MICRO-BIO

• I have a mixed and hybrid background, and as a result, I never know if I should introduce myself as an assistant winemaker, as a food anthro

  I have a mixed and hybrid background, and as a result, I never know if I should introduce myself as an assistant winemaker, as a food anthro Less

EXPERIENCE

• Centro de Investigaciones Interdisciplinarias en Ciencias y Humanidades (CEIICH-UNAM)

  • Postdoctoral Researcher
  • Interdisciplinary Food Studies
  • Circuito bicipuma 3000, Coyoacán
  • November 2022 to Present

• Centro de Investigaciones Interdisciplinarias en Ciencias y Humanidades (CEIICH-UNAM)

  • Postdoctoral Researcher
  • Interdisciplinary Food Studies
  • Circuito bicipuma 3000, Coyoacán
  • November 2022 to Present

• Centro de Investigación en Alimentación y Desarrollo A.C (Research Center in Food & Development)

  • PhD Student
  • Regional Development
  • San Quintin 8 Residencial Capistrano
  • January 2018 to Present

• Domaine Mas Amiel (Maury, France)

  • Assistant winemaker
  • Winemaking
  • August 2017 to November 2017

• Chamisal Vineyard (San Luis Obispo, California, USA)

  • Lab Technician
  • Winemaking
  • August 2016 to December 2016

• Domaine de Soulanes (Maury France)

  • Vineyards worker
  • Vineyards
  • August 2015 to September 2015

• Domaine Mas Amiel (Maury, France)

  • Assistant winemaker
  • Winemaking
  • August 2014 to November 2014

• Domain de La Baume (Servian, France)

  • Lab Technician
  • Winemaking
  • August 2013 to November 2013

• Domain de La Baume (Servian, France)

  • Lab Technician
  • Winemaking
  • August 2012 to November 2012

• Château Florie et Aude (Val-de-Virvée, Bordeaux, Francia)

  • Vineyards worker
  • Vineyard
  • May 2012 to July 2012

• Clos Pegase Winery (Calistoga, California, USA)

  • Vintage Cellar Hand.
  • Winemaking
  • September 2011 to December 2011

• Delegat’s Wine Estate (Marlborough, New Zealand))

  • Vintage Cellar Hand
  • Winemaking
  • March 2011 to May 2011

• Rodney Strong Vineyards (Healdsburg, California, USA)

  • Lab Technician
  • Winemaking
  • August 2010 to December 2010

• Bodegas Alvear (Montilla, Córdoba, Spain)

  • Lab Technician
  • Winemaking
  • February 2010 to June 2010

EDUCATION

• Research Center for Food and Development A.C. Hermosillo (Sonora, Mexico))

  • PhD in Regional Development
  • January 2018 to Present

  Since 2018 I’m a student of a Ph.D. program in Regional Development with a project about “new wine geography, value and territory” (from a socioanthropological perspective)

• University of Barcelona. Spain

  • Master of Anthropology and Ethnography.
  • October 2015 to September 2017

  From a transcultural perspective, this master focused on sociocultural anthropology and its specific research method, the ethnography. My final project was in the food anthropology field. I did an ethnography in San Luis Obispo, California, about the integration of Mexican Food in USA. The title was “Mexican food in California. The integration dilemma brought to the food table” (under the direction of Jesús Contreras Hernández).

• François Rabelais University. Tours (France)

  • Master in History and Food Culture
  • November 2012 to September 2014

  This is a European master's degree with a duration of two years and with four universities participating, Tours (France), Bologna (Italy), Barcelona (Spain) and Brussels (Belgium). The idea of this master (focus entirely on food culture, from historical and socioantropological perspective), was that professors and students move around these four Universities. In my case, I did the inscription in the university of Francois Rabelais in Tours (France) and I accomplished just the first year of this program, which included classes in Tours, Bologna, and Barcelona. I DIDN’T FINISHED the second year of this master.

• University of Cordoba, Spain

  • Master in AgroFood
  • September 2009 to June 2010

  This master had two options, professional profile or research one, I picked professional because what I looked for with this master at that moment was to specialize in the wine industry. The program issues around the agro-food sector (from products and processes; to food legislation, certification systems, food security procedures, and food quality). As a part of the master’s program, I started to work as an intern in a winery (Alvear winery, in Cordoba, Spain) with the position of laboratory assistant and quality control. I finished the master presenting a final project of the activities and the experience that I had during the internship.

• University of Granada, Spain

  • Bachelor of Science and Food Technology.
  • September 2003 to June 2009

  To get this degree, at least in Spain where I studied, you have to finished the first cycle, three years, of Biology, and then you can choose a specialization, in my case, I took Food Sciences, which lasts two years, getting, in the end, a bachelor degree of five years in Food Sciences and Technology. With this bachelor you have a general but strong background in Biology, and a specific one in everything around food and food industry (from agricultural practices to final processes in the industry, passing through the biochemistry of food and nutrition…and one food culture class, that was one of my favorites).

DISCIPLINES

• Cultural Anthropology

Interests

• Winemaking

• Viticulture

• Food Anthropology

Languages

• English

• Spanish

Links

• Linkedin