Sergio O. Serna Saldivar is full professor of the School of Sciences and Engineering and head of CIDPRO at Tecnologico de Monterrey. Prior to this, he was research scientist at the Soil & Crop Sci. Dept. at Texas A&M, consultant for EMBRAPA at Río de Janeiro, Brazil and associate professor for the University of Sonora where he was recently awarded with a Doctor Honoris Causa. He is currently the research chair leader regarding nutraceuticals associated to cereal and other grains. He has been a member of the American Association of Cereal Chemists for over 30 years and the Institute of Food Technologists and has acted as associate editor for the journals of Cereal Chemistry and Cereal Science. He was a member of the AACC International Board of Directors. He received his BS in Animal Science/Agricultural Engineering from ITESM and his M.Sc. and Ph.D degrees in Scientific Nutrition and Food Sci. & Tech. from Texas A&M. He has published 12 books, 52 chapters, 248 referred journal articles, 16 encyclopedia articles and is inventor of ten registered patents and four patent applications and codeveloper of the wheat variety TAM-202. His scientific and book publications have more than 9500 citations with a H factor of 50 according to google scholar. He has more than 330 presentations in international and national conferences and symposiums. He has directed 70 MSc and 20 PhD students. His research interests focus on biotechnology of cereal grains, legume seeds, snack foods, mycotoxins, nutraceutical properties of grains and indigenous Mexican foods and vegetable proteins. He belongs to the maximum category of the Mexican National Research System and the Mexican Academy of Sciences. In addition, he was granted the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, the Yum Kax 2008 award for his contributions to the science and technology of nixtamalized products and the AgroBio México 2012 national award in agrobiotechnology and six times the Teaching and Research Award at Tecnologico de Monterrey.

• Overview and State of the Art of the Snack Food Industry. Application of Traditional and Emerging Processes. Industrial Frying and Seasoning Operations. Packaging of Snack Foods. 3D-Printed Snacks. Production of Cereal-Based Raw Materials for the Snack Industry. Production and Properties of Fats and Oils. Seasonings for Snack Foods. Popcorn and Other Puffed Grains. Production of Wheat-Based Snacks. Alkaline-Cooked Snack Foods. Production of Snacks by Extrusion Cooking. Snacks Based in Legumes, Pseudocereals and Other Seeds. Snacks from potatoes. Almonds and Tree Nuts. Snacks from Fruits and Vegetables. Dairy-Based Snacks. Snacks from Animal, Poultry and Sea Foods. Quality Control and Assurance in the Snack Food Industry. Nutritional Composition and Toxic Compounds of Snack Foods. Nutraceutical and Health Implications of Snack Foods.

Sergio O. Serna Saldivar is full professor of the School of Sciences and Engineering and head of CIDPRO at Tecnologico de Monterrey. Prior to this, he was research scientist at the Soil & Crop Sci. Dept. at Texas A&M, consultant for EMBRAPA at Río de Janeiro, Brazil and associate professor for the University of Sonora where he was recently awarded with a Doctor Honoris Causa. He is currently the research chair leader regarding nutraceuticals associated to cereal and other grains. He has been a member of the American Association of Cereal Chemists for over 30 years and the Institute of Food Technologists and has acted as associate editor for the journals of Cereal Chemistry and Cereal Science. He was a member of the AACC International Board of Directors. He received his BS in Animal Science/Agricultural Engineering from ITESM and his M.Sc. and Ph.D degrees in Scientific Nutrition and Food Sci. & Tech. from Texas A&M. He has published 12 books, 52 chapters, 248 referred journal articles, 16 encyclopedia articles and is inventor of ten registered patents and four patent applications and codeveloper of the wheat variety TAM-202. His scientific and book publications have more than 9500 citations with a H factor of 50 according to google scholar. He has more than 330 presentations in international and national conferences and symposiums. He has directed 70 MSc and 20 PhD students. His research interests focus on biotechnology of cereal grains, legume seeds, snack foods, mycotoxins, nutraceutical properties of grains and indigenous Mexican foods and vegetable proteins. He belongs to the maximum category of the Mexican National Research System and the Mexican Academy of Sciences. In addition, he was granted the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, the Yum Kax 2008 award for his contributions to the science and technology of nixtamalized products and the AgroBio México 2012 national award in agrobiotechnology and six times the Teaching and Research Award at Tecnologico de Monterrey.

• Overview and State of the Art of the Snack Food Industry. Application of Traditional and Emerging Processes. Industrial Frying and Seasoning Operations. Packaging of Snack Foods. 3D-Printed Snacks. Production of Cereal-Based Raw Materials for the Snack Industry. Production and Properties of Fats and Oils. Seasonings for Snack Foods. Popcorn and Other Puffed Grains. Production of Wheat-Based Snacks. Alkaline-Cooked Snack Foods. Production of Snacks by Extrusion Cooking. Snacks Based in Legumes, Pseudocereals and Other Seeds. Snacks from potatoes. Almonds and Tree Nuts. Snacks from Fruits and Vegetables. Dairy-Based Snacks. Snacks from Animal, Poultry and Sea Foods. Quality Control and Assurance in the Snack Food Industry. Nutritional Composition and Toxic Compounds of Snack Foods. Nutraceutical and Health Implications of Snack Foods.

Sergio O. Serna Saldivar is full professor of the School of Sciences and Engineering and head of CIDPRO at Tecnologico de Monterrey. Prior to this, he was research scientist at the Soil & Crop Sci. Dept. at Texas A&M, consultant for EMBRAPA at Río de Janeiro, Brazil and associate professor for the University of Sonora where he was recently awarded with a Doctor Honoris Causa. He is currently the research chair leader regarding nutraceuticals associated to cereal and other grains. He has been a member of the American Association of Cereal Chemists for over 30 years and the Institute of Food Technologists and has acted as associate editor for the journals of Cereal Chemistry and Cereal Science. He was a member of the AACC International Board of Directors. He received his BS in Animal Science/Agricultural Engineering from ITESM and his M.Sc. and Ph.D degrees in Scientific Nutrition and Food Sci. & Tech. from Texas A&M. He has published 12 books, 52 chapters, 248 referred journal articles, 16 encyclopedia articles and is inventor of ten registered patents and four patent applications and codeveloper of the wheat variety TAM-202. His scientific and book publications have more than 9500 citations with a H factor of 50 according to google scholar. He has more than 330 presentations in international and national conferences and symposiums. He has directed 70 MSc and 20 PhD students. His research interests focus on biotechnology of cereal grains, legume seeds, snack foods, mycotoxins, nutraceutical properties of grains and indigenous Mexican foods and vegetable proteins. He belongs to the maximum category of the Mexican National Research System and the Mexican Academy of Sciences. In addition, he was granted the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, the Yum Kax 2008 award for his contributions to the science and technology of nixtamalized products and the AgroBio México 2012 national award in agrobiotechnology and six times the Teaching and Research Award at Tecnologico de Monterrey.

• Overview and State of the Art of the Snack Food Industry. Application of Traditional and Emerging Processes. Industrial Frying and Seasoning Operations. Packaging of Snack Foods. 3D-Printed Snacks. Production of Cereal-Based Raw Materials for the Snack Industry. Production and Properties of Fats and Oils. Seasonings for Snack Foods. Popcorn and Other Puffed Grains. Production of Wheat-Based Snacks. Alkaline-Cooked Snack Foods. Production of Snacks by Extrusion Cooking. Snacks Based in Legumes, Pseudocereals and Other Seeds. Snacks from potatoes. Almonds and Tree Nuts. Snacks from Fruits and Vegetables. Dairy-Based Snacks. Snacks from Animal, Poultry and Sea Foods. Quality Control and Assurance in the Snack Food Industry. Nutritional Composition and Toxic Compounds of Snack Foods. Nutraceutical and Health Implications of Snack Foods.