JUAN DE DIOS FIGUEROA-CARDENAS
Dr. Figueroa (Juan) works in the area of Bio-organic materials at CINVESTAV-Unidad Querétaro (Center for Advanced Studies and Research Campus Querétaro) Department of Material Science. His major areas are Cereal Chemistry and Technology, Biochemistry, Statistics and Bio-organic Materials. Juan has published more than 190 scientific articles among them there are 3 books and 5 compiled books as well as 14 chapters in other books, and 29 patents, some of which are now in commercial use around the world. Juan explores the basic principles that govern functionality of grains and food for industrial applications.
He got several awards among them, was the Carl Wilhelm Brabender Award from AACC International, founding by C.W. Brabender Instruments, Inc. USA and Brabender OHG, Germany. This award was stablished to honor the distinguished contributions to the application of rheology in milling and baking. He also got the Texture Technology Quality Research Award of the AACC International. The 4th International Nixtamalization Congress awarded him with the Dios Yum Kaax for the development of the Ecological nixtamalization. The University and the State of Queretaro, awarded him with the Alejandrina Award for the elaboration of Intelligent nanoparticles for encapsulation, and controlled release of bioactive compounds with beneficial properties for human health. The University of San Carlos of Guatemala awarded him with the Francisco Vela Award form for the outstanding contribution to the nixtamalization. In 2018 he got Global Quality Award from Global Quality Foundation, Inc for the scientific and academic leadership. Recently, he recieved several other awards such as the Academical Merit Medal from North Mexico-American University, and the Hidalgo award in Science, Technology and Innovation form the Hidalgo State in Mexico for several innovaties technologies. He graduates from North Dakota State University (PhD and MSc in Cereal Science & Technology of the area of Agriculture and Applied Science) and (B.Sc. in Industrial Chemistry) from University Autonomus of Tamaulipas in Mexico. Regarding working and academic background, Juan worked for Malting and Brewing industry in Mexico from 1976 to 1984, -1992 in charge of the malt, barley and brewing industrial quality control. From 1992 to 1995 Juan worked in academic and research fields at the Department of Biotechnology and Bioengineering at CINVESTAV-IPN. Now he is working in CINVESTAV Campus Queretaro in Mexico.
Title:
"FUNCTIONAL, NUTRITIONAL, NUTRACEUTICAL, AND SENSORY PROPERTIES OF GLUTEN-FREE CORN AND SORGHUM LEAVENED BREAD"