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Aurora Magdalena Morales Romero is a food scientist with extensive experience in research and development within the food industry, particularly focused on plant-based innovations. Currently serving at Neggst since October 2022, Aurora has been involved in egg flavor development and vegan egg advancements. Aurora previously held positions at Neggst as a Plant-based Research and Development Scientist, contributing to the preparation and sensory evaluation of vegan egg formulations. Prior roles include completing a master's thesis at the Fraunhofer Institute, where Aurora researched flavor compounds in milk powders for chocolate, alongside sensory analysis and ingredient evaluation. Educationally, Aurora holds multiple master's degrees in Food Science, Technology, and Business from Hochschule Anhalt, KU Leuven, and Universidade Católica Portuguesa, as well as a bachelor's degree in Food Chemistry from the Universidad Nacional Autónoma de México.