González-Pérez, Julio Emmanuel

Julio Emmanuel González Pérez holds a Ph.D. in Food Science from Universidad de las Américas Puebla, as well as a Master¿s and Bachelor¿s degree in Chemical Engineering from Benemérita Universidad Autónoma de Puebla. González-Pérez has taught core courses in Biotechnology and Chemical Engineering at UDLAP and Ibero Puebla. Throughout his career, he has made significant contributions to knowledge generation as first author of over 10 articles in JCR journals, with an h-index of 8 and more than 120 Scopus citations (type A). In 2023, one of his publications was selected for the "Editors' Choice Collection" special edition of Sustainable Food Technology by the Royal Society of Chemistry. His research focuses on shelf-life analysis, food preservation, mass transfer, the use of thermal and non-thermal methods for solute impregnation, food drying technologies (freeze-drying, microwave, osmo-convective drying, among others), mathematical modeling of industrial processes, and image analysis. He has been a member of the National System of Researchers and Scholars (SNII) at Level I since 2025. Since 2025, he has been a full-time professor in the Bioengineering Department at Tecnológico de Monterrey, Campus Puebla.