Sergio Martinez Monteagudo, PhD


Departments of Food Science and Technology
The Ohio State University
Columbus, OH 43210, USA

Biography

(2008-2013)- PhD, Bioresources and Food Engineering, University of Alberta, Canada
• (2003-2005)- M.Sc. Food Science & Technology, Autonomous University of Chihuahua, Mexico

JOB EXPERIENCE

• (2013- Present)- Postdoctoral Researcher, Department of Food Science and Technology, The Ohio State University
• (2006-2008 )- Director, Center for Dairy Industry Technology and Developing (Mexico)
• (2005-2006 )- Customer Service Representative, Teleperformance (Mexico)
• 2004 – Quality inspector, RES international company (Mexico)
• (2002-2003 )- Undergraduate internship, Agroindustrias San Antonio de los Arenales SA de CV (Mexico)

Research Interest

His research interests involve the application of a new technology, high-pressure thermal treatment, to obtain functional milk with superior quality obtained with traditional treatments.

Scientific Activities

• AFNS travel award, Department of Agricultural and Nutritional Science, University of Alberta, Canada, 2013.
• Winter differential tuition award, Department of Agricultural and Nutritional Science, University of Alberta, Canada, 2013.
• Second best oral presentation in the In 24th Canadian conference on fats and oils, September 26-27th, 2011, Edmonton, AB, Canada.
• CONACYT Scholarship, Government of Mexico, Mexico, 2010-2012
• Graduate Research Assistanship Fund, Department of Agricultural and nutritional science, University of Alberta, Canada, 2009
• Graduate Research Assistanship Fund, Department of Agricultural and nutritional science, University of Alberta, Canada, 2008
• Winner of partners in Excellence, Teleperformance, Mexico, 2007
• Winner seven times the Quality award, Teleperformance, Mexico, 2006
• National prize in Food Science and Technology, Coca-Cola Company, Mexico, 2005
• CONACYT Scholarship, Government of Mexico, Mexico, 2004-2006
• Winner of new Food products development. Autonomous University of Chihuahua, Mexico, 2002

Publications

1. Martinez-Monteagudo SI, Saldana MDA, Gaenzle M. Pressure and temperature effects on the inactivation of Bacillus amyloliquefaciens and storage stability of conjugated linoleic acid milk. Innovative Food Science and Emerging Technologies. 2014.doi: 10.1016/j.ifset.2014.05.003
2. Martinez-Monteagudo SI, Khan M, Saldana MDA, Temelli F. Obtaining milk fat fraction enriched in conjugated linoleic acid and trans-vaccenic acid. International Dairy Journal. 2014; 36(1): 29-37. doi: 10.1016/j.idairyj.2013.12.010
3. Martinez-Monteagudo SI, Saldana MDA. Retention of bioactive lipids in heated milk: experimental and modeling. Food and Bioproducts Processing. 2014.
4. Martinez-Monteagudo SI, Saldana MDA. Modeling the retention kinetic of conjugated linoleic acid (CLA) during high-pressure sterilization. Food Research International. 2014; 62: 169-176. doi: 10.1016/j.foodres.2014.02.014
5. Martinez-Montegudo SI, Salais-Fierro F. Moisture Sorption Isotherms and Thermodynamic Properties of Mexican Mennonite-Style Cheese. Journal of Food Science and Technology. 2012; 1-11. doi: 10.1007/s13197-012-0765-1.
6. Martinez-Monteagudo SI, Saldana MDA, Torres JA, Kennelly JJ. Effect of pressure assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk. Innovative Food Science and Emerging Technologies. 2012; 16: 291-297. doi: 10.1016/j.ifset.2012.07.004
7. Martinez-Monteagudo SI, Saldana MDA, Kennelly JJ. Kinetics of non-isothermal oxidation of anhydrous milk fat rich in conjugated linoleic acid using differential scanning calorimetry. Journal of thermal Analysis and calorimetry. 2012; 107(3):973-981. doi: 10.1007/s10973-011-1649-8
8. Martínez-Monteagudo SI, Leal-Davila M, Saldana MDA, Torres JA, Welti-Chanes J. Nuevas Tecnologias para la industria de alimentos en Mexico utilizando la alta presion hidrostatica. Parte II. Industria Alimentaria. 2011; 33(1): 44-48.
9. Martínez-Monteagudo SI, Leal-Davila M, Saldana MDA, Torres JA, Welti-Chanes J. Nuevas Tecnologias para la industria de alimentos en Mexico utilizando la alta presion hidrostatica. Parte I. Industria Alimentaria. 2010; 32(6): 34-38.
10. Valdez-Fragoso A, Martínez-Monteagudo SI, Salais-Fierro F, Welti-Chanes J, Mujica-Paz H. Vacuum pulse-assisted pickling whole jalapeno pepper optmimization. Journal of Food Engineering. 2007; 79(4):1261-1268. doi: 10.1016/j.jfoodeng.2006.04.041