César Antonio Ortiz Sánchez is a Food Science researcher from Mexico. He works as a teacher in Food Engineering at the University Veracruzana. He finished his studies in Chemical Engineering in 2009 and he obtained a Master's degree in Food Science in 2011; he is currently finishing his PhD in Engineering. His main research areas are microencapsulation, drying, storage stability, and sensory evaluation. He is looking forward to continuing conducting research in new food product development using new food ingredients and processes that could bring health benefits to consumers.
