María de Guadalupe Monsivais Vilchis, with a degree in Food Chemistry, has developed her professional career in the field of food product development. She has experience as a sensory evaluation coordinator, ensuring the proper quality and correct perception of food by the customer.

Her interest in plants used as a culinary element led her to do her undergraduate thesis in this field, studying the thermoluminescent behavior of peppermint and chamomile ionized at low and high doses by Gamma radiation.

• Expert in Food Chemistry
• Sensory Evaluation Coordinator
• Bachelor's Degree in Food Chemistry
• Co-author of the Bachelor's Thesis Detection and thermoluminescent behavior of peppermint (Mentha sativa L.) and chamomile (Matricaria chamomilla) ionized at low and high doses by gamma radiation.