Tomás García-Cayuela is a full time professor and researcher at Tecnológico de Monterrey, campus Guadalajara, where he has been a faculty member since 2018. He works in the Functional Foods and Nutriomics research group with strategic focus in food fermentations and emerging technologies. Tomás completed his Ph.D. degree in Food Sciences at University Autonomous of Madrid (Spain) and some research stays on Microbial Physiology and Biotechnology abroad in UC Davis and Utah State University (USA). He is a member of the National Research System level 1, and has been advisor of at least 13 thesis, he has collaborated as a reviewer for different scientific associations, journals and international conferences and he is author of more than 25 research publications, including journal papers, international conferences papers and book chapters.
----- Fermented foods: impact of probiotic strains and prebiotic ingredients
----- Revalorization of food waste and byproducts into functional bioactive compounds: use of innovative technologies