He completed a bachelor's degree in biochemical engineering (1987-1991) and a master’s degree in food science (1992-1995) at the National Technological Institute of Mexico. Subsequently, he completed a PhD. in Food Science (1995-1999) at the Blaise Pascal University of Clermont-Ferrand, France. His master's and doctoral theses focused on determining the relationship between water diffusivity and water content in model systems and food products. Currently, he is a research professor at the Faculty of Chemical Sciences of the Autonomous University of San Luis Potosí, teaching undergraduate and graduate courses such as thermodynamics, material and energy balances, transport phenomena, physical chemistry, and bioprocess Engineering. His projects focus on the development of innovative technologies and processes for the sustainable use of agricultural and aquaculture products. Specifically, he studies phase/state transitions, to develop state diagrams for food products containing freezable and non-freezable water, and designs and implements both conventional and innovative drying methods. He also designs and characterizes functional materials such as hydrogels and aerogels from natural biopolymers, with innovative applications in food and biomedical systems. He has published over 70 papers in peer-reviewed journals (JCRs) and several book chapters and has directed several undergraduate and graduate theses. Dr. Ruiz-Cabrera is a Level III Mexican National Researchers System (SNII), a professional member of the Institute of Food Technology and the Mexican Association of Food Science, and an editorial board member of the journals Food Discovery and Journal of Education and Learning (EduLearn).

Reviewer Keywords

Reviewer Categories