Veronica Rodriguez-Martinez is the Director of the Graduate Program in Biotechnology (DBT and MBI) and an Assistant Research Professor in the Department of Bioengineering at Tecnológico de Monterrey, Guadalajara Campus, where she teaches in the Biotechnology Engineering program. She is a member of the Health for People Core and participates in the Flagship Project on Food Security and Nutrition. Her research focuses on developing strategies to add value to regionally produced crops and byproducts of the food industry. She holds a Bachelor's degree in Food Engineering and a Master's degree in Food Science from the University of the Americas Puebla, and a PhD in Food Science from Purdue University (USA). She completed postdoctoral fellowships in the Department of Food Science at Purdue University and at the FEMSA Biotechnology Center at Tecnológico de Monterrey. She is a member of the National System of Researchers (SNII) Level I, the Institute of Food Technologists (IFT), the Phi Tau Sigma Food Science and Technology Honor Society (¿¿¿), and the Mexican Association of Food Science (AMECA). She has published approximately 15 indexed articles and two book chapters, has presented her work at numerous national and international conferences, and has supervised theses and research projects. Her scientific, humanistic, and collaborative approach emphasizes the role of applied science in addressing real-world challenges, especially in food, public health, and sustainability.
veronica.rodriguezmz@tec.mx
