Prof. Enrique Palou is Distinguished Professor at the Department of Chemical, Food, and Environmental Engineering at Universidad de las Américas Puebla, where he also serves as Director of the Center for Science, Engineering and Technology Education. He obtained his PhD in Engineering Sciences from Washington State University. He is a member of the National Research System of Mexico and an elected member of the Mexican Academy of Engineering and the Mexican Academy of Sciences. In 2016, he was appointed Fellow of the Institute of Food Technologists, and has served as Chair of its Education Division and Chair of its Higher Education Review Committee. He is also a member of the American Society for Engineering Education, the Honor Society of Phi Kappa Phi, and the Honor Society of Phi Tau Sigma. Professor Palou is an editorial board member and associate editor of the Journal of Food Science and the Education Research International journal. He is the co-author of one book, 50 book chapters, and more than 250 scientific publications. He has directed or co-directed more than 55 research projects and participated in several industrial consulting projects. His lines of research include emerging technologies for food processing, predictive microbiology, natural antimicrobials (including essential oils), as well as active and cooperative learning, formative assessment, and the creation of effective environments for science, engineering and technology learning.
Prof. Aurelio López-Malo is a Full Professor at the Department of Chemical, Food, and Environmental Engineering, Universidad de las Américas Puebla (Mexico). He completed his PhD in Chemical Sciences (Food) at the University of Buenos Aires, Argentina. He has taught courses and workshops in several Latin American countries. He is a co-author of the book Minimally Processed Fruits and Vegetables, the editor of two books, and the author of more than 50 book chapters and more than 200 scientific publications in peer-reviewed journals of international prestige. He is a member of the Editorial Board of the Journal of
Food Protection, Foods, and the International Journal of Food Microbiology. He currently belongs to the National System of Researchers of Mexico as a National Researcher Level III and is a member of the Mexican Academy of Sciences. He has directed or co-directed more than 40 research projects with national and international funding and has participated in several industrial consulting projects. His research interests include natural antimicrobials, predictive microbiology, emerging technologies for food processing, and minimally processed fruits.
