Tejada-Ortigoza, Viridiana Alejandra

Viridiana Tejada is a full-time Research Professor at the School of Engineering and Science, Tecnológico de Monterrey, Mexico. She is a 2017 graduate of the Tecnológico Ph.D. program and after completing a one-year Postdoctoral Stay at Purdue University is now working on several emerging technologies for food preservation and matrix modification, with an emphasis on high pressure processing. She is currently supervising 4 graduate students and already graduated 3. She has 25 Scopus publications, and co-edited one book published by Springer. In 2020, her food 3D printing project received the L'Óreal-UNESCO-AMC for Women in Science Award in Technology and Engineering. She is member of the National Research Fellow System by CONACyT (Level 1). She is a Board Member of the International Society of Food Engineering board and is the current organizer of their Webinars. Viridiana is currently working on the application of non-thermal technologies to improve the nutrimental quality and technological functionality of ingredients from edible insects. Besides, she is also working on the use of 3D food printing for personalized nutrition.

Viridiana Tejada is a full-time Research Professor at the School of Engineering and Science, Tecnológico de Monterrey, Mexico. She is a 2017 graduate of the Tecnológico Ph.D. program and after completing a one-year Postdoctoral Stay at Purdue University is now working on several emerging technologies for food preservation and matrix modification, with an emphasis on high pressure processing. She is currently supervising 6 graduate students and already graduated 3. She has 35 Scopus publications, and co-edited one book published by Springer. In 2020, her food 3D printing project received the L'Óreal-UNESCO-AMC for Women in Science Award in Technology and Engineering. She is member of the National Research Fellow System by CONACyT (Level 1). She is a Board Member of the International Society of Food Engineering board and is the current organizer of their Webinars. Viridiana is currently working on the application of non-thermal technologies to improve the nutrimental quality and technological functionality of ingredients from edible insects. Besides, she is also working on the use of 3D food printing for personalized nutrition.