Aurelio López Malo has a Ph.D. in Chemical Sciences (Food) from the University of Buenos Aires, Argentina. Master of Science with a Specialty in Food Engineering and Bachelor of Food Engineering from the Universidad de las Américas Puebla. Since 1987 he has been a full-time professor in the Department of Chemical, Food and Environmental Engineering at the School of Engineering of the Universidad de las Américas Puebla.
He belongs to the National System of Researchers of Mexico as National Researcher Level III, and he is member of the Mexican Academy of Sciences. His research interests include Natural Antimicrobials, Predictive Microbiology, Emerging Technologies for Food Processing, and Minimally Processed Fruits.
He is co-author of the book Minimally Processed Fruits and Vegetables, editor of 2 books, author of more than 50 book chapters and more than 150 scientific publications in peer-reviewed journals of international prestige, he is a member of the Editorial Board of the Journal of Food Protection and the International Journal of Food Microbiology. He has directed or co-directed more than 40 research projects with national and international funding and has participated in various industrial consulting projects. He has taught courses and workshops in various Latin American countries. He has presented more than 400 scientific works at international conferences.