Departamento de Ciencias Computacionales e Innovación Tecnológica, Universidad de Guadalajara, Centro Universitario del Sur.

Jessica del Pilar Ramírez-Anaya is a Biologist from the University of Guadalajara, Mexico. She has Master's degrees in Food Biotechnology and in Food Technology and Quality. She earned her PhD in Nutrition and Food Technology from Granada University, Spain, with the study of the effect of domestic processing in polyphenolic compounds of extra virgin olive oil and Mediterranean vegetables. She is a professor in the Nutrition undergraduate program at Guadalajara University, teaching Food Technology Appropriated to Towns. She also teaches in the Public Health Master program at the University of Guadalajara in the course Antioxidant Activity of the Diet. Her research activities center on the Food Science and Technology area, ranging from formulation, improvement, processing, and sustainability of the food chain. Her work impacts from small local production to intense industrialization of regional crops. She has experience in the study of the changes in functional compounds profiles during the processing of pomegranate and avocado fruits. Recently, she is working in nanoparticles from food industry wastes.