Expertise in the Food Science field focused on the research of Food Microbiology and Molecular Biology, genotypic and phenotypic characterization of foodborne pathogens such as Listeria monocytogenes, Staphylococcus aureus, Salmonella spp., Escherichia coli, among others. Antibiotic resistance analysis, MIC-MBC, characterization of compounds to discover potential antimicrobials, cell cultures. Experience in laboratory leadership and training of research groups of different nationalities.