Ivan Luzardo-Ocampo, Ph. D., is a research professor (tenure-track) of the Healthy Foods Unit from the Institute for Obesity Research and the Department of Bioengineering at Tecnologico de Monterrey-Campus Queretaro. Formerly, Dr. Luzardo was a DGAPA-CIC Postdoctoral Fellow of the Institute of Neurobiology at UNAM-Juriquilla Campus (Mexico) (2021-2023). Dr. Luzardo holds a Ph. D. in Food Science (2016-2020) and M. Sc. in Food Science and Technology (2014-2016) from Universidad Autónoma de Querétaro (UAQ, Mexico) and B. E. Food Engineering (University of Quindio, Colombia, 2007-2013). During his B. E., Dr. Luzardo conducted an academic visit at the Autonomous University of Barcelona and the University of Barcelona (2010-2011, Spain) and was a Ph. D. Research Scholar in the Department of Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign (USA, 2018-2019). Dr. Luzardo has been US National Academies of Sciences delegate (2024), Mars Corporation Fellow (2022), Mexican Representative at the Lindau's Nobel Conferences (Germany, 2022), obtained the American Society for Nutrition's Global Nutrition Early Scholar Research Award (2021), 2nd Place at the Alejandrina Research Award (Mexico, 2020), Ph. D. Summa Cum Laude (2020) and M. Sc. Magna Cum Laude (2016). Currently, Dr. Luzardo is an editorial board member of the Journal of Functional Foods (Elsevier), Journal of Food Quality (Wiley), Journal of Food Processing and Preservation (Wiley), and International Journal of Food Science (Wiley). Dr. Luzardo has served as a reviewer of more than 60 journals in the food science and technology, nutrition, biochemistry, biotechnology, and microbiology fields. His research areas are the impact of food prototypes and metabolites in metabolic diseases models (obesity, inflammation, and diabetes, among others), the use of food by-products as sources of biologically active compounds, and in vitro/ex vivo simulation of gastrointestinal digestion of food and non-food matrices.
ivanluzardo@tec.mx
