Sergio I. MartÃnez Monteagudo,, PhD
Assistant Professor, Dairy Science Department
South Dakota State University, PhD in Bioresource and Food Engineering from University of Alberta, Canada. M.Sc. in Food Science & Technology from Autonomous University of Chihuahua, Mexico
Dr. Sergio Martinez-Monteagudo joined the Dairy Science Department at South Dakota State University as Assistant Professor in dairy manufacturing in February 2016. He holds a degree in Chemical Engineering from Autonomous University of Chihuahua (Mexico) and M. Sc. in Food Science and Technology from Mexico. Dr Martinez-Monteagudo earned his Ph.D. in Bioresource and Food Engineering from the University of Alberta (Canada), and worked as a postdoctoral researcher at The Ohio State University. Dr Martinez-Monteagudo has been working towards the advancement of various emerging technologies such as aseptic processing, high pressure processing, pressure-assisted thermal processing, fractionation, vacuum impregnation, and high pressure homogenization. He served as director of a technology dairy research center in Mexico, where He characterized key process parameters of Hispanic cheeses. He is interested in the relationship between engineering aspects of technology and product properties, all with an eye towards industrial applications. He expects the dairy manufacturing research program to develop effective, affordable and safe technology platform that would potentially open new markets.
His research interest in the fields of Dairy Products Processing, Food preservation, Food Engineering.
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