Editorial Role
Josue Barragan- Iglesias serves as editor for Open Access Journal of Food and Nutrition.
Biography
Josué Barragán-Iglesias, Ph D, is a Postdoctoral Research Fellow at SECIHTI México and Visiting Professor at the Instituto Politécnico Nacional (IPN), specializing in bio-systems engineering and chemical engineering with a focus on food processing and plant tissue microstructure. He earned his Ph.D. in Natural Resource Conservation and Utilization (Engineering line) at IPN Mexico, where his doctoral research explored calcium microstructures in papaya tissue and pectin–cellulose composites, linking them to chemical, textural, and drying parameters. He also holds a Master’s degree in the same field and a Bachelor’s in Chemical Engineering, complemented by a specialization in Food Processes.
Professor Barragán-Iglesias has conducted international research at Washington State University (WSU at Pullman, USA), focusing on food drying, osmotic dehydration, and mechanical properties of biological tissues. His postdoctoral work at IPN has advanced the understanding of microstructural modifications in vegetal tissue, calcium diffusion, and their applications in edible coatings and drying technologies.
He has authored and coauthored peer reviewed publications, abstracts, and scientific presentations and has presented his research at national and international conferences, including IDS (International Drying Symposium). As a dedicated educator, he has taught graduate and undergraduate courses in food engineering, biochemistry, and statistical analysis, while mentoring theses on papaya hydrolysis, mezcal distillation, and edible films.
Research Interest
Drying Science and Technology; Foods Pretreatments; Plant Tissue Microstructure; Ripening Process of Fruits; Textural and Mechanical Properties of Food; Ionic Crosslinking in Vegetal Tissue; Innovative Food Preservation Technologies