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Research experience


Doctoral Student

Instituto Tecnológico y de Estudios Superiores de Monterrey, Campus Queretaro, Mexico

Research Group: NutriOmics

Performed research to identify phytochemicals, associated with Mexican native plants and foods that have the potential to prevent and treat chronic degenerative diseases (diabetes, inflammation, cholesterol and cancer). Important techniques were implemented to extract, identify and isolate phytochemicals, perform in-vitro tests with human cells as well as animal tests in a laboratory setting. The research entitled the mechanisms of phytochemicals that prevent or treat chronic-degenerative diseases, studied by nutrigenomic techniques, including the processing of the nutraceutical capacity of fruit-based foods.

Work History


Adjunct faculty (Chemistry & Food Chemistry)             

Instituto Tecnológico y de Estudios Superiores de Monterrey, Campus Queretaro, Mexico

Quality Assurance Intern

Industrias Lactel S.A. de C.V., Corregidora, Queretaro, Mexico

Drafted quality Assurance Guideliness in preparation for audit implementation.

Honors & awards


Teaching Award

Instituto Tecnológico y de Estudios Superiores de Monterrey , Campus Queretaro, Mexico

Best student evaluations 2013, Engineering and Architecture Department


Ph.D. Scholarship Recipient, Mexico

CONACYT (Consejo Nacional de Ciencia y Tecnología)


  1. Santiago-Mora, Priscila Desiree, Cardador-Martinez, Anaberta, Tellez-Perez, Carmen, Montejano-Gaitan, Jose Gerardo, Martin del Campo, Sandra T. (2017) In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus Geometrizans). Journal of Food Research. 6: 4. pp. 121-134. 
  2. Tenbergen, Klaus, Santiago-Mora, Priscila D., & Ferris, Dennis. (2016). Shelf-Life Extension. In J. J. Cousminer (Ed.), Culinology: The Intersection of Culinary Arts and Food Science (pp. 286-304): Wiley.
  3. Santiago-Mora, P., Tenbergen, K., Cardador-Martínez, A., and Martín del Campo Barba, S. T. (2014). Garambullo extracts differentiation during maturation stages: antioxidant activity. In: Discovery, utilization and control of bioactive component and functional foods, San Diego, CA, pp. 43-45.
  4. Vélez-Jiménez, E., Tenbergen, K., Santiago, P. D., and Cardador-Martínez, M. A. (2014). Functional Attributes of Amaranth. Austin Journal of Nutrition and Food Sciences. 2: 6.
  5. Santiago, P. D., Camargo, A. P., Tafoya, J., Trejo, R. E., González, J. D., and Martin del Campo, S. T. (2012). Accelerated Shelf Life Oil Tests of Amaranth (Amaranthus hypochondriacus). In: IFT 12 Annual Meeting & Food Expo, Las Vegas, NV, June 25-28, 2012.
  6. Cardador-Martínez, A., Arce, I., Cervantes, M., Santiago, P. D., Pérez, V., and Martin del Campo, S. T. (2011). Changes in phenols, anthocyanins, and antioxidant activity in garambullo (Myrtillocactus geometrizans) nectar after pasteurization. In: 11 IFT Annual Meeting & Food Expo, New Orleans, LA, June 11- 14, 2011.

Research interests

  • Berrycactus
  • Culinology®
  • Pigments- Betalains
  • Food Design
  • Food Chemistry
  • Freeze-drying
  • Shelf-Life and Food Preservation
  • Food Waste
  • Nutraceuticals, Functional Foods & Bioactive Compounds



Native language


Proficient (speaking, reading and writing)

Professional Memberships

Academic Society for Functional Foods and Bioactive Compounds - ASFFBC