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Rebeca has spent her career working with food on projects spanning 30+ countries around the world. Her work has involved many areas of food production and public health including food safety, toxicology and regulatory affairs. Throughout the course of her career, she has obtained regulatory approval of numerous food ingredients and food additives around the world.

She has also worked in international development with agencies such as the United States Agency for International Development and the Food Agriculture Organization of the United Nations.

Rebeca received her PhD in Food Science and Toxicology from Louisiana State University, and a Certificate in International Food Laws and Regulations from Michigan State University. She holds a BS in Chemistry and Food Science from La Salle University in Mexico City.