Daniel A. Jacobo Velázquez
About Daniel A. Jacobo Velázquez
Daniel A. Jacobo Velázquez is an Associate Editor for ACS Food Science & Technology and a researcher at Tecnológico de Monterrey, focusing on developing foods to prevent obesity and related diseases. He holds a PhD in Food Science and Technology and has held various academic and administrative positions in the field of food engineering and biotechnology.
Work at American Chemical Society
Daniel A. Jacobo Velázquez serves as an Associate Editor for ACS Food Science & Technology, a role he has held since 2020. In this position, he oversees the publication of research that advances the field of food science. His focus includes the development of foods aimed at preventing or treating obesity and related diseases. He contributes to the dissemination of cutting-edge research, ensuring that the journal maintains high standards of scientific integrity and relevance.
Education and Expertise
Daniel A. Jacobo Velázquez has an extensive educational background in food science and biotechnology. He earned a Bachelor of Science in Food Engineering from Tecnológico de Monterrey (2000-2004), followed by a Master of Science in Biotechnology from the same institution (2005-2007). He furthered his studies with a Doctor of Philosophy in Food Science and Technology from Texas A&M University (2007-2010). Additionally, he completed the MIT Regional Entrepreneurship Acceleration Program (2022-2023), enhancing his expertise in entrepreneurship related to scientific research.
Background
Daniel A. Jacobo Velázquez has held various academic and administrative positions at Tecnológico de Monterrey. He has been a researcher at the Institute for Obesity Research since 2021 and has served as Associate Dean of Research and Scientific Graduate Studies since 2023. His previous roles include Director of Division and Head of Department in Bioengineering. He has also been an Assistant Professor for eight years, teaching courses in bioengineering, biotechnology, and food science.
Achievements
Daniel A. Jacobo Velázquez is a member of the Mexican Academy of Science and the National System of Researchers at level 2. His research focuses on improving the nutritional and sensory quality of food products, transforming plant tissues into novel ingredients, and applying postharvest abiotic stresses to enhance the health-promoting properties of fruits and vegetables. He has published multiple articles in peer-reviewed journals, contributing significantly to the field of food science.
Professional Experience
Before his current roles, Daniel A. Jacobo Velázquez worked as the Director General at the Ministry of Innovation, Science and Technology from 2018 to 2021. He also held various academic positions at Tecnológico de Monterrey, including Assistant Professor and Director of Division. His diverse experiences have equipped him with a comprehensive understanding of both academic and administrative functions within the scientific community.