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Curriculum vitae: Dr. Juan de Dios Figueroa Cárdenas

INDICE	Página

SUMMARY Curriculum vitae 2004.	2
Academic credentials and Professional experience	3
SCIENTIFIC AND TECHNICAL WORK AND ACADEMIC INSTRUCTION	4
PUBLICATIONS	4
Registered patents	4
Foreign patents in commercial use	4
Other foreign patents	4
National patents in commercial use	4
Other national patents	4
Books published	5
Original research published as chapters in compilations	5
Articles published in prestigious international journals with strict evaluation	6
Articles published in other journals with evaluation	9
Letters to the editor and commentaries published in internationally recognized journals	9
Articles published at length with evaluation in proceedings of international congresses	10
Articles published at length with evaluation in proceedings of national congresses	10
Published articles with strict evaluation for limited circulation	12
Abstracts of participation in national and international congresses	13
TECHNOLOGICAL DEVELOPMENT	19
Final reports on technological development packages	19
THEORETICAL-METHODOLOGICAL AND CURRICULUM DEVELOPMENT	20
Final reports on technical-methodological research for third party projects	20
Teaching materials	22
Written materials used by others	22
TRAINING HUMAN RESOURCES	22
Theoretical and/or practical courses	22
Graduate programs at CINVESTAV	22
Undergraduate programs	24
THESIS ADVISOR	25
Doctoral thesis	25
Master’s thesis	26
Undergraduate thesis	27
ACADEMIC IMPACT	27
Complete articles published by invitation in internationally recognized journals or books (reviews and research)	27
Scientific book published with recognized importance in the field	27
Lectures given by invitation to international scientific congresses	27
Academic distinctions	29
Participation in evaluation committees	31
Participation and management of original and innovative projects financed by others and involving groups of specialists that made it posible to begin commercial use of a product	31
PROJECTS SOLICITED BY INDUSTRY, SERVICE, AND OTHER SECTORS AND DEVELOPED UNDER CONTRACT (personal resources)	32

PROJECTS FINANCED BY INTERNATIONAL OR NATIONAL SCIENTIFIC SUPPORT AGENCIES (Conscyt) Special resources.	33
BUSINESS SECTOR	33
Participation and management in scientific and development projects involving international work groups and significant financing that were successfully concluded	33

DR JUAN DE DIOS FIGUEROA
SUMMARY Curriculum vitae 2004
Dr Juan de Dios Figueroa studied his doctorate in Applied Agricultural Science at North Dakota State University from 1987 to 1990. His areas of specialization are Cereal Chemistry and Technology, Biochemistry and Statistics. From 1992 to 1995 Dr. Figueroa worked in the Department of Biotechnology and Bioengineering at CINVESTAV-IPN (Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional: Center for Advanced Studies and Research of the National Polytechnic Institute). Today Dr. Figueroa is a national level III researcher in the Mexican National System of Researchers (Sistema Nacional de Investigadores, SIN) and works full time at the Queretaro campus of CINVESTAV-IPN. He is also director of the Project for Ecological Tortilla Production Technology, an area in which CINVESTAV plays a leading role in the world. His work in this area has achieved world-wide recognition in such prestigious journals as Science and National Geographic. Several newspapers in the United Status and Mexico have reported on his work, including La Jornada, Reforma, Excelsior, and the San Diego Union Tribune. His work received first place for Technological Development in Queretaro in 1996, 1997, and 2002, as well as receiving the Coca Cola award for professionals in 1994. Dr. Figueroa has published a book and has written chapters in 4 other books. He has also published more than 30 scientific articles, written 41 articles in national magazines, and contributed 67 reports on his work to the published reports of different congresses. He has also instructed a dozen undergraduate engineering students, 4 master's students, and 3 students who received their doctorate in fields related to the study of corn and tortillas. He has worked together with a multidisciplinary group of physicists, chemists, engineers, and electronic specialists that have registered 6 international patents and 6 Mexican patents, some of which are now in industrial use. He has also contributed technological developments like the use of impedance and ohmic equipment for the characterization of biological materials that have been well received by many users. His areas of research include the modernization of the nixtamalization process for masa and tortilla production; nutritional fortification of tortillas; nutritional, dielectrical, and thermal properties, as well as dehydration phenomena in masa, instant corn flour, and corn tortillas; development of thermoconductive and ultrasound technologies for the characterization of biological materials and the identification of high value added grain. Dr. Figueroa was invited to speak on the last mentioned topic at a conference of the US Grain Council.

ACADEMIC CREDENTIALS AND PROFESSIONAL EXPERIENCE
ACADEMIC STUDIES
DOCTORATE 1987-1990.

Doctor of Philosophy (PhD) in Cereal Science, Department of Cereal Science and Food Technology, College of Agriculture, area of Applied Agricultural Science, North Dakota State University. Fargo, North Dakota, USA.

MASTER’S DEGREE 1984-1987

Master's in Cereal Science, Department of Cereal Science and Food Technology, College of Agriculture, area of Applied Agricultural Science, North Dakota State University. Fargo, North Dakota, USA.

BACHELOR'S DEGREE 1970-1975

Industrial Chemist, Department of Chemical Science, Autonomous University of Tamaulipas (Universidad Autónoma de Tamaulipas). Cd. Reynosa, Tamaulipas. Bachelor's thesis on Optimizing Germination Time in Triticale Malt.

PROFESSIONAL EXPERIENCE

Full research scientist in 1995 for the Central Wheat Chemistry Laboratory, National Institute for Agricultural Research (Instituto Nacional de Investigaciones Agrícolas, INIA), of the Mexican government Department of Agricultura and Cattle Raising. Head of Research from 1976 to 1984 at the Central Laboratories for Barley and Oats, INIA. Department of Agricultural and Water Resources in Chapingo, Mexico. Full research scientist. Head of the Barley and Oat Laboratories of the National Institute for Forest, Agricultural, and Cattle Research (Instituto Nacional de Investigaciones Forestales y Agropecuarias, INIFAP) from 1990 to 1992. Responsible for malt barley Industrial Quality Control and development for 18 years under an agreement between the Beer-Malt organism of the INIFAP and the Mexican beer brewing industry.
Level 3-A research professor from november 1992 to 1995, Department of Biotechnology and Bioengineering, Food Section, Center for Advanced Studies and Research, National Polytechnic Institute (Centro de Investigación y de Estudios Avanzados del Insituto Politécnico Nacional, CINVESTAV-IPN), and commissioner of the Project for the Technological Modernization of the Tortilla and Masa Industry and of the Mexican Materials Research Corporation (Corporación Mexicana de Investigación en Materiales S.A., COMIMSA).
Level 3-C research professor from 1995 to the present, Materials Research Laboratory, Queretaro campus of the CINVESTAV-IPN.
National System of Researchers Level: National Research Scientist III

SCIENTIFIC AND TECHNICAL WORK AND ACADEMIC INSTRUCTION

PUBLICATIONS
Registered patents:
Foreign patents in commercial use:

1. Figueroa JDC, Morales Sánchez E, González Hernández J and Arámbula Villa G. Nixtamalized Corn and Products Obtained from Same. International Patent PCT No. WO03/045154 A1. Registered in 150 countries. June 5, 2003.
2. Figueroa JDC, Morales Sánchez E, González Hernández J and Arámbula Villa G. Nixtamalized Corn and Products Thereof. United States Patent Application No. 30198725. October 23, 2003.
Other foreign patents
1. Method for the Preparation of Instant Fresh Corn Dough or Masa. 1996. Martínez-Bustos, Figueroa, J.D.C., Sánchez-Sinencio, F., González-Hernández, J. Martínez, M. J.L., and Ruiz, T.M. U.S. Patent 5,532,013.
2. Extrusion Apparatus for the Preparation of Instant Fresh Corn Dough or Masa. 1996. Martínez-Bustos, F., Figueroa, J.D.C., Sáncehz-Sinencio, F., González-Hernández, J., Martínez, J.L., Ruiz-Torres, M. U.S. Patent 5,558,886.
3. Method for Cooking Tortillas Using Very Low and Low Frequency Radio Waves. 1997. Martínez-Montes, J.L., González-Hernández, J., Sánchez-Sinencio,F., Figueroa, J.D.C., Martínez-Bustos, F., and Ruiz-Torrez, M. U.S. Patent 5,593,713.
4. Apparatus for Cooking Food Products Using Very Low and Low Frequency Radio Waves. 1996. Martínez, J.L., González-Hernández J., Sánchez-Sinencio, F. Figueroa, J.D.C., Martínez-Bustos F., and Ruiz-Torres M. U.S. Patent 5,553,532.
5. Method of Cooking Corn Dough Tortillas Using Infrared Radiation. 1996. González-Henández, J. Martínez, J.L. Sánchez-Sinencio F., Martínez-Bustos, F., Figueroa J.D.C., Ruiz-Torrez, M. U.S. Patent 5,567,459.
6. Method for Cooking Wheat Flour Products by Using Infrared Radiation. 1996. Martínez-Montes, J.L. González-Hernández, J., Sánchez-Sinencio, F., Ruiz-Torres, M., Figueroa, J.D.C., and Martínez-Bustos, F. U.S. Patent 5,589,210.
National patents in commercial use:
1. Figueroa, J.D.C., Morales, S.E., González-Hernández, J., Arámbula, V.G. 2003. Proceso De Nixtamalización Limpia Y Rápida Para La Producción De Masa Fresca De Maíz Para Elaborar Tortillas, Harinas Instantáneas y Sus Derivados. Patente Mexicana 210991. 24 de Octubre de 2002.
Other national patents:
1. Proceso para Cocimiento de Tortillas de Maíz Usando Radiación Infraroja. González-Hernández, J., Martínez, J.L., Sánchez-Sinencio, F., Figueroa, J.D.C., Martínez-Bustos, F., y Ruiz, T M. 23 de octubre de 1997. Patente mexicana No. 185953.
2. Extrusor y proceso continuo para obtención de masa fresca de maíz para la elaboración de tortillas, harinas instantáneas y sus derivados. 1994. Figueroa, J.D.C., Martínez-Bustos, F., González-Hernández, J., Sánchez-Sinencio, F., Martínez, M, J.L., y Ruiz, T.M. SECOFI Reg. núm. 936544.
3. Proceso de cocimiento de Tortillas de Maíz Usando Ondas de Radio de Muy Baja Frequencia. 1994. Martínez, J.L., González-Hernández, J., Sánchez-Sinencio, F., Martínez-Bustos, F., Figueroa, J.D.C., y Ruiz, T.M. SECOFI reg. núm. 936330.
4. Procedimiento y Aparato para Cocer Productos de Harina de Trigo Empleando Radiación Infraroja. 1994. González-Hernández, J., Sánchez-Sinencio, F., Martínez, J.L., Martínez-Bustos, F., Figueroa, J.D.C., y Ruiz, T.M., Registro SECOFI 946554.
5.González-Hernández, J., Martínez, M.J.L., Sánchez.Sinencio, F., Figueroa, J.D.C., Martinez, B.,F Y Ruiz, T.M. 1998. Proceso Para Cocimiento De Tortillas De Maiz Usando Ondas De Radio De Muy Baja Frecuencia. Patente Mexicana 188,005.
6. Dispositivo Electromecánico para la Formación Automática de tortillas”. 2004. Figueroa, J.D.C., Morales, S.E. and González-Hernández, J. Solicitud de Patente Mexicana No. PA/a/2003/011107. junio 4 de 2004. Patent pending.
7. Proceso diel♪0ctrico y cocedor para nixtamalización del maíz. Figueroa, J.D.C., Morales, S.E. and González-Hernández, J. Solicitud de Patente Mexicana No. PA/a/2002/003921. 19 de abril 2002. Patent pending.
8. Método y equipo para determinar la temperatura y grado de gelatinización en almidones. Figueroa, J.D.C., Morales, S.E. and González-Hernández, J. Solicitud de Patente Mexicana No. PA/a/2002/003922. 19 de abril 2002. Patent pending.

Books published:
1. Figueroa, J.D.C. 1985. Métodos para Evaluar la Calidad Maltera de la Cebada. Tema Didáctico Número 17. SARH-INIA. México, D.F.

Original research published as chapters in compilations:
1. Khan, K., Figueroa, J.D.C. and Chakraborty, K. 1991. Relationship of Gluten Protein Composition to Breadmaking Quality of HRS Wheat Grown in North Dakota. In; Gluten Proteins 1990. Eds. Bushuk W. and Tkachuk, R. Ed American Association of Cereal Chemists, Inc. St Paul, MN.
2. Sánchez-Sinencio, F., Rodríguez, M.E., Martínez-Montes, J.L., Gonzólez-Hernández, ., Yáñez-Limón, M., Alvarado-Gil, J.J., Vargas, H., Figueroa, J.D.C., Martínez-Bustos, F., Silva, M.D., y Miranda, L.C.M. 1996. Medición de propiedades físicas relevantes en la producción de la tortilla y el consumo de energía a lo largo del proceso. En: La Industria de la Masa y la Tortilla. Desarrollo y Tecnología. Eds: Felipe Torres, Ernesto Moreno, Isabel Chong y Juan Quintanilla.UNAM. Programa Universitario de Alimentos. pp. 151-161.
3. González-Hernández, J. Figueroa, J.D.C., Martínez-Montes, J.L., Vargas, H., and Sánchez-Sinencio, F. 1997. Technological Modernization of the Alkaline Cooking Process for the Production of Masa and Tortilla. In Physic and Industrial Development: Bridging tthe Gap. Eds Gazzinelli R., Moreiraa R.L., and Rodrigues, W.N. World Scientific Publishing Co. Singapure and London. 162-178.
4. Figueroa, J.D.C., Lozano, G.A. Lopez, C.C. And Gonzalez-Hernandez, J. 2000. Evolution Of The Machines For The Corn Tortilla Production. In: History Of Machines And Mechanisms. Ed. Marco Ceccarellli. Kluwer Academic Publishers, Netherlands. 93-99.
5. Figueroa, J.D.C., Morales, S.E., González-Hernández J., Mauricio, S.R.A., Lozano G.A. and López-Cajún C. 2004. An electromechanical device for automatically shaping tortillas, snacks and food products. China Machinery Press, edited by Tian Huang. 1427-1431 p.

Articles published in prestigious international journals with strict evaluation:
1. Figueroa, J.D.C. 1983. Determinación del Grado de Confiabilidad del Grano Flotante como Indicador de Calidad en Cebada. Agric. Tec. Méx. 9(20:115-124
2.Figueroa, J.D.C., Madson, M. A., and D'Appolonia, b.L. 1989. The Malting and Brewing Quality of Crosses of Barley Anthocyanogen-Free Mutants. J Am. Brew. Chem. 47(2):44-48.
3. Figueroa, J.D.C., and Khan, K. 1991. The Relationship of Bromate Requirements and Sugar in Breadmaking and Implications for Loaf Volume Potential of Hard Red Spring Wheats Flours. Cereal Chem. 68(3):224-290.
4. Figueroa, J.D.C., and Khan, K. 1993. Albumin Fraction from Spring, Winter, and Soft Wheats -Protein and Associated Carbohydrate Identified by Gel Filtration Chromatography and Gel Electrophoresis. Cereal Chem. 70(6):689-695.
5. Figueroa, J.D.C., Madson, M.A. and D'Appolonia, B.L. 1987. Pilot Brewing for Evaluation of Cultivar Performance. Brew. Dig. Nov. 32-35.
6. Figueroa, J.D.C., Martínez, B.F., Ríos, E. 1995. Effects of Sorghum Endosperm Type on the Quality of Adjuncts for the Brewing Industry. J. Am. Soc. Brew. Chem. 53(1):5-9.
7. Rodríguez, M.E., Yañez, J.M., Cruz-Orea, A., Alvarado-Gil, J.J. Zelaya-Angel, O, Sánchez-Sinencio, F., Vargas, H., Figueroa, J.D.C., Martínez, B.F., Martínez, M. J.L. González-Hernández, J. 1995 Influence of slaked lime content on the processing conditions of cooked maize tortillas: changes on thermal, structural and rheological properties. Z. Lebensm. Unters Forsch 201:236-240.
8. Alvarado-Gil, J.J., Zelaya-Angel, O., Sánchez-Sinencio, F., Vargas, H. Figueroa, J.D.C., Martínez, B. F., Martínez, J.L., and González-Hernández, J. 1995. Photoacustic monitoring of processing conditions in cooked tortillas: measurements of the thermal diffusivity. J. Food Sci. 60(2):1-5.
9. Yañez, J.M., Rodríguez, M.E., Cruz-Orea, A., Alvarado-Gil, J.J. Zelaya-Angel, O, Sánchez-Sinencio, F., Vargas, H., Figueroa, J.D.C., Martínez, B.F., Martínez, M. J.L. González-Hernández, J. 1995. Photoacustic measurements of thermal diffusivity and correlation with viscosity of instant corn dry masa flour. Analyst. 120:1953-1958.
10. Martínez B. F,. Figueroa J. D. C. and Larios S. A. 1996.High Lysine Extruded Products of Quality Protein Maize." .J. Sc. Food Agr. 71:151-155.
11. Rodríguez, M.E., Yañez-Limpon M., Alvarado-Gil J.J., Vargas, H., Sánchez-Sinencio, F., Figueroa, J.D.C. Martínez-Bustos, F., Martínez-Montes, J.L., González-Hernández, J., Silva, M.D., and Miranda, L.C.M. 1996. Influence of the Structural Changes During Alkaline Cooking on the Thermal Rheological, and Dielectrical Properties of Corn Tortillas. Cereal Chem. 73(5):593-600.
12. Gómez, A.CA., Martínez B.F., Figueroa J.D.C., Ordorica F.CA. González, H.J. 1996. Cambios en Algunos Componentes Químicos y Nutricionales Durante la Preparación de Tortilla de Maízx Elaboradas con Harinas Instantáneas Obtenidas por Extrusión Continua. Archivos Latinoamericanos de Nutrición. 46(4):315-319.
13. Martínez-Flores, H.E. Martínez, B.F., Figueroa, J.D.C., and González-Hernández, J. 1997. Tortillas from Extruded Masa as Related to Corn Genotype and Milling Process. Journal of Food Science. 62(6):1.
14. Arámbula V. G., Figueroa, J.D.C., Martínez, B.F., Ordorica, F.C.A., and González-Hernández, J. 1997. Milling and Processing Parameters for Corn tortillas from extruded Instant Dry Masa Flour. Journal of Food Science. (2):114-119
15. Arámbula V.G., Yáñez-Limón M., González-Hernández, J., Martínez, J.D.L, Figueroa, J.D.C., Alvarado-Gil, J.J.,. Vargas H and Sánchez-Siencio, F. 1998. Effects of Starch Gelatinization on the Thermal, Dielectric and Rheological Properties of Corn Masa. Journal of Food Science. (27):147-155.
16. Reyes-Vega, M.L., Peralta-Rodríguez, R.D., Anzaldúa-Morales, A. Figueroa, J.D.C., and Martínez, B.F. 1997. Relating Sensory Textural Attributes of corn Tortillas to Some Instrumental Measurements. Journal of Texture Studies. 29(4):361-373.
17. Arámbula, V.G., Mauricio, R.R.A., Figueroa, J.D.C., González-Hernández, J., and Ordorica, F.C.A. 1998. Corn Masa and Tortillas of Extruded Instant Corn Flour Added with Hydrocolloids and Lime. Journal of Food Science. 63(6): 1-5.
18. Gómez-Juárez, C., Castellanos, R. Ponce-Noyola, M.T., Calderón, S.v., and Figueroa, J.D.C. 1999. Functional Properties of Globulin Protein Obtained from Bovine Blood by Decoloration of the Red Cell Fraction. J. Sci. Food and Agric 79:793-796.
19. Gómez-Juarez, C. Castellanos, R., Ponce-Noyola, T., Calderón, V., and Figueroa, J.D.C. 1999. Protein Recovery from Slaughterhouse Wastes. Bioresources Technology. 70:129-133.
20. Gómez-Aldapa, C., Martínez-Bustos, F., Figueroa, J.D.C., and Ordorica, F.C.A. 1999. A comparison of the Quality of whole corn Tortillas Made from Instant Corn Flours by Traditional or Extrusion Processing. International J. of Food Sci. And Tech. 34:391-399.
21. Martínez-Bustos, F., García, M.N.M. Chang, Y.K., Sánchez-Sinencio, F. and Figueroa J.D.C. 2000. Characteristics of nixtamaised maize flours produced with the use of microwave heating during alkaline cooking. Journal of Science of Food and Agriculture 80:651-656.
22. Bello-Pérez, L.A. Agama-Acevedo, E., Sáyago-Ayerdi, S.G., Moreno-Damian, E., and Figueroa J.D.C. 2000. Some structural, physicochemical and functional studies of banana starches isolated from two varieties growing in Guerrero, Mexico. Starch/Starke 52.(2-3):68-73.

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