Anayansi Escalante-Aburto is a professor and researcher at Tecnologico de Monterrey's Institute for Obesity Research. Her academic credentials include a master's in food sciences from Universidad Veracruzana, a doctorate from Universidad de Sonora, and two postdoctoral positions at CINVESTAV and Tecnologico de Monterrey. She also spent time researching at Spain's Instituto de Agroquímica y Tecnología de Alimentos. Her primary research involves the properties of cereal and pseudocereals, with a particular focus on their physicochemical and sensory traits. Her work extends to the study of phytochemicals with nutraceutical and functional characteristics. A significant part of her work is optimizing processes such as extrusion to maintain antioxidant compounds in grains. She also investigates the impacts of functional foods on various populations' nutritional status. Currently, she is working on creating affordable, nutritionally rich grain-based products. A member of the National Researchers System since 2016, she has published numerous research papers and book chapters.