Ph.D. in Food Chemistry from Cornell University, Department of Food Science (1989), currently working as a Full Professor in the Department of Chemistry, Laboratory of Physical and Chemical Properties of Food at the Universidad of San Luis Potosi (San Luis Potos铆, M茅xico). I have published more than eighty peer-reviewed papers and book chapters, mainly in the area of chemical and physical properties/behavior of food using simple and complex model systems. My current research projects are associated with phase transitions and structural organization of lipids, and their application in vegetable oil processing and the development of novel lipid-based trans-free food products. I am an as...
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