Ivan Luzardo-Ocampo, Ph.D., is a research professor (tenure-track) in the Healthy Foods Unit at the Institute for Obesity Research and the Department of Bioengineering at Tecnologico de Monterrey-Campus Guadalajara. Previously, Dr. Luzardo was a Postdoctoral Fellow at the Institute of Neurobiology at UNAM-Juriquilla Campus (Mexico) (2021-2023). He holds a Ph.D. in Food Science (2016-2020) and an M.Sc. in Food Science and Technology (2014-2016) from the Universidad Autónoma de Querétaro (UAQ, Mexico), as well as a B.E. in Food Engineering from the University of Quindio, Colombia (2007-2013). During his B.E., Dr. Luzardo completed academic visits at the Autonomous University of Barcelona and the University of Barcelona (2010-2011, Spain) and served as a Ph.D. Research Scholar in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign (USA, 2018-2019). He has been a delegate to the US National Academies of Sciences (2024), a Mars Corporation Fellow (2022), the Mexican Representative at the Lindau Nobel Conferences in Germany (2022), and received the American Society for Nutrition's Global Nutrition Early Scholar Research Award (2021). He also earned 2nd place at the Alejandrina Research Award (Mexico, 2020) and graduated with a Ph.D. Summa Cum Laude (2020). Currently, Dr. Luzardo is an Associate Editor. His research focuses on the impact of food prototypes and metabolites on metabolic disease models such as obesity, inflammation, and diabetes, the use of food by-products as sources of bioactive compounds, and the in vitro/ex vivo simulation of gastrointestinal digestion of food and non-food matrices.
ivanluzardo@tec.mx
