Dr. Carmen Hernandez-Brenes received her Ph.D. in Food Science from the University of Arkansas, USA working on projects focused on flavor and nutritional properties of plant-based foods supported by Frito-Lay Inc. and Gerber Products Company. She also obtained the degrees of M.Sc in Food Science and Technology from Texas A&M University, USA and B.Sc in Food Engineering from Tecnologico de Monterrey, Campus Monterrey, Mexico. She holds distinctions as a Level 2 Scientist from the Mexican National Research System (SNI), Certified Food Scientists (CFS) from the Institute of Food Technologists (IFT), and is also a qualified Lead Instructor for the Preventive Controls for Human Foods Course (FDA-FSMA requirement). Her current affiliation is with Tecnologico de Monterrey-Campus Monterrey, where she is a Full Professor and Researcher at the Department of Bioengineering. She teaches undergraduate courses on Sensory Evaluation, Nutrigenomics and International Certification in Food Safety, and directs the research of graduate students in the field of food metabolomics and health. Her current research focuses on the development and application of emerging extraction/processing technologies to improve the nutritional stability, safety, and flavor of processed foods. Her research group uses novel chemical analytical techniques, sensory evaluation, biometrics and informatics tools to improve foods and bioproducts. A parallel research line involves the development of technologies to obtain natural and commercially viable alternatives to synthetic food additives. Active projects involve the development of avocado lipids for applications in the food, pharmaceutical and cosmetic industries. Dr. Hernandez-Brenes' research group holds original research articles published in prestigious peer review journals, more than 18 granted international patent applications, and has pending patent applications in various countries.