Gerardo Zarza Murillo is a Ph.D. candidate in Biotechnology at Tecnológico de Monterrey, Campus Querétaro, where he develops fungal-derived functional ingredients to improve plant-based meat alternatives while revalorizing agro-industrial residues. His research focuses on transforming scientific innovation into sustainable solutions for the food industry.
Originally trained as a biotechnology engineer, Gerardo has gained experience across academia and industry, including R&D and quality internships at Sanofi Aventis. Throughout his academic development, he has participated in international scientific conferences, entrepreneurship programs, research grants, and innovation competitions, strengthening his interest in the intersection of biotechnology, sustainability, and applied innovation.
Gerardo joins the Kirchner Fellowship with the aim of bridging the gap between scientific innovation and entrepreneurship. He is particularly interested in identifying high-impact technologies with commercial potential and supporting their transition from the laboratory to the market. He aspires to become both a biotechnology entrepreneur and an impact investor.