I studied for a Biotechnology Engineering degree with an academic specialty in Molecular Biology at the Tec de Monterrey (2012-2017). I took the degree with a full scholarship granted by SEDENA.

During the degree, I did an internship for a year at LABOPAT (https://www.labopat.mx/), a pathology and molecular diagnostic laboratory located at the Angeles Hospital in Puebla (2016-2017). There, I learned how to work with biological samples, extract nucleic acids from different human tissues and perform molecular biology techniques for disease diagnosis.

Upon graduation, I collaborated in the installation of a beer factory and co-founded Grupo Cervecero Mestizo, now Cervecería Leal, a small craft beer producer (2017-2018).

It was a learning season and facing many challenges, from refurbishing old machines to be used in beer production and learning how to use a forklift to launching a business plan and designing sales strategies.

I studied for a Master's degree in Biochemical Sciences at the Institute of Biotechnology of UNAM (2018-2021).

For three years, I worked on the development of a research project to genetically modify the yeast Saccharomyces cerevisiae to give it the ability to withstand high temperatures (>37°C) by modifying the composition of its membranes. These mutant yeasts were then modified again to give them the ability to convert sugars present in the agro-industrial waste, such as xylose, into ethanol.

It was a challenging experience from start to finish. It required nearly 3 years of work, averaging 12 hours a day of experimental work, reading scientific articles, and writing a thesis. I obtained my master's degree in science with honors and received great words of congratulations from my evaluators.