CURRICULUM VITAE
10 Narrative Statement
The scientific contribution of Dr. Castillo to the chemistry of milk products and engineering of dairy food processes has been recently recognized by the American Dairy Science Association (ADSA) and the Institute of Food Technologists (IFT). In 2008, he was the recipient of the International Dairy Foods Association Research Award in Dairy Food Processing (ADSA) and in 2009 he received the Samuel Cate Prescott Award for Research (IFT).
His current research program focuses on the development of Optical Sensor Technologies for Food Process Monitoring and Control. Specifically, the main goals are to develop optical sensor technologies for: a) combined monitoring of milk coagulation and curd syneresis during cheese making, b) determining the optimum degree of emulsion stability during meat emulsion manufacturing, c) determining total milk-clotting activity of rennet, and d) determining the degree of thermal denaturation and aggregation of whey proteins. New research lines currently under development are: a) application of fluorescence spectroscopy for improvement of cheese making process control, b) enhancement of milk functionality and cheese microstructure using nanotechnology, c) development of a linear viscoelastic biphasic model for casein gel shrinkage based on the theory of porous media, d) development of functional and healthier meat and dairy products, e) prediction of cutting time in sheep milk and milk mixtures, and f) optical monitoring of physical-chemical changes occurring during High Hydrostatic Pressure and Ultra High Pressure Homogenization Treatments.
Dr. Castillo firmly believes that teaching and supervision of students are vital aspects of Professorship. Recently, he has been appointed as Food Science Coordinator of the Research Master's Degree in Animal and Food Science and Coordinator of the Course Unit IV "Introduction to Research and Master's Thesis in Food Science and Technology" at UAB. He currently holds teaching responsibilities, at both undergraduate and graduate levels, in two major areas: "Food Science and Technology" and "Food Processing". His research program involves co-direction of graduate and postdoctoral students who strongly support his research activity. Since 1994, he has co-supervised research activities of more than 30 people including part time student employees, research assistants, visiting scholars, interns, as well as graduate and postdoctoral students. Two decisive aspects of career growth are professional memberships, and editorial and committee work. He is an active member of IFT, ADSA, IDF, ACS, ASABE, and IGA, administers a scientific e-mail distribution list, TecnoLac (Dairy Science) and participates as reviewer for 13 peer-reviewed journals. He serves/has served as member of several Award Committees at both ADSA and IFT, the Committee on Diversity of IFT, the Standing committee of Dairy Science and Technology of IDF, and the International Committee on Strategic Initiatives of ADSA.
ADSA Award Ceremony, 2008. Indianapolis, Indiana, EE.UU. Award presented by Eric Bastian (Vice President Research & Development, Glambia Inc.,) and Director of ADSA.
IFT Award Ceremony, 2009, Anaheim, California, EE.UU. Award presented by Sheri Schellhaass, Vice President Research & Development, General Mills, Inc., and President of IFT.