Dr. Esther Perez Carrillo obtained her B. Eng. in Biochemistry Engineering in 2000, and her M.Sc. degree in Food Technology in 2004 both from the Autonomous University of Sinaloa. In 2007, she obtained the Doctorate in Engineering Sciences with specialty in Biotechnology in 2007 from Tecnológico de Monterrey in México. In 2007, Esther Perez Carrillo joined the Department of Biotechnology and Food Engineering of Tecnológico de Monterrey, Campus Monterrey, where he worked as postdoctoral research assistant at the Nutraceuticos Research Chair. In 2010, Dr. Perez Carrillo changed to laboratory coordinator of cereals laboratory focus on extrusion and alcoholic fermentation. in 2015 she has been full-time research professor attached to NutriOmics Groups researching about food process to improve nutritional, functional and technological aspects to solve the new century problemas. Dr. Perez Carrillo belongs to the National Researchers Council, currently as Level 2. In 2016 she was promoted to Assistant Research Professor. She has authored more than 50 papers in food and biotechnology. He has collaborated in cereal and legumes food research and development related with industry, bioethanol production from cellulosic materials.