Sergio O. Serna Saldivar

Sergio O. Serna Saldivar is retired professor of the School of Sciences and Engineering or Tecnologico de Monterrey. Prior to this, he was research scientist at the Soil & Crop Sci. Dept. at Texas A&M, consultant for EMBRAPA at Río de Janeiro, Brazil and associate professor for the University of Sonora. He was the research chair leader regarding nutraceuticals and emerging food technologies and former director of CIDPRO (Center of Research for Protein Development). He was recently awarded Doctor Honoris Causa by the Universities of Sonora (Hermosillo, Mexico) and Azuay (Cuenca, Ecuador) and has been a member of the Cereals and Grains Association for over 40 years and the Institute of Food Technologists. He has acted as associate editor for the journals of Cereal Chemistry and Cereal Science and member of the AACC International Board of Directors. He received his BS in Animal Science/Agricultural Engineering from ITESM and his M.Sc. and Ph.D degrees in Scientific Nutrition and Food Sci. & Tech. from Texas A&M. He has published 12 books, 73 chapters, 275 referred journal articles, 16 encyclopedia articles and is inventor of nine registered patents and four patent applications and codeveloper of the USA wheat variety TAM-202. His scientific and book publications have more than 14,000 citations. He has directed 70 MSc and 20 PhD students. His research interests focus on biotechnology of cereal grains, legume seeds, mycotoxins, nutraceutical properties of grains and indigenous Mexican foods and vegetable proteins. He belongs to the maximum category of the Mexican National Research System and the Mexican Academy of Sciences. In addition, he was granted the “Luis Elizondo” award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, the Yum Kax 2008 award for his contributions to the science and technology of nixtamalized products and the AgroBio México 2012 national award in agrobiotechnology, six times the Teaching and Research Award at Tecnologico de Monterrey and recently the National Science Award given by the federal Mexican Government. Finally, Dr. Serna is considered by the University of Stanford within the 2% most prolific scientists in food science and technology in the world.