Tomás García Cayuela is a Research Professor in the Department of Bioengineering at Tecnológico de Monterrey, Campus Guadalajara, where he teaches in the Biotechnology undergraduate program and the Ph.D. in Biotechnology. He is a member of the Human Health Core Group and participates in the flagship project on Food Security and Nutrition. He holds a Ph.D. in Food Science and Technology and Chemical Engineering from the Universidad Autónoma de Madrid, and has conducted research stays in Microbial Biotechnology at the University of California, Davis, and Utah State University.
His research focuses on the development of functional foods and high-value biomolecules through fermentation processes, with applications in human and animal health. His work also addresses sustainability and circular economy challenges, emphasizing the valorization of agro-industrial residues and by-products, and the reduction of environmental impacts across the agri-food chain.
He is a member of the Mexican National System of Researchers (SNII, Level I) and of the Institute of Food Technologists (IFT). He has supervised numerous theses and research projects, with a scientific output that includes over 60 peer-reviewed publications, one international patent, and eight book chapters. Dr. García Cayuela has collaborated in more than 35 research projects and presented his work at 42 scientific conferences. Beyond research, he actively engages in science communication through digital media, television, and radio, promoting the role of biotechnology in food innovation and sustainability.
tomasgc@tec.mx
