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Professional

EDUCATION

Doctor of Philosophy ., Oregon State University - 1998

Major: Food Science and Technology
Minors: Integrated (Statistics / Biochemistry / Chemistry)
Thesis: Potato: Composition, non-enzymatic browning and anthocyanins

 Master of Science , Oregon State University. 1993

Major: Food Science and Technology
Minors: Integrated (Statistics / Biochemistry / Chemistry)
Thesis: Peroxidase and lipoxygenase activities and their effect on stability of polyunsaturated fatty acids in two varieties of sweet corn (Zea mays L.), Jubilee and GH2684, during frozen storage.

 Engineer in Food Industry, National Agrarian University - La Molina, Lima-Perú. 1991.

Thesis: Efecto de antioxidantes en el control del pardeamiento enzimático en plátano congelado en rodajas durante el almacenamiento (Effect of antioxidants in the control of enzymatic browning on frozen banana slices during storage).

 Bachelor of Science in Food Industry, National Agrarian University, La Molina, Lima - Perú. 1989

Major: Food Engineering / Food Science and Technology / Food Industry
Minors: Biochemistry / Chemistry / Microbiology / Math / Physics / Economics

POSITIONS HELD

Assistant Professor. Department of Food Science and Technology, The Ohio State University (12/03 – present). Research focused on development and applications of spectroscopic techniques for chemical analysis, material characterization, functionality of foods, and high-throughput detection of biological hazards.

Research Chemist, USDA Beltsville Human Nutrition and Research Center – Food Composition Laboratory (10/02 – 11/03). Research focused on chromatographic, spectroscopic and infrared analytical methods for determination of sulfur- and seleno-containing phytonutrients in vegetables.

Research Associate, Joint Institute of Food Safety and Applied Nutrition (JIFSAN) - University of Maryland and FDA (8/98 – 10/02). Grant sponsored by US Army TSWG Program: Combating Terrorism Technology Support Group.

TEACHING EXPERIENCE

Lecturer, Food Science and Technology Department, The Ohio State University.

FST 605 Advanced Food Chemistry

Adjunct Lecturer, Department of Nutrition and Food Science, University of Maryland. 2001-2002.

Teach NFSC423 Food Chemistry Laboratory, a 2-credit course on the analysis of the major and minor constituents of foods using chemical, physical and instrumental methods in concordance with current food industry and regulatory practices.

SPECIAL SKILLS

Experience with analytical procedures including FT-NIR, FT-IR, Mass Spectroscopy (MS), High Pressure Liquid Chromatography (HPLC), Gas Chromatography (GC), colorimetry, spectrophotometry, ELISA and microbiological techniques. Experience in the use of statistical software packages (Pirouette, Quant Plus, SAS, Statgraphics) for the analysis of simple and multivariate models. Familiar with word-processing, spreadsheets, computer generated slides software.  Familiar with the access and use of the Internet.

HONORS AND AWARDS

Food Science Professor of the Year, 2006-07. One award per year within FST department, selected by students.