Academic Work

• ORCID
• Google scholar
• ResearchGate
• Scopus

Sustainable Development Goals

Research interests

• Sensory evaluation of foods and beverages
• Consumer Studies
• Fermented beverages
• Aroma and flavor compounds in foods and beverages
• Statistical methods for food products innovation

Profile

Dr. Héctor Bernardo Escalona Buendía is a Professor-Researcher at the Universidad Autónoma Metropolitana (UAM), Iztapalapa Campus, in Mexico City, where he serves as head of the Laboratory of Sensory Evaluation and Consumer Studies.

He holds a Ph.D. in Food Science (2000) from the University of Strathclyde, United Kingdom, as well as a Master’s degree in Biotechnology (1995) and a Bachelor’s degree in Food Engineering (1988), both from UAM.

Throughout his career, he has co-authored more than 80 scientific publications, 10 book chapters, and 3 patents. With over 20 years of research experience, his work focuses on Sensory Evaluation and Consumer Studies, addressing topics such as:

• the correlation between instrumental measurements and descriptive sensory analysis of foods and beverages,
• the development and application of rapid sensory profiling methods,
• and the study of consumer behavior in relation to product acceptability.

In the academic field, he has taught undergraduate and graduate courses at the Department of Biotechnology of UAM, Iztapalapa Campus, mainly in the areas of Experimental Design, Sensory Evaluation and Acceptability, and Quality Management and Control.

Information provided by the academic staff

Research interests

• Sensory evaluation of foods and beverages
• Consumer Studies
• Fermented beverages
• Aroma and flavor compounds in foods and beverages
• Statistical methods for food products innovation

Academic Work

On the following pages you can consult the research work:

• Google scholar

See publications

• ResearchGate

See publications

• Scopus

See publications

• ORCID

See publications

Some examples of publications

Select the bibliographic reference to consult each publication:

Open Access	References	UN SDGs
OA	Juárez-Pérez, M.G., Alarcón-Aguilar, F.J., Jasso-Villagómez, J.I. and 4 more (...) (2026).Effect of a fructooligosaccharides fraction from Psacalium decompositum on the intestinal bacterial microbiota of rats. Bioscience of Microbiota, Food and Health,45(1) 1-8
OA	Calderón-Oliver, M., Ponce-Alquicira, E., Escalona-Buendía, H.B. (2025).Effects of Microencapsulated Natural Preservatives on Meat Texture and Consumer Perception. Journal of Texture Studies,56(2)
OA	Robles-Arias, M.A., Escalona-Buendía, H.B., Ramirez-Romero, M.A.C. and 1 more (...) (2025).Obtention of amaranth resistant starch through succinylation and phosphorylation reaction. Revista Mexicana de Ingeniera Quimica,24(2)
	Espitia-López, V.L., Malpica-Sánchez, F.P., Verde-Calvo, J.R. and 1 more (...) (2025).Maturation. The Science of Tequila,193-210
OA	Pintor-Jardines, A., Luque-Ramírez, M., Varela, P. and 2 more (...) (2024).Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations. Journal of Texture Studies,55(4)
	Arellano-Covarrubias, A., Varela, P., Escalona-Buendía, H.B. and 2 more (...) (2024).Exploring food and beverage pairing from a cross-cultural projective mapping. Food Research International,189
OA	Cruz-López, S.O., Escalona-Buendía, H.B., Martinez-Arellano, I. and 2 more (...) (2024).Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricket Acheta domesticus. Heliyon,10(23)
OA	Espitia-López, V.L., Malpica-Sánchez, F.P., Escalona-Buendía, H.B. and 1 more (...) (2024).Innovation and Development in Whisky Production Around the World. Beverages,10(4)
	Jacuinde-Guzmán, J.K., Escalona-Buendía, H.B., Barbosa-Martínez, C. and 3 more (...) (2024).The potential of calcium nanoparticles in posthaverst conservation of fresh-cut seedless watermelon (Citrullus lanatus). Postharvest Biology and Technology,216
OA	Santoyo-Zedillo, M., Andriot, I., Lucchi, G. and 4 more (...) (2023).Dedicated odor-taste stimulation design for fMRI flavor studies. Journal of Neuroscience Methods,393
OA	Hernández-Carapia, M.Á., Verde-Calvo, J.R., Escalona-Buendía, H.B. and 1 more (...) (2023).Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines. Beverages,9(3)
OA	Carmona-Escutia, R.P., Ponce-Alquicira, E., García-Parra, M.D. and 2 more (...) (2023).Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS). Foods,12(5)
	Severiano-Pérez, P., Pintor-Jardines, A., Calderón-Oliver, M. and 1 more (...) (2023).Sensory evaluation of fat reduction in foods. Fat Mimetics for Food Applications,245-264
	Domínguez-Gutiérrez, G.A., Perraud-Gaime, I., Escalona-Buendía, H. and 5 more (...) (2023).Inhibition of Aspergillus carbonarius growth and Ochratoxin A production using lactic acid bacteria cultivated in an optimized medium. International Journal of Food Microbiology,404	\| 2 \|
	Arellano-Covarrubias, A., Escalona-Buendía, H.B., Gómez-Corona, C. and 1 more (...) (2022).Pairing beer and food in social media: Is it an image worth more than a thousand words?. International Journal of Gastronomy and Food Science,27
	Arellano-Covarrubias, A., Varela, P., Escalona-Buendía, H.B. and 1 more (...) (2022).A food and beverage map: Exploring food-beverage pairing through projective mapping. Food Quality and Preference,96
OA	Cruz-López, S.O., Escalona-Buendía, H.B., Román-Guerrero, A. and 2 more (...) (2022).Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender. Food Science of Animal Resources,42(3) 536-555
OA	Cruz-López, S.O., Álvarez-Cisneros, Y.M., Domínguez-Soberanes, J. and 2 more (...) (2022).Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour. Foods,11(5)
OA	Flores-Calderón, A.M.D., Hernández-Carapia, M.Á., Luna, H. and 2 more (...) (2022).Chemical analysis of blue corn base malt and the effect of malting and roasting of blue corn malts on color and antioxidant compounds associated with antioxidant capacity. Emirates Journal of Food and Agriculture,34(11) 938-948
OA	Hernández-Mora, Y.N., Verde-Calvo, J.R., Malpica-Sánchez, F.P. and 1 more (...) (2022).Consumer Studies: Beyond Acceptability—A Case Study with Beer. Beverages,8(4)	\| 9 \|
	de Albuquerque, J.G., Escalona-Buendía, H.B., de Souza Aquino, J. and 1 more (...) (2022).Nopal beverage (Opuntia ficus-indica) as a non-traditional food: Sensory properties, expectations, experiences, and emotions of low-income and food-insecure Brazilian potential consumers. Food Research International,152	\| 2 \|
OA	Tarancón, P., Pintor-Jardines, A., Escalona-Buendía, H.B. and 1 more (...) (2021).Effect of information about mandarin internal maturity on consumer hedonic and sensory expectations: a cross-cultural study in Spain and Mexico. Journal of the Science of Food and Agriculture,101(15) 6586-6594
	de Albuquerque, J.G., Escalona-Buendía, H.B., de Magalhães Cordeiro, A.M.T. and 3 more (...) (2021).Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life. LWT,149
OA	Becerril‐sánchez, A.L., Quintero‐salazar, B., Dublán‐garcía, O. and 1 more (...) (2021).Phenolic compounds in honey and their relationship with antioxidant activity, botanical origin, and color. Antioxidants,10(11)
OA	Hernández-Carapia, M.Á., Escalona-Buendía, H.B., Verde-Calvo, J.R. (2021).Influence of temperature and germination time on diastatic power of blue and red maize (Zea mays L.) malts. Emirates Journal of Food and Agriculture,33(1) 56-66
	García-Barrón, S.E., Villanueva-Rodriguez, S., Escalona-Buendía, H. (2021).Mezcal and tequila: Volatile composition and sensory characteristics of two traditional beverages. Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages,125-155
	Romero-Medina, A., Estarrón-Espinosa, M., Verde-Calvo, J.R. and 2 more (...) (2021).Pigmented corn for brewing purpose: From grains to malt, a study of volatile composition. Journal of Food Processing and Preservation,45(12)
OA	Martínez-Arellano, I., Severiano-Pérez, P., Fernández, F.J. and 2 more (...) (2020).Relationship between protein markers and the sensory/ physicochemical parameters of ovine meat during refrigerated storage. Biotechnology, Agronomy and Society and Environment,24(3) 184-191
OA	Jardines, A.P., Arjona-Román, J.L., Severiano-Pérez, P. and 3 more (...) (2020).Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties. Food Hydrocolloids,108
OA	Romero-Medina, A., Estarrón-Espinosa, M., Verde-Calvo, J.R. and 2 more (...) (2020).Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers. Foods,9(7)
OA	Calderón-Oliver, M., Escalona-Buendía, H.B., Ponce-Alquicira, E. (2020).Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef. Food Science and Nutrition,8(3) 1325-1334

Courses taught by the professor in recent trimesters

*Courses are conducted in spanish

Num.	Trim.	Course Name	Level
1	25O	Diseño Experimental	Posgrado
2	25O	Trabajo Experimental II	Posgrado
3	25O	Trabajo Experimental VIII	Posgrado
4	25O	Trabajo Experimental XI	Posgrado
5	25O	Seminario de Proyecto Doctoral	Posgrado
6	25O	Seminario de Investigación IV	Posgrado
7	25P	Proyecto de Investigación	Posgrado
8	25P	Seminario de Examen Predoctoral	Posgrado
9	25P	Seminario de Examen Predoctoral	Posgrado
10	25P	Seminario de Examen Predoctoral	Posgrado
11	25P	Trabajo Experimental X	Posgrado
12	25P	Trabajo Experimental VII	Posgrado
13	25P	Seminario de Informe Terminal	Posgrado
14	25P	Trabajo Experimental I	Posgrado
15	25I	Gestión y Control de Calidad	Licenciatura
16	25I	Trabajo Experimental III	Posgrado
17	25I	Trabajo Experimental III	Posgrado
18	25I	Trabajo Experimental VI	Posgrado
19	25I	Trabajo Experimental IX	Posgrado
20	25I	Seminario de Informe Terminal	Posgrado
21	25I	Seminario de Examen Predoctoral	Posgrado
22	25I	Seminario de Examen Predoctoral	Posgrado
23	24O	Diseño Experimental	Posgrado
24	24O	Trabajo Experimental XII	Posgrado
25	24O	Temas Selectos de Biotecnología II	Posgrado
26	24O	Temas Selectos de Biotecnología I	Posgrado
27	24O	Trabajo Experimental II	Posgrado
28	24O	Tópicos de Biotecnología II	Posgrado
29	24O	Tópicos en Biotecnología I	Posgrado
30	24O	Trabajo Experimental VIII	Posgrado
31	24P	Trabajo Experimental I	Posgrado
32	24P	Trabajo Experimental I	Posgrado
33	24P	Seminario de Informe Terminal	Posgrado
34	24P	Trabajo Experimental XI	Posgrado
35	24P	Trabajo Experimental XI	Posgrado
36	24I	Tópicos de Biotecnología II	Posgrado
37	24I	Seminario de Revisión Bibliográfica y Proyecto Experimental	Posgrado
38	24I	Trabajo Experimental X	Posgrado
39	24I	Trabajo Experimental X	Posgrado
40	24I	Trabajo Experimental VII	Posgrado
41	24I	Trabajo Experimental III	Posgrado
42	23O	Temas Selectos de Ingeniería Química III	Posgrado
43	23O	Trabajo Experimental II	Posgrado
44	23O	Temas Selectos en Ingeniería Química II	Posgrado
45	23O	Seminario de Examen Predoctoral	Posgrado
46	23O	Trabajo Experimental VI	Posgrado
47	23O	Diseño Experimental	Posgrado
48	23O	Seminario de Informe Terminal	Posgrado
49	23P	Gestión y Control de Calidad	Licenciatura
50	23P	Trabajo Experimental I	Posgrado
51	23P	Temas Selectos de Biotecnología I	Posgrado
52	23P	Temas Selectos de Biotecnología II	Posgrado
53	23P	Trabajo Experimental IX	Posgrado
54	23P	Trabajo Experimental IX	Posgrado
55	23P	Trabajo Experimental XII	Posgrado
56	23P	Trabajo Experimental XII	Posgrado
57	23P	Tópicos en Biotecnología I	Posgrado
58	23I	Gestión y Control de Calidad	Licenciatura
59	23I	Seminario de Examen Predoctoral	Posgrado
60	23I	Seminario de Examen Predoctoral	Posgrado

Information provided by the Dirección de Sistemas Escolares

Return to list