Dr. Armida Sánchez-Escalante is a Professor and Biological Chemist in Food Technology at the University of Sonora. She earned a Master of Science from the Center for Food and Development Research and a Ph.D. in Food Science and Technology from the University of Zaragoza, Spain. She is an active member of the Academic Advisory Board of the Mexican Meat Council (COMECARNE). Her research interests focus on the quality of meat and meat products, functional meat products, food preservation, natural antioxidants and antimicrobials, and food packaging.
