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Roberto Javier Peña has a diverse and extensive work experience in the field of wheat quality. Roberto Javier started their career at CIMMYT in 1984, where they held the position of Principal Scientist & Head of the Wheat Chemistry & Quality Laboratory in the Global Wheat Program until their departure in 2011. During their time at CIMMYT, Roberto gained valuable knowledge on the genetic control of wheat quality traits and conducted research on improving wheat quality through breeding programs. Roberto Javier also provided training and regional quality courses for developing countries.

Since 2014, Roberto has been working as an independent consultant and a freelance international consultant, specializing in wheat quality. Roberto Javier'sroles in these positions included providing technical support, advising staff, and developing project proposals on wheat improvement in Mexico and Latin America. Roberto Javier also worked on lobbying efforts to improve the wheat value chain in Mexico and contributed to planning, execution, and publishing of research on wheat quality and quality improvement.

Overall, Roberto Javier Peña's work experience showcases their expertise and passion for wheat quality, with a focus on genetics, breeding programs, and providing technical support and advice in this field.

Roberto Javier Peña received their Bachelor of Applied Science (BASc) degree in Food Chemistry and Technology from the Universidad Nacional Autónoma de México in 1973. Roberto Javier later pursued their Master of Science (MSc) degree in Cereal Science & Technology at Kansas State University from 1977 to 1979. In 1984, they completed their Doctor of Philosophy (PhD) in Cereal Biochemistry at the University of Manitoba.