Sergio Román Othón Serna Saldívar dedicated more than thirty years to research and teaching at Tecnológico de Monterrey, making a profound impact on the study of cereals and the development of next-generation plant proteins. His legacy extends beyond academia through the scientists he mentored, the books he published, and the patents he secured, all of which have propelled advancements in the food industry.
A graduate of Tec de Monterrey with a Ph.D. from Texas A&M University, Serna Saldívar bridged the gap between academia and industry, driving innovative solutions to tackle nutritional challenges in Mexico and beyond. His contributions earned him the 2023 National Science Award and an Honorary Doctorate from the University of Sonora.
In 2013, he received the prestigious “Insignia” category of the Rómulo Garza Award and later won the prize again for his book Corn: Chemistry and Technology.
An Exceptional Human Being
Janet Gutiérrez, Associate Dean for Faculty Development at the School of Engineering and Sciences, described Serna Saldívar as “the most exceptional person I have ever met on this planet. While he may no longer be with us physically, his legacy as a scientist, leader, and human being lives on in the many who stand where they are today because of his dedication, determination, and generous heart.”
The scientific and academic communities mourn his passing, but his influence in nutrition and biotechnology will continue to shape future generations.
Jorge E. Valdez, Director of Internationalization and Outreach at TecSalud and scientific editor of TecScience, described Serna as “exemplary in his academic and scientific work—a true benchmark in biotechnology. He was an outstanding mentor, always generous in sharing his knowledge and experience. Warm, approachable, and humble. A devoted family man.” He added, “We will miss him. It was a privilege to have crossed paths at Tec de Monterrey during this time.”
Scientific Community Mourns the Passing of Dr. Sergio Serna, a Pillar in Food Science and Technology
Daniel Jacobo, Dean of Research at the School of Engineering and Science (EIC), shared heartfelt words:
“Today, we bid farewell to Dr. Sergio Serna, a cornerstone in food science and technology whose passion and dedication left an indelible mark on all who knew him. His relentless research efforts transformed nutrition and health for countless individuals, establishing him as a key reference in his field. Moreover, he was pivotal in advancing research within our institution, significantly positioning Tecnológico de Monterrey as a leader in food and health sciences.”
Jacobo described him as “always kind, cheerful, and respectful, with a genuine calling to help others. His willingness to share knowledge, enthusiasm for science, and warmth made him an unparalleled mentor and example to follow.”
He added, “Dr. Serna was more than a mentor—an academic father whose guidance and inspiration shaped my professional journey. His legacy lives on in all of us who follow in his footsteps, committed to improving people’s quality of life through research and excellence in education.”
The scientific and academic community profoundly mourns his passing, but his contributions to nutrition and biotechnology will continue to inspire future generations.
Learn more about Sergio Serna’s work:
