BARRAGAN IGLESIAS, JOSUE

Dr. Josué Barragán Iglesias is a Postdoctoral Fellow at SECIHTI México and Visiting Professor at the Instituto Politécnico Nacional (IPN-CIIDIR Oaxaca). He holds a Ph.D. in Conservation and Sustainable Use of Natural Resources (IPN, 2021), an M.Sc. in the same field (IPN, 2016, with Honors), and a B.Sc. in Chemical Engineering (Instituto Tecnológico de Oaxaca, 2008) with a specialization in Food Processing. His academic training includes an international research stay at Washington State University, Pullman, USA.
Dr. Barragán focuses on Bio-systems Engineering and Chemical Engineering, with an emphasis on food processing. His current project, “Microstructural changes during pretreatments and drying of vegetable matrices and their effects on texture parameters,” examines how pretreatments—particularly the use of calcium structures—and drying methods influence the structural and textural properties of plant-based materials. His broader research interests include drying science and technology, food microstructure in relation to mechanical and textural parameters, food preservation pretreatments, the application of coatings during storage of agricultural products, and the ripening process of fruits. He is a member of Mexico’s National System of Researchers (SNII México).
Dr. Barragán has participated in national and international congresses, receiving recognition such as the Best Poster Award at the International Drying Symposium (IDS2016) in Gifu, Japan. He has published scientific articles in indexed journals (JCR) and contributed to research projects supported by the IPN and SECIHTI México. His teaching experience includes positions as Associate Professor at the Universidad Tecnológica de los Valles Centrales de Oaxaca (UTVCO Oaxaca) and Full-Time Professor at the “Benito Juárez García” Universities for Wellbeing (UBBJG México), where he supervised undergraduate theses and taught specialized courses.