Doctor in Biotic Products Development from the National Polytechnic Institute. Post-doctorate at Tecnológico de Monterrey in developing functional ingredients based on proteins and carbohydrates, product design, and processes at industrial and pilot plant scale. Research professor at Tec de Monterrey, Querétaro campus, teaching the subjects of biochemistry, enzymology, and biocatalysis, science and technology of cereals and oilseeds, Fundamentals of food processing and bioprocesses. Trained in food science at Iowa State University, Iowa, USA, and the Whistler Center for Carbohydrate Research in Purdue, Indiana, E. U. Expertise in the design, characterization, and proof of concept of complex foods. Experience in consulting and research projects with global food companies Certified as an individual trained by the Food Safety Preventive Controls Alliance (FSPCA, USA) as well as knowledge in SQF for food processing.
juliandlrm@tec.mx
