Carlos A. Ledesma Escobar obtained his BSc in Chemical Engineering in 2008, his MSc in Biochemical Engineering in 2011, and the Ph.D. in Food Science in May 2016; all them at the Technological Institute of Veracruz, México. His thesis work based on metabolomics as a tool for citrus studies was conducted in collaboration with the group FQM-227 at University of Cordoba, Spain.

He joined the research group in May 2013 as a Ph.D. student and since then, he has focused his research on natural products, with special emphasis on a comprehensive exploitation of agroindustrial products. His published work includes a large discussion on the effect of the extraction methods and sample pretreatment on the extraction of high-added value compounds and their nutraceutical applications. In September 2016 he was granted with a postdoctoral fellowship (National Council of Science and Technology, México) for a year to conduct the characterization of edible and non-edible tissues of avocado, searching for exploitation of residues from avocado’s oil industry.