Her research areas include meat and egg quality improvements and processing efficiency as well as meat and egg food safety. Her work has resulted in improved process efficiency and reduction of quality and safety concerns during processing of poultry as well as patents and commercialization of food safety technology. Dr. Alvarado has also developed and conducted national and international educational workshops for the poultry industry including Poultry 101 and Poultry 201 courses. At Texas A&M she teaches graduate and undergraduate courses in Poultry Processing, Poultry Further Processing and an undergraduate capstone Poultry Science Systems course. She holds a BS degree in Biomedical Science and M.S. and Ph.D. degrees in Food Science from Texas A&M University.