Tomás García-Cayuela

Tomás García-Cayuela is a full-time professor and researcher at Tecnológico de Monterrey's School of Engineering and Sciences, Campus Guadalajara, where he has been a faculty member since 2018. He works within the Biotechnology Food Sciences and Technologies department, focusing on food science, biotechnology, and sustainable processing methods.

His educational background includes a Bachelor of Science and Technology of Foods from Universidad de Granada, Spain, and a PhD in Food Science and Technology from Universidad Autónoma de Madrid, Spain. He also completed research stays on Microbial Physiology and Biotechnology at UC Davis and Utah State University in the USA.

García-Cayuela's research primarily centers on functional foods, nutriomics, and sustainable food processing technologies. His work explores fermented foods with emphasis on probiotic strains and prebiotic ingredients, as well as the revalorization of food waste and byproducts into functional bioactive compounds using innovative technologies. His extensive publication record demonstrates expertise in food fermentation, waste valorization, probiotics/prebiotics, and emerging food processing technologies that align with circular economy principles.

His recent publications show a strong trend toward sustainable food systems, with particular focus on food waste valorization, probiotic-enriched food development, and circular economy applications in food processing. Many papers address environmental sustainability through bioremediation, life cycle assessment, and waste-to-value conversion strategies, while others focus on functional food development with health-promoting properties.

• Mexican Researcher Certification - Level 1
• Member of the National Research System level 1

As an academic advisor, García-Cayuela has supervised at least 13 theses across various levels. He actively collaborates with scientific associations, journals, and international conferences as a reviewer. His research activities include developing prototypes of functional dairy products with probiotic, prebiotic, and antioxidant potential from cheese whey, and valorizing milk surplus for functional dairy products with potential application as auxiliary treatment for type 2 diabetes. His work spans multiple UN Sustainable Development Goals including Zero Hunger, Good Health and Well-being, and Responsible Consumption and Production.

García-Cayuela works within the Functional Foods and Nutriomics research group at Tecnológico de Monterrey, with strategic focus on food fermentations and emerging technologies. His research integrates food science, biotechnology, and sustainability principles to develop innovative food solutions that address contemporary challenges in nutrition, health, and environmental sustainability.