Anayansi Escalante-Aburto serves as a Professor and Researcher at Tecnologico de Monterrey's Institute for Obesity Research. Her academic foundation includes a Nutrition Degree and Master's in Food Science from Universidad Veracruzana, and a PhD in Food Sciences from Universidad de Sonora. She completed postdoctoral work at CINVESTAV's Bio-organic Materials program and Tecnologico de Monterrey's Institute for Obesity Research, with additional research experience at Spain's Instituto de Agroquímica y Tecnología de Alimentos (IATA). Dr. Escalante's research centers on cereal and pseudocereal science, specializing in physicochemical, structural, and rheological properties of food products. Her work emphasizes nutraceutical components, alternative nixtamalization technologies like extrusion, and functional food development targeting obesity biomarkers. Current projects focus on low-cost, nutrient-dense grain-based products leveraging antioxidant-rich compounds. Her publication analysis reveals strong thematic continuity in pigmented cereal processing (popcorn, maize, sorghum), anthocyanin applications, extrusion technology, and obesity-related nutritional interventions across 25+ recent publications. Segundo lugar concurso cartell (Colegio Mexicano de Nutriólogos, 2021) Mexican Researcher Certification - Level 1 (SNI, 2016) As a faculty member since 2023 and active SNI researcher, she teaches doctoral courses including Advanced Topics in Nutrigenomics and Food Science while supervising thesis research. Her work aligns with UN Sustainable Development Goals for Zero Hunger, Good Health, and Industry Innovation, evidenced by patent references and policy impacts. Collaborative networks span Mexico, Spain, and international research communities, with significant Mendeley engagement (193+ readers) across her publications.
