Dr. Santos-Basurto finished his B. Eng. In Chemical Engineering on 2009 from Veracruzana University, at Veracruz city campus. From then, he took a couple of years of professional experience while working for Cementos Moctezuma, where he had the opportunity to acquire the knowledge for cement production, quality control analysis as well as the experience of starting-up a whole new plant, which is the now fully-operating plant in Apazapan, Veracruz.

Later on, he went back to University for graduate studies, in this case related to Food Sciences. During the Master´s degree, he had the chance to develop and characterize a fermented beverage based on cashew apple juice for his own research project, but also to learn all of the basics related for this particular science.

Finally, after obtaining his Master’s Degree, he applied for and got into the Doctorate in Food Sciences on the Queretaro Autonomous University. Moving away from home, he arrived Queretaro on January 2014 for further studies, related on the use of milk proteins for the encapsulation of functional molecules, so they can be used for the development of new food products with enhanced activities besides basic nutrition. During formation, he also had to work on developing new skills, involving participations in different congresses, drafting journal articles and teaching for undergraduate students.

On July 2018 he got his degree as Doctor in Food Sciences and then accepted as professor in Arkansas State University Campus Queretaro, where he now instructs students on basic chemistry in the General Chemistry I Laboratory. 




PhD, Food Sciences, Queretaro Autonomous University 

M. Sc., Food Sciences, Veracruzana University 

B. Eng., Chemical Engineering. Veracruzana University 

Teaching specialties

Analytical methods in chemistry 

Chemical composition and bromatological analysis 

Biofunctional properties of food extracts 

Characterization of nanoencapsulation systems

Research interests

Dairy Sciences 

Functional foods 

Formulations and new products development 

Consumer’s perception and preferences


Contact information