Dr. Reyes-Jurado has a background in Nutrition and Food Science. She earned a master’s and PhD in Food Science from Universidad de las Americas Puebla, Mexico. Her expertise includes microbiological and physicochemical analysis, as well as product design improvements for the food industry. As a lecturer in Mexico, she taught nutritional science, food analysis and food microbiology courses to undergraduate students. Prior to joining the Nutrition Department, she worked as a Postdoctoral Research Associate in the Food Science department at the University of Tennessee Knoxville.