Mario Melendez, originally from La Ceiba, Honduras, earned his bachelor’s degree in Food Science in Fall 2012, graduating with the highest GPA in his class. With over nine years of professional experience, he has managed dairy production and provided technical advisory services across various industries in Honduras, including dairy, meat, bakery, and snacks. In 2022, Mario began his master’s at LSU, where he developed antimicrobial nanotechnology to combat foodborne pathogens in the cantaloupe industry. He is currently pursuing a doctorate in Food Science, focusing on the production of mycoprotein through fermentation technology, a promising alternative for meat substitutes. Mario is member of Phi Tau Sigma Honor Society, the Institute of Food Technologists (IFT), and the American Oil Chemists’ Society (AOCS), actively participating in their conferences.