Chávez-Santoscoy, Rocío Alejandra

Alejandra Chavez-Santoscoy is Research Assistant Professor at Tecnologico de Monterrey, Campus Monterrey. She leads the Research Group of Molecular and Systems Bioengineering at the School of Engineering and Science from Tecnológico de Monterrey. She also leads the Core Lab Genomics at Tec de Monterrey. She has worked on the functional effect of phenolic compounds and other nutraceuticals in-vitro and in-vivo models and in clinical trials. Currently, her research has focused on understanding complex biological systems, and the generation of functional food from agro-industrial waste, using mainly nanotechnology and multi-omics data. It is part of the International Bionanotechnology Network, particularly focused on food Sustainability. She has 1 patent granted, and 3 more patent applications. Her innovative projects have earned her international recognition as Innovators under 35 LatAm 2017 Recognition by MIT Technology Review for developing a Functional Bread for chronic diseases. This recognition is the highest recognition granted to researchers and entrepreneurs in technology, innovation, and entrepreneurship. She is the founder of the technology-based company SERICEA and a shareholder of SOLENA. She has made technology transfers to small enterprises and even transnational corporations.

Dr. Chavez-Santoscoy belongs to the NutriOmics research group at the School of Engineering and Science from Tecnológico de Monterrey. She was the Program Director of the Food Industry Engineering program at Tecnológico de Monterrey, Campus Monterrey, and coordinated the ABET accreditation of the Food Engineering Program. For more than 6 years, she has been working on the phytochemistry and the functional effect of phenolic compounds and other nutraceuticals not only in-vitro and in-vivo models but also in pilot clinical trials. Besides, her research has been focused on the design and evaluation of active ingredients, mainly with the use of nanotechnology for the overproduction of active compounds (harvest or post-harvest overproduction) or the stabilization of components within a food, to support lipid and glucose metabolism. She has published 20 papers in different prestigious journals and is the inventor of 3 patents and applications in Mexico. She has graduated 5 graduate students and the other 3 students are in process, and her teaching skills go beyond lectures, undergraduate and graduate courses. Working with industry and social service are her main drivers in the development of challenges related to Nutraceutical Discovery and Functional Food Desing. Her innovative projects have earned her international recognition as Innovators under 35 LatAm 2017 Recognition by MIT Technology Review, for the development of a Functional Bread for chronic diseases, this recognition is the highest recognition granted to researchers and entrepreneurs working in technology, innovation, and entrepreneurship. She is a member of the National Researchers Council, currently as Level 1. Member of the technical committee of the National Network of Bionanotechnology focused on Public health, veterinary medicine, food, and biosecurity.

She was Vice Chair of the Faculty of Chemical Sciences and Engineering of the Autonomous University of Baja California, where she managed the infrastructure that served 6 engineering schools, 3,200 students, and 350 professors. She achieved accreditation of engineering programs before national agencies. She is part of the National Researchers Council (SNI), and a member of the National Network of Bionanotechnology technical committee focused on Public health, veterinary medicine, food, and biosecurity.