Emilio Alvarez-Parrilla is a Full-time professor in the Chemical-biological Sciences Department, Autonomous University of Ciudad Juarez, Mexico since 2001. He received his undergraduate degree with honors from the Autonomous University of Baja California, Mexico, and a PhD in Chemical Sciences from the University of Santiago de Compostela, Spain in 2000.
Dr. Alvarez-Parrilla has participated as a graduate and undergraduate professor and supervised 35 undergraduates, 10 master’s, and 5 doctoral theses. His research lines are on functional foods development, identification and quantification of bioactive compounds by spectroscopic and chromatographic techniques, and studies of interactions between biomolecules. In 2009-2010, he had a sabbatical leave at Memorial University of Newfoundland at Dr. Fereidoon Shahidi´s Laboratory, one of the most renowned researchers in the field of functional foods, working on the identification of the main phenolic compounds in fresh and processed Mexican hot peppers. In 2015 he obtained a grant from the National Science and Technology Council (CONACYT, Mexico) to install an ultrahigh performance liquid chromatographer coupled with a Tandem mass spectrometer (HPLC-MS/MS) at the Chemical-biological Sciences Department.
Dr. Alvarez-Parrilla was the coordinator of the Doctorate in Chemical-biological Sciences from 2010 to 2017 and has participated in more than 25 national and international research grants.
He has been recognized by the Mexican System for National Researchers (SNI) since 2001, obtaining the highest level (SNI III) in 2020. He is also a member of the Mexican Academy of Science since 2018.
