio-economic–environmental impact, to provide solutions for societal well-being.