Aarón Fernando González Córdova is Senior Research Professor at the Centro de Investigación en Alimentación y Desarrollo. He received a master’s degree from Centro de Investigación en Alimentación y Desarrollo in 1999. He completed his PhD studies in food sciences at the Tecnológico Nacional de México—Instituto Tecnológico de Veracruz (2011). Since 2015, he has been the Coordinator of the Network of Research, Innovation, and Technological Development in Functional Foods and Nutraceuticals (AlFaNutra) through the revaluation of traditional foods of ancestral diets and the reduction of food loss and waste. Since 2022, he has been the Coordinator of the Network for the Promotion of Quality and Safety in Artisanal Cheese Factories in Ibero-America (QuesArte) of the Ibero-American Program of Science and Technology for Development (Cyted). He was awarded first place in the Associate Researcher Category in the Performance Incentive Plan Solicitation in 2012 and the 35th National Food Science and Technology Award, Beverage Science and Technology Award in 2011. His lines of research are quality, authenticity, and traceability of food; chemistry and biotechnology of dairy products; chemistry of flavor; and sensory evaluation.
Manuel Vargas Ortiz received a master’s degree in biochemical engineering (2010) and a Ph.D. in food sciences (2015) from the Instituto Tecnológico de Veracruz, Mexico. Since 2016 to date, he works as a researcher for Mexico, commissioned as a research professor at Centro de Investigación en Alimentación y Desarrollo. He is a member of the National System of Researchers level 2. His line of research is related to the application of emerging technologies for food processing, lactic acid fermentation, and aflatoxins in food.
