Former MSc student Eliel Martínez Cruz, now a PhD student at the Colegio de Postgraduados, received a Pan-American Nutrition, Food Science and Technology Award from Grupo Bimbo. He won recognition in the “young scientist category” for zone 2 (the four zones represent the US, Mexico, Central-, and South America), for his work on the effects of diverse Glu-1/Glu-3 glutenin alleles on dough rheology and the bread-making quality of wheat. This research is part of the INIFAP-CIMMYT wheat quality collaborative project. Martínez Cruz conducted his research in CIMMYT’s Cereal Chemistry and Quality Laboratory, under the supervision of Roberto J. Peña.
March 6, 2009
Former MSc student Eliel Martínez Cruz, now a PhD student at the Colegio de Postgraduados, received a Pan-American Nutrition, Food Science and Technology Award from Grupo Bimbo. He won recognition in the “young scientist category” for zone 2 (the four zones represent the US, Mexico, Central-, and South America), for his work on the effects of diverse Glu-1/Glu-3 glutenin alleles on dough rheology and the bread-making quality of wheat. This research is part of the INIFAP-CIMMYT wheat quality collaborative project. Martínez Cruz conducted his research in CIMMYT’s Cereal Chemistry and Quality Laboratory, under the supervision of Roberto J. Peña.
Climate adaptation and mitigation, Nutrition, health and food security