Dr. Daniel A. Jacobo-Velázquez obtained the B.Sc. in Food Engineering from Tecnológico de Monterrey in 2004, and the Master of Science in Biotechnology from the same institution in 2007. He obtained the Ph.D. in Food Science and technology from Texas A&M University in 2010. He was a research professor (2010-2018), director of the program for research and innovation for undergrad students (Cátedra i4, 2013-2015), and Director of the Regional Department of Bioengineering (Western Region) of Tecnólogico de Monterrey (2017-2019). Also, he was General Director of Science and Technological Development in the State of Jalisco, México (2019-2021), and Dean of the School of Engineering and Science at Tecnólogico de Monterrey, Guadalajara Campus. Daniel Jacobo is part of the National System of Researchers (level 2) and a Member of the Mexican Academy of Science. In addition, Daniel Jacobo has been an editorial board member for scientific journals such as Molecules, International Journal of Molecular Sciences, and Frontiers in Plant Science. Currently, he is Associate Editor for ACS Food Science & Technology, a journal from the American Chemical Society. He is a member of the Institute of Food Technologists and the American Chemical Society.
His research line is focused on the application of postharvest abiotic stresses (i.e. UV light, ultrasound, wounding stress, phytohormones, modified atmospheres) to increase the health-promoting properties of fruits and vegetables; and to modify the functional properties of plant tissues that can be transformed into novel ingredients with applications in the food industry. He works with fruits and vegetables not meeting quality standards for human consumption and transforms the tissue into high-value food ingredients. He is also working on developing foods that can be used for the prevention and treatment of different chronic diseases, focusing on obesity and foods that can enhance cognitive development in children.
Daniel Jacobo was awarded twice (2012 and 2016) with the National Prize in Food Science and Technology. In 2014 he was recognized by MIT Technology Review as one of the 10 innovators under 35, in recognition of his projects of innovation and entrepreneurship. He has been the director of 20 postgraduate students and is the author of 90 publications. He also has 4 patent applications. His publications have more than 3,600 citations and an h index of 29.