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Biography
I hold a Bachelor's degree in Chemistry from the Instituto Tecnológico y de Estudios Superiores de Monterrey (ITESM), a Master's degree in Food Engineering Applied to Health from the Universidad Politécnica de Madrid (UPM), and a PhD in Agro-environmental Technology for Sustainable Agriculture from UPM (2018).
My professional journey began as a Junior Researcher at CEMEX Central in Monterrey, Mexico (2005-2007), followed by a role as a Chemical Researcher at the CEMEX Research Group (CRG) in Brügg, Switzerland (2007-2014). I then served as a Postdoctoral Researcher at the Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, focusing on oenology-related projects such as FRESHWINES, a co-funded project by ERDF-Interconnecta/CDTI (2018-2022). This project included collaborations with companies like Lallemand Bio, González Byass Jerez, Altosa, Bodegas Fontana, and Bodegas y Viñedos Comenge.
From 2022 to 2024, I was a Postdoctoral Research Associate at UPM, where I also contributed to teaching in Food Engineering. Additionally, I currently serve as an Adjunct Professor in the Master's program in Viticulture and Oenology (Viteno - UPM), teaching oenology-related subjects.
Since April 2024, I have been an Assistant Professor of Food Science and Technology at the Faculty of Veterinary, Universidad Complutense de Madrid. I teach courses in the degrees of Food Science and Technology and Veterinary Medicine, covering subjects such as Food Technology, Animal-Origin Food Technology, Enology and Other Alcoholic Beverages Technology, Food Hygiene and Technology Rotation, and Biochemistry.