Sergio Erick García-Barrón earned, from the Instituto Tecnológico de Durango, a BS in Biochemistry in foods (2004) and a PhD in Food Science (2017). He is now the Researcher Professor of the ESDAI. His work in the field has resulted in 36 publications, presentations, lectures, and courses. His research interests include sensory science, consumer science, and culture analysis.
Sergio Erick García-Barrón earned, from the Instituto Tecnológico de Durango, a BS in Biochemistry in foods (2004) and a PhD in Food Science (2017). He is now the Researcher Professor of the ESDAI. His work in the field has resulted in 36 publications, presentations, lectures, and courses. His research interests include sensory science, consumer science, and culture analysis.