Dr. Diego Luna obtained a BS in food engineering at Universidad Autónoma de Puebla, a doctoral degree in Food Science at Universidad Autónoma de Querétaro, and completed a postdoctoral fellowship at University of Illinois in the department of Food Science and Human Nutrition.
Currently, Dr. Luna is a professor in the department of Bioengineering, and member of The Institute for Obesity Research at Tecnológico de Monterrey.
Dr. Luna’s research interest focusses on the extraction and characterization of natural bioactive compounds, mainly polyphenols and plant derived peptides. Additionally, Dr. Luna’s research interests include the technofunctional evaluation of bioactive compounds to be used as functional ingredients, as well as their biological evaluation to establish the health benefits of polyphenols and peptides, mainly in obesity, diabetes, and colorectal cancer in in vitro and in vivo models.
Dr. Luna has presented his work in national and international forums and has published more than 30 papers in indexed scientific journals. He obtained the national award in food science and technology, Mexico, in 2020, and is member of the National Research System (SNI) level 1.