From an early age, Esteban fostered a passion for science and innovation. Upon graduating from high school at the German School in Mexico, he embarked on a journey to Germany to deepen his expertise in the field, pursuing studies in Chemical and Process Engineering at the Karlsruhe Institute of Technology (KIT). It was there where he uncovered a fascination for food process engineering, leading him to engage in research studies in the fields of spray drying of emulsions and, later, extrusion, focusing on the intricate relationship between water distribution and texture properties of plant-based meat substitutes. Joining the nexnoa team initially as a working student, he actively contributed to the investigation of the rheological properties of various protein types under extrusion-like conditions. After completion of his master’s degree, Esteban then continued his career at the company, now serving as a research engineer, contributing to the development of the extrusion process and its subsequent post-processing steps.