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Aurora Magdalena Morales Romero is a Food Scientist currently working at Neggst since October 2022, focusing on egg flavor development, aroma research, and sensory evaluation, as well as the development of vegan egg products. Prior experience includes a role as a Plant-based Research and Development Scientist at Neggst, where preparations for pilot trials of vegan egg and evaluations of ingredient properties were conducted. Aurora completed a master's thesis at the Fraunhofer Institute for Process Engineering and Packaging IVV, specializing in the identification of compounds in milk powders affecting chocolate flavor. Additional experience includes a research internship at the National Institute of Medical Sciences and Nutrition Salvador Zubirán, and a research assistant position in Analytical Chemistry at the Institute of Chemistry, National Autonomous University of Mexico. 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 Universidad Nacional Autónoma de México.