Heredia-Olea, Erick

Erick Heredia Olea received his PhD in Biotechnology from Tec de Monterrey (2014), and his post-doctoral training from Bühler AG Company in Uzwil, Switzerland (2014) as well as from PhD Cinza Faraco research group at Universitá degli Studi di Napoli Federico II in Naples, Italy (2015) as a "Marie Curie Actions" beneficiary. He joined Tec de Monterrey in 2018 as faculty in the School of Sciences and Engineering and the Chemical Engineering department. During his 5 year-experience as a senior researcher, he has authored and participated in 29 scientific articles and 4 book chapters. His research focuses on second-generation bioethanol production (raw material characterization, pre-treatment, enzymatic hydrolysis, fermentation), beer production (from malting to bottling), food extrusion and techno-functional food innovation using novel ingredients and industrial waste/surplus. In a joint effort with Bühler Company, Erick has been the lead organiser of 2 international courses on food extrusion for Latam. He has taught theoretical courses on plant protein and practical courses on protein extrusion to Ingredion, a leading supplier of starch products and syrups in the Latin and North American food market. Erick has extensive experience and expertise in food product development for national and international markets, with companies such as Bimbo, IFF, ZFC Creston, Bunge y La Moderna. As a senior researcher, PhD Heredia has co-supervised 5 MSc students, one BSc student, and is currently leading one PhD student as well as 1 MSc. He has developed research projects in joint efforts with leading Mexican universities and research centres: focused food extrusion projects with Centro de Investigación en Alimentos y Desarrollo (CIAD, Sonora), on beer production with Universidad de Sonora (UNISON, Sonora), and the repurposing of triticale to generate biotechnological products for the brewing industry with Universidad Autónoma del Estado de México (UAEM, México). Erick regularly participates in mentoring activities for the Chemical, Biotechnology and Food engineering undergraduate programs at Tec de Monterrey and other universities (giving talks, small technical courses, and consulting in industry-related projects) aiming to contribute to shape better-prepared engineers.