Ph.D. (Food Chemistry), M.Sc. (Food Microbiology), University of British Columbia, Canada.
B.Sc. (Biochemical Engineering and Food Processing Management), Instituto Tecnológico de Estudios Superiores de Monterrey (ITESM), Mexico.
- Muscle food proteins: Functionality, structure-function relationships and interactions
- Shelf-life extension of fresh and frozen fish and fish products
- Fish processing, value-added products from under-utilized fish
- Raman spectroscopy
Introduction to Food Science