Doctor Alma Elizabeth Cruz has developed her career as a Professor-Researcher at the Universidad Autónoma Metropolitana (UAM) in the Biotechnology Department of the Iztapalapa Campus.

She studied for a Bachelor's degree in Food Engineering, a Master's degree in Biotechnology, and a Ph.D. in Biotechnology at UAM. She has been a National System of Researchers member since 2007, currently level II, and has been a Professor with a Desirable Profile since 1996.

Professor Cruz participates as responsible and collaborates in different research projects and agreements with the productive sector; she collaborates with national and international institutions in research projects and as co-director of graduate students. The lines of research in which she has worked are related to enzymology applied to food, yeast science, and technology, science and technology of milk and dairy products, probiotics and prebiotics, enzymatic synthesis of oligosaccharides in aqueous and non-aqueous media, nixtamalization technology, presence of aflatoxins in dairy products.

The result of her current scientific production is based on the trajectory of her cooperation with different research groups: Food Biotechnology (UAM Iztapalapa Campus), the research group of the Universidad Autónoma de Hidalgo, with professors from IBT, Universidad Nacional Autónoma de México (UNAM), with researchers from CIAD (Hidalgo) and Colegio de Posgraduados (Chapingo). This trajectory has led her to have a total of 52 publications, including articles and book chapters, one patent, human resources training, 60 social services, 14 research stays, eight undergraduate theses, nine specialization theses, 16 master's and doctoral theses, more than 100 presentations in national and international forums, 13 dissemination articles and multiple participations in project evaluation committees and national and international publications.

She has collaborated in agreements with the productive sector with the following companies: Ácidos Orgánicos, in the biochemical and functional characterization of yeast strains for baking; Unión General de obreros y campesinos de México, projects were carried out for the production of maguey honey, fruit canning and whey; Centro de Control S.A., in advisory services for arbitration on the quality of milk and dairy products; Comercializadora de Lácteos y Derivados S.A., under the project entitled "Increasing the production capacity of fermented milk beverages"; and Centro de Control S.A., under the project entitled "Increasing the production capacity of fermented milk beverages".

Concerning university participation, she was a coordinator of the Food Engineering degree, a member of the Divisional Review Commission, has participated in the commissions for the revision of study plans and programs of the Food Engineering degree, member of the commission of the Biotechnology Graduate Program in two periods, has participated in the commissions for the revision of study plans and programs of the Biotechnology Graduate Program.