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 6 graduate students and already graduated 3. She has 46 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.