Prior to joining the STEAM faculty at Arkansas State University—CQ, Miguel Oseguera has worked in different universities in the state, teaching Organic Chemistry, General Chemistry, Biochemistry and Math. He was a post-doctoral fellow at CFATA research center at UNAM, Juriquilla.  Dr. Oseguera’s postdoctoral research focused on the characterization of different starches and their modifications during processing to produce fermented beverages. During his doctoral and master studies, he focused on the study of Bioactive Proteins and Peptides, food analysis, separation and characterization, electrophoretic separations, liquid chromatography and molecular mass spectrometry, cell culture studies, he has worked with enzymes and enzymatic digestion, molecular markers, reserve proteins and metabolic proteins, analysis of genes and metabolic pathways related to inflammation, obesity, and diabetes.

During formation, He also had to work on developing new skills, involving participations in different conferences, writing journal articles, and teaching for undergraduate students. He has published 9 articles in peer reviewed Journal, two chapters of books and presented her research work in several international conferences. 

Miguel loves to travel and nature, he usually like to stay with his family in his free time. His hobbies are reading, swimming, travelling, and cooking.


 PhD, Food Sciences, Queretaro Autonomous University

·         M. Sc., Food Sciences, Queretaro Autonomous University

·         B. Eng., Biochemical Engineering. Technological Institute of Morelia

Teaching specialties

Bioactive compounds

General Chemistry

Physical chemistry


Research interests

Bioactive compounds

Food Science

Physicochemical characterization of starches


Contact information