Professional Bio

Dr. Sergio O. Serna Saldivar is professor of the School of Sciences and Engineering and head of CIDPRO at Tecnologico de Monterrey. Prior to this, he was a research scientist at the Soil & Crop Sci. Dept. at Texas A&M, a consultant for EMBRAPA at Río de Janeiro, Brazil, and an associate professor for the University of Sonora. He is currently the research chair leader regarding nutraceuticals associated to cereal and other grains. He has been a member of the American Association of Cereal Chemists for over 25 years, as well as the Institute of Food Technologists, and has acted as associate editor for the journals of Cereal Chemistry and Cereal Science. He was a 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 9 books, 35 chapters, 175 referred journal articles, 16 encyclopedia articles and is inventor of 5 registered patents and 6 patent applications and codeveloper of the wheat variety TAM-202. His scientific and book publications have more than 3000 citations. He has more than 270 presentations in international and national conferences and symposiums. He has directed 66 MSc and 17 PhD students. His research interests focus on biotechnology of cereal grains, brewing, 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 awarded 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 and six times the Teaching and Research Award at Tecnologico de Monterrey.