Óscar A. Muñoz-Bernal

Óscar A. Muñoz Bernal is an associate professor at Autonomous University of Ciudad Juarez, same institution where he has completed is bachelor´s degree in Chemistry, master’s degree in chemical Biological Sciences and Ph.D. in Chemical Biological Sciences. During Dr. Muñoz training he has worked with different spices used in Mexican cuisine. Moreover, he has focused on research of phenolic profiles from red wines produced in Mexico by ultrahigh performance liquid chromatography coupled to mass spectrometry. During his doctorate development, has co-supervised thesis of undergraduate students.

Dr. Muñoz has collaborated with the network of underutilized autochthonous foods (AL-SUB) that is part of the Ibero-American Program of Science and Technology for Development (CYTED), as part of his doctorate training. Currently, he has a fellowship as a research assistant where he analyzes different types of biological samples using UHPLC-MS /MS.