Dr. Johanan Espinosa has a degree in Food Chemistry from Universidad Autonoma del Estado de Hidalgo and studied a Master's and PhD in Biotechnology with a focus on Food Science and Technology at Tecnologico de Monterrey. During her doctoral studies she did a research stay in the laboratory of Dr. Cristina Rosell at the Institute of Agrochemistry and Food Technology (IATA) in Valencia, Spain. Subsequently, she completed a postdoctoral fellowship at Tecnologico de Monterrey being part of the Nutriomics research group. She joined the Department of Bioengineering at Tecnologico de Monterrey in January 2022 and is currently an Assistant Research Professor at this institution. During her career she has specialized in the science and technology of cereals and legumes, as well as in the extraction and characterization of alternative proteins for food applications. Her research interests lie in developing and characterizing ingredients that allow the generation of sustainable and nutritious foods.
johanan_er@tec.mx
