Former MSc student Eliel MartĂnez 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. MartĂnez Cruz conducted his research in CIMMYT’s Cereal Chemistry and Quality Laboratory, under the supervision of Roberto J. Peña.
