Benjamin Valdez

Autonomous University of Baja California

Benjamin Valdez is the director of the Institute of Engineering of the University of Baja California, a member of the Mexican Academy of Sciences and the National System of Researchers of Mexico. He was granted a B.S. degree in Chemical Engineering, an M.Sc. degree in Chemistry and a PhD. in Chemistry by the Autonomous University of Guadalajara. He has been Guest Editor for several special issues in journals on materials and member of the editorial boards of Corrosion Reviews, Corrosion Engineering Science and Technology and Revista Metalurgia. Dr. Valdez is the Coordinator of the National Corrosion Network. He is a full professor at the University of Baja California participating in activities on basic research, technological development and teaching postgraduate programs at the UABC and the Autonomous University of Campeche. His activities include research on the topics; corrosion and materials, electrochemical and industrial processes, chemical processing of agricultural and natural products, and consultancy in corrosion control in industrial plants and environments. He is the author of books, chapters in books and scientific articles on electrochemistry, biodeterioration and corrosion of materials and general chemistry. He is the head of the corrosion and materials department and the founder of the master and doctoral program in sciences and engineering for UABC. His professional career includes the collaboration with chemical, oil, water and energy industries of Mexico, and the preservation of the industrial infrastructure.

3books edited

8chapters authored

Latest work with IntechOpen by Benjamin Valdez

This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. The book pioneers life-saving innovations and assists in the fight against world hunger and food shortages that threaten human essentials such as water and energy supply. Floods, droughts, fires, storms, climate change, global warming and greenhouse gas emissions can be devastating, altering the environment and, ultimately, the production of foods. Experts from industry and academia, as well as food producers, designers of food processing equipment, and corrosion practitioners have written special chapters for this rich compendium based on their encyclopedic knowledge and practical experience. This is a multi-authored book. The writers, who come from diverse areas of food science and technology, enrich this volume by presenting different approaches and orientations.

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