Specialty: Food Science and TechnologyEducation: BS, Food Technology and Nutrition, Kansas State University; PhD, Cereal Biochemistry, Kansas State UniversitySergio O. Serna Saldivar is a professor of food science at the Monterrey Institute of Technology and Higher Education, Monterrey, Mexico as well as being the Director of the Center for Research and Development of Protein (CIDPRO) also located in Monterrey, Mexico. Previously he was a research scientist at Texas A & M University, and international consultant at the Center Nacional de Pesquisas Food in Rio de Janeiro, Brazil, as well as being an associate professor at the University of Sonora in Hermosillo, Mexico. He has published seven books, over 30 chapters, and over 130 refereed articles in journals. He has been a consultant to various national and international companies in the food industry.