Cristina Chuck is a researcher and professor since joining Tecnológico de Monterrey in 2013. She now serves in the Bioengineering Department and the Institute for Obesity Research's Healthy Food Unit. Her education began with an engineering degree in Food Industries from Tecnológico de Monterrey in 1999, followed by Master's degrees in Biotechnology and Business Administration, and a Ph.D. in Biotechnology, all from the same institution.

Professionally, she worked for Grupo Panificador Azteca and was a consultant at IDEA, S.A de C.V. for seven years, with an enriching internship at the United Nations Organization for Industrial Development in Austria. Recognized for her efforts, she received the "Mujer TEC" award (2015), the National Award in Food Science and Technology (2019), and membership in the Sistema Nacional de Investigadores and the Mexican Academy of Sciences (AMC) since 2021.
Her research focuses on protein extraction processes for food applications, methods for inactivating anti-nutritional compounds from pulses, and studying protein structure changes and their impact on food matrix properties.