Dr. Eduardo Jaime Vernon Carter was born in Chula Vista, California (United States), in 1949, to Mexican parents, and has lived in Mexico City since 1954. He earned his Bachelor's degree in Chemical Engineering from the Universidad Iberoamericana (1968–1972), graduating in 1974 with a thesis on food freeze-drying. He began his research career at Química Interamericana (1974–1975), working with Mexican natural products (colorants, gums, waxes, and essential oils) to develop import-substitution alternatives. He received a British Council scholarship to pursue a Master's degree in Food and Management Science (1975–1977), followed by a CONACyT scholarship for Doctoral studies (1977–1981), both under the supervision of Dr. Philip Sherman at Queen Elizabeth College, University of London. His research focused on the structure-functionality relationships of cheeses and the physicochemical characterization of emulsions stabilized with mesquite gum, an exudate polymer from the mesquite tree native to Mexico's arid regions.

In May 1981, he joined the Chemical Engineering Section (AIQ) at the Universidad Autónoma Metropolitana Unidad Iztapalapa as a Full-Time Professor, a position he holds to date. In August of the same year, he joined the Master's Program in Food Science and Technology at the Universidad Iberoamericana as a part-time professor, serving until 1988. At both institutions, he taught courses, supervised theses, and led research projects focused on the formulation and characterization of food dispersed systems. He currently serves as a core faculty member in the Graduate Programs in Chemical Engineering and Biotechnology at UAM Iztapalapa.

He has published 244 peer-reviewed research articles in indexed journals in collaboration with his students and colleagues. His work has gained widespread international recognition, accumulating 14,933 citations and an h-index = 70 on Google Citations. Furthermore, the research, theses, and publications developed by his research group have received numerous national and international accolades, including the National Food Science and Technology Award (First Place Professional Category and First Place Student Category, 1985), the Food Research Award (First Place, Transformation Phase, 1987), the University Food Program Award for Project Formulation (First Professional Category, 1990), the BIMBO Pan-American Award Mexico Region in Food Technology (First Place Youth Category, 2010), and the Christopher Augur Award in its 9th edition (2018) and 11th edition (2021) for thesis-derived papers published in top-impact journals.

In student mentorship and human resource development, he has supervised or co-supervised 46 Ph.D. graduates in Science (plus 2 currently in progress), 31 Master of Science graduates, 3 Biotechnology Specialization graduates, 53 undergraduate capstone projects in the Chemical Engineering Section, and 7 capstone projects in the Biotechnology Department (conducted in groups averaging 3 students per project), alongside 5 undergraduate Bachelor's theses.

He is a founding member of the Mexican Academy for Research and Teaching in Chemical Engineering (AMIDIQ), which awarded him a special distinction in May 2018 for his professional trajectory, dedication to the advancement and dissemination of chemical engineering, contributions to knowledge generation and transfer, and human resource development at both undergraduate and graduate levels. He has been a regular member of the Mexican Academy of Sciences since 1998. He served on the Evaluation Jury for the National Food Science and Technology Award from 2004 until 2018–2021, when he served as President of the Jury.

He was a founding member and co-editor-in-chief of the Revista Mexicana de Ingeniería Química (RMIQ) from 2002 to 2022, overseeing the sections on Food Engineering, Biotechnology, and Environmental Engineering, driving its inclusion in major national index catalogs (CONACyT) and international databases (JCR, SCOPUS, Chemical Abstracts, SciELO). In 2016, the Consortium of Scientific and Technological Information Resources (CONRICYT) and the Intellectual Property and Science Division of Thomson Reuters (now Clarivate Analytics) honored RMIQ as the Highest Impact Scientific Publication in the Sciences Area on Web of Science for 2015. He also served on the Editorial Boards of CyTA - Journal of Food (Taylor & Francis) and Carbohydrate Polymers (Elsevier), stepping down from all three editorial roles in 2022 to make way for new generations of editors. Throughout his career, he has led multiple funded research projects and industrial consulting services, contributing to the consolidation of science and technology as drivers of scientific and technological progress in Mexico.