TIZNADO HERNANDEZ, MARTIN ERNESTO

Dr. Martin Ernesto Tiznado Hernández received a Ph.D. in Plant Physiology and Molecular Biology at Purdue University in 1999 under the advice of Professor Avtar K. Handa, working in the Department of Horticulture and Landscape Architecture. After graduation, Dr. Tiznado began working at the Coordination of Vegetable Origin Food Technology, which is part of the Research Center for Food and Development, located in Hermosillo, Sonora, Mexico. At this institution, Dr. Tiznado holds the rank of titular professor. He is the head of the Plant Molecular Biology Laboratory and the leader of the Research Group in Biotechnology and Postharvest of Hortofruticultural Products. He utilizes the DNA recombinant technology to elucidate the role of different enzymes in plant physiology. Also, to understand the molecular basis of different treatments with several approaches to increase the postharvest shelf life of fruits and vegetables. He was serving on the Scientific Advisory Board of the Intersecretarial Commission on Biosafety of Genetically Modified Organisms. He teaches Plant Biochemistry, plant tissue culture and plant genetic engineering at graduate school. He is visiting professor at the Autonomous University of Sinaloa. Dr. Tiznado maintains collaborations with scientists of Pakistan, Colombia and USA as well as with several higher education institutions located at Mexico. Further, within the Research Center, Dr. Tiznado is working in several proyects with scientist of the Regional Development Coordination to design strategies for the social appropriation of science. He was awarded the National Research System level II appointment by the Mexican government. Further, all of His Ph.D. students holds the same award. Right now, He is working in the elucidation of the Molecular Mechanism of Plant Cuticle Biosynthesis using Next Generation Sequencing Technologies. Dr. Tiznado had published 54 original research manuscripts in international specialized journals, 26 book chapters or review manuscripts, and more than 156,000 genes from different fruit species in the gene bank of the National Center for Biotechnology Information.