Sustainable Development Goals
Research interests
• Sensory evaluation of foods and beverages
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Consumer Studies
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Fermented beverages
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Aroma and flavor compounds in foods and beverages
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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
