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Rafael Jiménez-Flores 1

Rafael Jiménez-Flores Professor

J.T. ‘Stubby’ Parker Endowed Chair in Dairy Foods

College of Food, Agricultural, and Environmental Sciences

Department of Food Science and Technology 329 Parker Food Science & Technology Building

2015 Fyffe Rd., Columbus, OH 43210

EDUCATION Ph. D. Agricultural and Environmental Chemistry. University of California at

Davis, Davis, California. 1989. Research advisor: Professor Tom Richardson. Major: Food Science. Minor: Biochemistry. Dissertation: "Cloning, Sequencing and Expression in Saccharomyces cerevisiae of Bovine b-casein."

M .S. Food Science. Cornell University, Ithaca, New York. August of 1984. Research advisor: Frank V. Kosikowski. Minor: Chemical Engineering. Thesis: "Physical and Functional Properties of Dried Skim Milk Powder".

B. S. Universidad La Salle, México D. F., México. December, 1981. Major: Chemistry (Pharmacobiology Chemistry). Minor: Food Science and Technology. Thesis: "Toxicology and Chemistry of the insect Macrodactylus subespinosus".

ACADEMIC EXPERIENCE 2016 May 1. Appointed “JT Parker Endowed Chair in Dairy Foods Science and

Technology” at The Ohio State University. Professor in the Food Science and Technology Department at OSU.

2013 – 2016. Director of the Cal Poly Center for Applications in Biotechnology. College of Science and Mathematics.

1999- to date Professor. California Polytechnic State University, San Luis Obispo, CA

1995 1999. Associate Professor. California Polytechnic State University, San Luis Obispo, CA.

1990-1995. Assistant Professor. University of Illinois, department of Food Science and Technology. Area of research Dairy Biotechnology. Teach course on Dairy Processing. Dairy Chemistry and Biochemistry. Dairy Products Judging.

1988-1990 Staff Research Associate IV. Conduct independent research for heterologous expression of caseins in yeast. Develop PCR assays for transgenic animal identification. Coordinate undergraduate students in their research . Develop procedure for removal of cholesterol from milk fat. Laboratory management and coordination of six research assistants.

1984-88 Research Assistant, UCD. Molecular biology techniques for cloning bovine milk proteins. Yeast manipulation to achieve expression and secretion of ß-casein.


1982-84 Student in Pilot Plant for Dairy products, Cornell University. Research involved in milk ultrafiltration, evaporation and spray-drying. Some experience in cheese manufacture.

1981-82 Quality Control Supervisor, Sam-Fre Candy Factory (México City). Adapted and implemented quality control procedures for raw materials, in-process and finished products. Developed new products, two of which are currently marketed in Mexico City.

1980-82 Teaching Assistant: General Chemistry, U. La Salle; and Physical Chemistry for Biologists, UNAM. General chemistry lecturer, laboratory supervisor, designer of some experiments, demonstration of various techniques and grading of laboratory performance.

List of Honors Professor of the Year. Award by the FST students Club at Ohio State University

2018. Elected Vice President of the American Dairy Science Association. 2018. Director. Cal Poly Center for Applications in Biotechnology. 2014-2016 Senior Editor of the Dairy Foods Section of the Journal of Dairy Science. 2008-

2014. Associate Editor of the Dairy Foods Section of the Journal of Dairy Science

200-2008. Elected Member to the Board of Directors. American Dairy Science

Association 2012-2015. Distinguished Scholarship Award 2010. California Polytechnic State

University. Outstanding Research Award 2009-2010. College of Agriculture, Food and

Environmental Sciences. California Polytechnic State University International Dairy Foods Association (IDFA) Research Award in Dairy

Foods Science. 2009, by the American Dairy Science Association Milk Industry Foundation/ Kraft Outstanding Teaching Award. American

Dairy Science Association. June 2003. AZ Outstanding Instructor 1994-1995. College of Agriculture, UIUC. Adjunct Professor, Oregon State University, department of Food Science. 2000-

to date. Recipient Faculty of the Fogerty Research Fellowship of the NIH. (Minority

International Research Training Fellowship). 1997-1999. Member of the National Technical Advisory Board for Dairy Management

Incorporated. A national organization for research funding in Dairy Science. Adjunct Professor and Researcher of the “Centro de Investigacion en Alimentos

y Desarrollo, A. C.” in Hermosillo Sonora, México 1997-2010. Adjunct Professor Laval University, Department of Food Science and Nutrition,

Collaborator STELA dairy research center. Quebec, Canada. 2000-to date. Chair of Committee for Nomenclature of Milk Proteins and Enzymes, ADSA Member of the Editorial Board, Journal of Food Biochemistry. Elected member of the Editorial Board, Journal of Dairy Science.


Patents 1.U. S. Patent Number 4,689,245. Frank V. Kosikowski and Rafael Jiménez-

Flores. LOW-FAT DAIRY COFFEE WHITENER. Aug. 25,1987 2.U. S. Patent Number 4,689,151. Frank V. Kosikowski and Rafael Jiménez-

Flores. METHOD FOR REMOVAL OF PHARMACEUTICAL ANTIBIOTICS FROM CONTAMINATED MILKS. Aug 25, 1987

3.U. S. Patent No. 5,326,579. Tom Richardson and Rafael Jiménez-Flores.PROCESS TO REMOVE CHOLESTEROL FROM DAIRY PRODUCTS.Awarded, June 1994.

4. U.S. Patent No. US7547770-B2. Keech, Andrew, Jiménez-Flores, Rafael. Novel colostral fractionation process. (ADVANCED PROTEIN SYSTEMS), United States Patent Published: 2009

5. US Patent Number 9,907,330. Rafael Jiménez-Flores and Andrea Laubscher. FOOD PROCUCT HAVING HIGH MILK PROTEIN CONTENT AND PROCESS TO MAKE SAME. US Patent Office, awarded March 6, 2018

6. US Patent application number 20140205625. METHODS TO INCREASE ANTIGENICITY OF MEMBRANE-BOUND POLYPEPTIDES PRODUCED IN PLANTS. Notice of acceptance December, 5 2018.

Memberships American Dairy Science Association Institute of Food Technologists American Chemical Society American Society for Microbiology Editorial Board, Journal of Dairy Science Editorial Board, Journal of Food Biochemistry Editorial Board, International Journal of Food Science Chapters in Books. Ortega-Anaya, J. y Jiménez-Flores, R. 2017. La leche: composicion, estructura y

aporte nutrimental. En 1 Foro Internacional La Leche y la Salud. Eds. Dra. Ma. Del Pilar Milke Garcia y Dra. Amelia Farres Gonzales Saravia. CEBL, Mexico.

Gallier, Sophie, Laubscher, Andrea and Jiménez-Flores Rafael. 2014. The Milk Fat Globule Membrane: Structure, methodology for its study and functionality. In “Food Structures: Digestion and Health” edited by M. Boland. Elsevier Publishing Co. pp.107-134.

Elias-Argote, X., A. Laubscher, R. Jiménez-Flores. 2013. Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and


Industrial Potential. In ‘Advances in Dairy Ingredients’. Smithers, G. W. and Augustin, M. A. eds. Willey-Blackwell. Oxford, UK. Pp. 71-98.

Jiménez-Flores, R., Higuera, I., and Pouliot,Y. 2008. Other Novel Dairy Beverages Based on MFGM and Novel Concepts for Dairy-based Beverages. In Specialty Dairy Beverages. ‘FUNCTIONAL AND SPECIALITY BEVERAGE TECHNOLOGY’, P. Paquin, ED. Woodhead Publishing.

Richardson, T., and Jiménez-Flores R. Milk Proteins and biotechnology. I. 1987. Food biotechnology. I. AOAC press.

Jimenez-Flores, R. and G. T. Bleck. 1996. Biotechnology. Food Science and Technology; Food proteins: Properties and characterization.

Jimenez-Flores, R., I. Higuera-Ciapara, and Y. Pouliot. 2009. Beverages based on milk fat globule membrane (MFGM) and other novel concepts for dairy-based functional beverages. Functional and speciality beverage technology.

Jimenez-Flores, R. and T. Richardson. 1991. Future possibilities using biotechnological methods to improve milk quality. Proceedings of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol. 1.

Richardson, T. and R. Jimenez Flores. 1986. Protein tailoring for food and medical uses. Pages xii + 392pp.-xii + 392pp. in Protein tailoring for food and medical uses. R. E. Feeney and J. R. Whitaker, ed.

Richardson, T., R. Jimenez Flores, and L. K. Creamer. 1989. Genetic Engineering of Food Proteins. Food proteins.

Richardson, T., S. Oh, R. Jimenez-Flores, T. K. Kumosinski, E. M. Brown, and H. M. Farrell, Jr. 1992. Molecular modeling and genetic engineering of milk proteins. Advanced dairy chemistry-1: Proteins. No. Ed. 2.

Peer Reviewed Papers 2019 Garcia-Cano, Israel, Rocha, Diana, Ortega-Anaya, Joana and Jiménez-Flores,

Rafael. Lactic acid bacteria screening with high proteolytic and lipolytic activity on MFGM as means to impact microbiomes. JDS. Submitted to Applied Micro. and Biotech.

2018 Ortega-Anaya, Joana and Jiménez-Flores, Rafael. 2018 Isolation and

characterization of exosomes from bovine and human milk: composition comparison and lipidomic analysis. Journal of Dairy Science, DOI: https://doi.org/10.3168/jds.2018-15342, Publication stage: In Press Corrected Proof Published online: December 4, 2018

https://doi.org/10.3168/jds.2018-15342


Alvarado-Reveles, O., Fernández-Michel, S., Jiménez-Flores, R. Cristina Cueto-Wong, Luz Vázquez-Moreno, Gabriela Ramos-Clamont Montfort. Survival and Goat Milk Acidifying Activity of Lactobacillus rhamnosus GG Encapsulated with AgaveFructans in a Buttermilk Protein Matrix.. Probiotics & Antimicro. Prot. (2018). https://doi.org/10.1007/s12602-018-9475-y

Real-Hernandez, L. and Rafael Jiménez-Flores. Preparation of Non-Surface-Active Subphases from Milk to Improve Langmuir Trough Experiments on Milk Fat Globule Membrane Polar Lipids. Food Chemistry. (submitted)

A. Lee, Y. Sun, T. Lin, J. Wall, J. Ortega-Anaya, R. Jiménez-Flores, A. Brunetti, L. Yu, S. Warner, J. R. Parquette, and O. Ziouzenkova. 2018. Amino acid derivative rescues hyperglycemia and brain growth retardation in mice with diabetes via atypical interactions with leptin receptor. Nature (submitted)

2017 Haotian Zheng; Rafael Jimenez-Flores; Derek Gragson; David Everett. 2017.

Understanding How Sphingomyelin and Cholesterol Regulate Lipid Domain Formation in the Bovine Milk Fat Globule Membrane Using Artificial Giant Unilamellar Vesicles. Food Biophysics. (submitted)

Octavio Alvarado-Reveles; Silvia Guadalupe Fernández-Michel; Rafael Jiménez-Flores; María Cristina Cueto-Wong; Luz Vázquez-Moreno; Gabriela Ramos-Clamont Montfort. 2017. Co-encapsulation of Lactobacillus rhamnosus GG with Agave fructans in butter milk proteins provides protection and improves goat milk fermentation. Food Bioprocess Technology. (accepted for publication)

Eshpari, H., R Jimenez-Flores, PS Tong, M Corredig. 2017. Thermal stability of reconstituted milk protein concetrates: Effect of partial calcium depletion during membrane filtration. Food Res. Int. on line 7/27/2017.

Ribeiro, Maria Cecilia, Fernandes, Meg da Silva, Kuaye, Arnaldo Yoshiteru, Jimenez-Flores, Rafael, Gigante, Mirna. 2017. Preconditioning of the stainless-steel surface affects the adhesion of Bacillus cereus spores. International Dairy Journal 66:108-114

2016 Torkamani, Amir E., Juliano, Pablo, Fagan, Peter, Jimenez-Flores, Rafael,

Ajlouni, Said, Singh, Tanoj K. 2016. Effect of ultrasound-enhanced fat separation on whey powder phospholipid composition and stability. J. Dairy Sci. 99:4169-4177.

Chamberlain, MB., BC Veltri, SJ Taylor, JW Pareas, R Jimenez-Flores, SO Juchem, G Getachew, EJ DePeters. 2016. Feeding lactating Holstein cows a lipid source high in palmitic acid changes the fatty adic composition and thermal properties of lipids in milk and butter. The Professional Animal Scientist, 32:672-680.


Santiago-Rodriguez, Tasha M.; Cano, Raul; Jimenez-Flores, Rafael. 2016. Potential applications of metagenomics to assess the biological effects of food structure and function. Food and Function (Royal Academy of Science) 7:4160-4169.

Vander Kelen, Jennifer J.; Mitchell, Ryan D.; Laubscher, Andrea, Black, Michael W., Goodman Anya, Montana, Anna, Dythkar, Alexander, Jimenez-Flores, Rafael and Kitts, Christopher. 2016. Short communication: Typing and tracking Bacillaceae in raw milk and milk powder using pyroprinting. J. Dairy Sci. 99: 146-151

Padilla Antunez, Suyapa., Rafael Jimenez-Flores. 2016. Inactivation of on cheddar cheese by supercritical fluid CO2. Jounal of Animal Science 94:259.

2015 Eshpari, H.; Jimenez-Flores, R.; Tong, P. S., and Corredig, M. 2015. Partial

calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates. J. Dairy Sci. 98: 8454-8463.

Saffon, Maxime; Jimenez-Flores, Rafael; Britten, Michel, and Pouliot, Yves. 2016. Effect of heating whey proteins in the presence of milk fat globule membrane extract or phospholipids from buttermilk. International Dairy Journal, 48:60-65.

Olabi, A.; Jinjarak, S.; Jimenez-Flores, R. 2015. Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2. JOURNAL OF DAIRY SCIENCE Volume: 98 Issue: 6 Pages: 3590-3598

2014 Haotian Zheng, Rafael Jimenez-Flores, Derek E. Gragson, and David W. Everett.

2014. Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model. J. Agric. Food Chem., Downloaded from http://pubs.acs.org on March 24, 2014.

Hayden, Celine A., Emily M. Smith, Debra D. Turner, Todd K. Keener, Jeffrey C. Wong, John H. Walker, Ian R. Tizard, Rafael Jimenez-Flores, John A. Howard. 2014. Supercritical fluid extraction provides an enhancement to the immune response for orally-delivered hepatitis B surface antigen. Vaccine. 2014 Mar 5;32(11):1240-6. doi: 10.1016/j.vaccine.2014.01.037. Epub 2014 Jan 28.

Gallier, S., E. Shaw, A. Laubscher, D. Gragson, H. Singh, and R. Jimenez-Flores. 2014. Adsorption of Bile Salts to Milk Phospholipid and Phospholipid Protein Monolayers. Journal of Agricultural and Food Chemistry 62(6):1363-1372.

Maxime Saffon, Rafael Jiménez-Flores, Michel Britten, Yves Pouliot. 2014. On the use of buttermilk components as aggregation nuclei during the heat-induced denaturation of whey proteins. Journal of Food Engineering 132 (2014) 21–28

https://www.ncbi.nlm.nih.gov/pubmed/24486361


2013 Gallier, S., E. Shaw, J. Cuthbert, D. E. Gragson, H. Singh, and R. Jiménez-

Flores. 2013. Hydrolysis of milk phospholipid and phospholipid–protein monolayers by pancreatic phospholipase A2. Food Research Int. 54: 718-725.

H. Zheng, R. Jimenez-Flores, and D, W. Everett. 2013. Bovine Milk Fat Globule Membrane Proteins Are Affected By Centrifugal Washing Processes. J. Agric. Food Chem. 61 (35), pp 8403–8411

Saffon, M., V. Richard, Jiménez-Flores, S. F. Gauthier, M. Britten, and Y. Pouliot. 2013. Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties. Foods 2013, 2, 444-459.

Santiago-Rodriguez, Tasha M. ;Narganes-Storde, Yvonne M.; Chanlatte, Luis; Crespo-Torres, Edwin; Toranzos, Gary A.; Jimenez-Flores, Rafael; Hamrick, Alice; Cano, Raul J. 2013. Microbial Communities in Pre-Columbian Coprolites. PLOS ONE, 8(6): Article Number: e65191

Fuller, K. L., T. B. Kuhlenschmidt, M. S. Kuhlenschmidt, R. Jimenez-Flores, and S. M. Donovan. 2013. Milk fat globule membrane isolated from buttermilk or whey cream and their lipid components inhibit infectivity of rotavirus in vitro. Journal of Dairy Science 96(6):3488-3497.

Canovas, A., G. Rincon, A. Islas-Trejo, R. Jimenez-Flores, A. Laubscher, and J. F. Medrano. 2013. RNA sequencing to study gene expression and single nucleotide polymorphism variation associated with citrate content in cow milk. Journal of Dairy Science 96(4):2637-2648.

Daniels, K. M., C. Farmer, R. Jimenez-Flores, and M. Rijnkels. 2013. Lactation Biology Symposium: the long-term impact of epigenetics and maternal influence on the neonate through milk-borne factors and nutrient status. Journal of animal science 91(2):673-675.

Sanchez-Macias, D, Morales-delaNuez, A, Torres, A., Hernandez-Castellano, L.E., Jimenez-Flores, R., Castro, N., Arguello, A. 2013. Effects of addition of somatic cells to caprine milk on cheese quality. Int. Dairy J., 29(2):61-67.

Sanchez-Macias, D., Laubscher, A., Castro, N., Arguello, A., Jimenez-Flores, R. 2013. Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese. J. Dairy Sci. 96(3): 1325-1334.

2012 Zhou, Albert L. Hintze, Korry J. Jimenez-Flores, Rafael, Ward, Robert E. 2012.

Dietary Fat Composition Influences Tissue Lipid Profile and Gene Expression in Fischer-344 Rats. Lipids, 47 (12):1119-1130.

Hayden, Celine A. Egelkrout, Erin M. Moscoso, Alessa M. Enrique, Cristina Keener, Todd K. Jimenez-Flores, Rafael, Wong, Jeffrey C. Howard, John

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A. 2012. Production of highly concentrated, heat-stable hepatitis B surface antigen in maize. Plant Biotechnology Journal. 10(8):979-984

Jimenez-Flores, Rafael, Heick, Jacob, Davis, Steven C., Hall, Kellie Green, Schaffner, Andrew. 2012. A Comparison of the Effects of a High Carbohydrate vs. a Higher Protein Milk Supplement Following Simulated Mountain Skirmishes. Military Medicine 177, 6: 723-731.

Dargitz, C., A. Russell, et al. (2012). "Milk phospholipid's protective effects against UV damage in skin equivalent models." Proceedings of the SPIE - The International Society for Optical Engineering 8225.

Gallier, S., D. Gragson, et al. (2012). "beta-Casein-phospholipid monolayers as model systems to understand lipid-protein interactions in the milk fat globule membrane." International Dairy Journal 22(1): 58-65.

2011 Iñiguez-Palomares, C., Jimenez-Flores, R., Vazquez-Moreno, L., Ramos-

Clamont-Montfort, G. and Acedo-Felix, E. 2011. Protein-carbohydrate interactions between Lactobacillus salivarius and pig mucins. JOURNAL OF ANIMAL SCIENCE. 89 (10):3125-3131.

Gallier Sophie; Gordon Keith C.; Jimenez-Flores Rafael; Everet, David W. 2011. Composition of bovine milk fat globules by confocal Raman microscopy INTERNATIONAL DAIRY JOURNAL 21 (6): 402-

Snow D. R.; Ward R. E.; Olsen A.; Jimenez-Flores, R.; Hintze K. J. 2011. Membrane-rich milk fat diet provides protection against gastrointestinal leakiness in mice treated with lipopolysaccharide . JOURNAL OF DAIRY SCIENCE 94 (5): 2201-2212

2010 Gallier Sophie; Gragson Derek; Jimenez-Flores Rafael Surface Characterization

of Bovine Milk Phospholipid Mono layers by Langmuir Isotherms and Microscopic Techniques JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 58(23): 12275-12285

Gallier Sophie; Gragson Derek; Cabral Charles; Jimenez-Flores, Rafael 2010. Composition and Fatty Acid Distribution of Bovine Milk Phospholipids from Processed Milk Products JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 58(19): 10503-10511

Johnson T.L, Fujimoto B. A. S., Jimenez-Flores R., Peterson D.G. 2010. Growth hormone alters lipid composition and increases the abundance of casein and lactalbumin mRNA in the MAC-T cell line. J. Dairy Res. 77(2): 199-204.

Costa, Marcela de Rezende, Xiomara Elizabeth Elias-Argote, Rafael Jiménez-Flores, Mirna Lúcia Gigante 2010. Use of ultrafiltration and supercritical fluid extraction to obtain a whey buttermilk powder enriched in milk fat globule membrane phospholipids. International Dairy Journal, 20, (9), : 598-602

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Brisson G., Payken H.F., Sharpe J.P., Jiménez-Flores, R. 2010. Characterization of Lactobacillus reuteri Interaction with Milk Fat Globule Membrane Components in Dairy Products. Journal Of Agricultural And Food Chemistry. 58, 9: 5612-5619

Gallier, S., D. Gragson, Jiménez-Flores, R., and Everett, D. W. (2010). "Using Confocal Laser Scanning Microscopy To Probe the Milk Fat Globule Membrane and Associated Proteins." Journal Of Agricultural And Food Chemistry 58(7): 4250-4257.

Lopez, C., M. N. Madec, Jiménez-Flores, R. (2010). "Lipid rafts in the bovine milk fat globule membrane revealed by the lateral segregation of phospholipids and heterogeneous distribution of glycoproteins." Food Chemistry 120(1): 22-33.

Snow, D. R., R. Jimenez-Flores, Cambell, J., Young M. J., Nemere I., Hintze K. J. (2010). "Dietary Milk Fat Globule Membrane Reduces the Incidence of Aberrant Crypt Foci in Fischer-344 Rats." Journal Of Agricultural And Food Chemistry 58(4): 2157-2163.

2009 Keech, A. and R. Jimenez-Flores (2009). Colostral fractionation process,

Advanced Protein Systems. Pattent application revision. US Patent office. Spence, A. J., R. Jimenez-Flores, et al. (2009). "Phospholipid enrichment in

sweet and whey cream buttermilk powders using supercritical fluid extraction." Journal of Dairy Science 92(6): 2373-2381.

Spence, A. J., R. Jimenez-Flores, et al. (2009). "Short communication: Evaluation of supercritical fluid extraction aids for optimum extraction of nonpolar lipids from buttermilk powder." Journal of Dairy Science 92(12): 5933-5936.

Spence, A. J., R. Jimenez-Flores, et al. (2009). "The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder." Journal of Dairy Science 92(2): 458-468.

2008 Jimenez-Flores, R. and G. Brisson (2008). "The milk fat globule membrane as an

ingredient: why, how, when?" Dairy Science & Technology 88(1, 3rd International Spray Dried Milk Conference (San Francisco - USA - 26-28 February 2007): 5.

Yee, J. L., J. Walker, et al. (2008). "Effect of variety and maturation of cheese on supercritical fluid extraction efficiency." Journal Of Agricultural And Food Chemistry 56(13): 5153-5157.

2007 Bachiero, D., S. Uson, et al. (2007). "Lipid binding characterization of lactic acid

bacteria in dairy products." Journal Of Dairy Science 90: 490. Costa, M. R., G. Brisson, et al. (2007). "Effects of refrigeration and calcium on

whey protein aggregation." Journal of Dairy Science 90: 483-483.


Elizondo-Bachiero, D. T., S. Uson, III, et al. (2007). "Lipid binding characterization of lactic acid bacteria in dairy products." Abstracts of the General Meeting of the American Society for Microbiology 107: 523.

Morin, P., M. Britten, et al. (2007). "Microfiltration of buttermilk and washed cream buttermilk for concentration of milk fat globule membrane components." Journal Of Dairy Science 90(5): 2132.

Morin, P., R. Jimenez-Flores, et al. (2007). "Effect of processing on the composition and microstructure of buttermilk and its milk fat globule membranes." International Dairy Journal 17(10): 1179.

Ortiz-Gonzalez, G., R. Jimenez-Flores, et al. (2007). "Functional properties of butter oil made from bovine milk with experimentally altered fat composition." Journal Of Dairy Science 90: 5018.

Sharpe, J. P., C. Iniguez-Palomares, et al. (2007). "Optical tweezers force calibration using a fast-shuttering camera." Proceedings of the SPIE - The International Society for Optical Engineering: 644114 (8 pp.).

Yee, J. L., H. Khalil, et al. (2007). "Flavor partition and fat reduction in cheese by supercritical fluid extraction: processing variables." Lait 87: 269.

2006 Beam, M. K., L. W. Lassonde, et al. (2006). "Fatty acid composition and thermal

properties of lipid from milk and butter from lactating Holstein cows fed a supplemental lipid either high or low in palmitic acid." Journal Of Animal Science 84: 106.

Iniguez, C., J. Sharpe, et al. (2006). "Evaluation of adherence of Bifidobacterium and Lactobacillus strains to cell membranes by blot analysis and optical tweezers." Journal Of Animal Science 84: 182.

Iniguez-Palomares, C. M., R. Jimenez-Flores, et al. (2006). "Adhesion of two bifidobactefium strains to mucosa of small intestine of piglets." Abstracts of the General Meeting of the American Society for Microbiology 106: 305.

Jimenez-Flores, R., P. Morin, et al. (2006). "A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration." Journal of Food Engineering|Journal of Food Engineering 77(3): 521.

Jinjarak, S., P. Morin, et al. (2006). "Sensory evaluation of a novel ingredient produced from buttermilk." Journal Of Animal Science 84: 319.

Jinjarak, S., A. Olabi, et al. (2006). "Sensory evaluation of whey and sweet cream buttermilk." Journal Of Dairy Science 89(7): 2441.

Jinjarak, S., A. Olabi, et al. (2006). "Sensory, functional, and analytical comparisons of whey butter with other butters." Journal Of Dairy Science 89(7): 2428.

Krommenhoek, P., G. Gallagher, et al. (2006). "Thermodynamic and structural analysis of milk fat globule membrane monolayers." Faseb Journal 20(5): A916.

Laubscher, A., S. Henderson, et al. (2006). "Correlation of DGAT1 genetic variants with fat content in the Cal Poly Herd." Journal Of Animal Science 84: 168.


Morin, P., R. Jimenez-Flores, et al. (2006). "Effect of processing on the composition and structure of buttermilk and of its milk fat globule membranes." Journal Of Animal Science 84: 317.

Morin, P., Y. Pouliot, et al. (2006). "A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration." Journal Of Food Engineering 77(3): 521.

Sodini, I., P. Morin, et al. (2006). "Compositional and functional properties of buttermilk: A comparison between sweet, sour, and whey buttermilk." Journal Of Dairy Science 89(2): 525.

2005 Bachiero, D. T., A. Benavides, et al. (2005). "Screening and binding

characterization of lactic acid bacteria using small intestine membrane components from swine." Abstracts of the General Meeting of the American Society for Microbiology 105: 425.

Benavides, A., D. T. Elizondo-Bachiero, et al. (2005). "Binding characteristics of lactic acid bacteria milk fat globule components using emulsion technology." Abstracts of the General Meeting of the American Society for Microbiology 105: 439.

Jimenez-Flores, R., A. Q. Ye, et al. (2005). "Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin." Journal Of Agricultural And Food Chemistry 53(10): 4213.

Jinjarak, S., A. Olabi, et al. (2005). "Sensory evaluation of regular, whey and cultured butters." Journal Of Animal Science 83: 269-269.

Lassonde, L., E. DePeters, et al. (2005). "Spectrophotometry and DSC correlate with fatty acid differences in milk fat crystallization behavior." Journal Of Animal Science 83: 145-145.

Ochonicky, K., S. Donovan, et al. (2005). "Inhibitory activity of bovine milk fat globule membrane against sialic acid-dependent and -independent strains of rotavirus." Journal Of Animal Science 83: 365-365.

Ochonicky, K., S. Donovan, et al. (2005). "Inhibitory effects of human and porcine milk oligosaccharides on sialic acid dependent and sialic acid independent strains of rotavirus." Journal Of Animal Science 83: 365-366.

Spence, A., J. Yee, et al. (2005). "Concentration of polar MFGM lipids from buttermilk using supercritical carbon dioxide." Journal Of Animal Science 83: 144-144.

Ye, A., H. Singh, et al. (2005). "Interactions of whey proteins during heat treatment of oil-in-water emulsions formed with whey protein isolate and hydroxylated lecithin." Journal Of Animal Science 83: 143-143.

2004 Ariyaratne, K., G. B. Jameson, et al. (2004). "Effects of genetic modification,

pressure, and heat on the binding of various probes to beta-lactoglobulin." Journal Of Animal Science 82: 98-98.


Ariyaratne, K. A. N. S., G. B. Jameson, et al. (2004). "Effects of genetic modification, pressure, and heat on the binding of various probes to beta-lactoglobulin." Journal Of Animal Science 82: 98-98.

Creamer, L. K., A. Bienvenue, et al. (2004). "Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine beta-lactoglobulin." Journal Of Agricultural And Food Chemistry 52(25): 7660.

Creamer, L. K., H. C. Nilsson, et al. (2004). "Effect of genetic variation on the tryptic hydrolysis of bovine beta-lactoglobulin A, B, and C." Journal Of Dairy Science 87(12): 4023.

Doyle, N. M., D. J. Jimenez-Flores, et al. (2004). "Medical versus surgical management of missed abortions: An economic analysis." Obstetrics And Gynecology 103(4): 6s-7s.

Elizondo-Bachiero, D. T., A. Benavides, et al. (2004). "Screening and binding characterization of lactic acid bacteria with milk fat globular membrane components." Abstracts of the General Meeting of the American Society for Microbiology 104: 487.

Farrell, H. M., R. Jimenez-Flores, et al. (2004). "Nomenclature of the proteins of cows' milk - Sixth revision." Journal Of Dairy Science 87(6): 1641.

Lowe, E. K., S. G. Anema, et al. (2004). "Heat-induced redistribution of disulfide bonds in milk proteins. 2. Disulfide bonding patterns between bovine beta-lactoglobulin and kappa-casein." Journal Of Agricultural And Food Chemistry 52(25): 7669.

Lowe, E. K., S. G. Anema, et al. (2004). "Evidence that the major novel disulfide bond in heated cows milk is between beta-lactoglobulin Cys160 and kappa-casein Cys88." Journal Of Animal Science 82: 97-98.

Morin, P., R. Jimenez-Flores, et al. (2004). "Effect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltration." Journal Of Dairy Science 87(2): 267.

Ward, R. E., H. J. Watzke, et al. (2004). "Bioguided processing: A paradigm change in food production." Food Technology 58(5): 44.

2003 Alvarez, V. and R. Jimenez-Flores (2003). "Cheeses from different countries of

Latino America." Journal of Dairy Science 86(Supplement 1): 81. Astaire, J. C., R. Ward, et al. (2003). "Concentration of polar MFGM lipids from

buttermilk by microfiltration and supercritical fluid extraction." Journal Of Dairy Science 86(7): 2297.

Bienvenue, A., R. Jimenez-Flores, et al. (2003). "Rheological properties of concentrated skim milk: Importance of soluble minerals in the changes in viscosity during storage." Journal Of Dairy Science 86(12): 3813.

Bienvenue, A., R. Jimenez-Flores, et al. (2003). "Rheological properties of concentrated skim milk: Influence of heat treatment and genetic variants on the changes in viscosity during storage." Journal Of Agricultural And Food Chemistry 51(22): 6488.


Izco, J. M., M. Tormo, et al. (2003). "Optimization and validation of a rapid method to determine citrate and inorganic phosphate in milk by capillary electrophoresis." Journal Of Dairy Science 86(1): 86.

Lassonde, L. and R. Jimenez-Flores (2003). "Aerobic endospore distribution in a process to produce high phospholipid ingredients from commercial reconstituted buttermilk." Journal of Dairy Science 86(Supplement 1): 290.

Morin, P., R. Jimenez-Flores, et al. (2003). "Effect of pore size and temperature on the fractionation of buttermilk using microfiltration." Journal of Dairy Science 86(Supplement 1): 292.

Murillo, C., C. Kitts, et al. (2003). "Monitoring spores and spore-forming bacteria populations in commercial skim milk powder production plants using conventional and molecular methods." Journal of Dairy Science 86(Supplement 1): 368.

2002 Astaire, J. C., H. K. Vyas, et al. (2002). "Extraction of lipids from buttermilk using

supercritical carbon dioxide." Journal of Dairy Science 85(Supplement 1): 288.

Bienvenue, A., C. S. Norris, et al. (2002). "Disulfide bonding patterns between beta-lactoglobulin and kappa-casein in a heated and spray-dried milk-model." Journal of Dairy Science 85(Supplement 1): 340.

Bourzac, K., A. Bernard, et al. (2002). "Factors influencing cell count of a probiotic Lactobacillus crispatus strain." Journal of Dairy Science 85(Supplement 1): 329.

Creamer, L. K., G. A. Manderson, et al. (2002). "Heat-induced reactions involving beta-lactoglobulin and other milk proteins in milk, whey, and model systems." Journal of Dairy Science 85(Supplement 1): 50.

Groleau, P. E., R. Jimenez-Flores, et al. (2002). "Fractionation of beta-lactoglobulin tryptic peptides by ampholyte-free isoelectric focusing." Journal Of Agricultural And Food Chemistry 50(3): 578.

Harris, A., P. Tong, et al. (2002). "Effects of seasonal and regional variations in milk components on the buffering capacity of milk in California." Journal of Dairy Science 85(Supplement 1): 289.

Izco, J. M., M. Tormo, et al. (2002). "Development of a CE method to analyze organic acids in dairy products: Application to study the metabolism of heat-shocked spores." Journal Of Agricultural And Food Chemistry 50(7): 1765.

Izco, J. M., M. Tormo, et al. (2002). "Rapid simultaneous determination of organic acids, free amino acids, and lactose in cheese by capillary electrophoresis." Journal Of Dairy Science 85(9): 2122.

Izco, J. M., M. Tormo, et al. (2002). "Validation of capillary electrophoresis for the ultra-rapid determination of inorganic phosphate and citrate in milk." Journal of Dairy Science 85(Supplement 1): 286.


Murillo, C. and R. Jimenez-Flores (2002). "Monitoring endospores and endospore-forming bacteria populations in commercial skim milk powder production plants." Journal of Dairy Science 85(Supplement 1): 37.

Newman, J. and R. Jimenez-Flores (2002). "Utilization of dot blots to screen probiotic Lactobacilli for mucin binding." Journal of Dairy Science 85(Supplement 1): 327.

Rife, A., R. Jimenez-Flores, et al. (2002). "The detection of Bacillus endospores during low heat skim milk powder processing using nucleic acid technology." Journal of Dairy Science 85(Supplement 1): 17.

Spill, M., J. X. Guinard, et al. (2002). "Sensory and instrumental measurements of the sensory properties of powdered buttermilk." Journal of Dairy Science 85(Supplement 1): 17.

Vyas, H. K., J. M. Izco, et al. (2002). "Scale-up of native beta-lactoglobulin affinity separation process." Journal Of Dairy Science 85(7): 1639.

Vyas, H. K. and P. S. Tong (2002). "Skim milk fractionation by constant flux microfiltration." Journal of Dairy Science 85(Supplement 1): 60.

2001 Choi, B. K., G. T. Bleck, et al. (2001). "Cation-exchange purification of

mutagenized bovine beta-casein expressed in transgenic mouse milk: Its putative Asn(68)-linked glycan is heterogeneous." Journal Of Dairy Science 84(1): 44.

Choi, B. K. and R. Jimenez-Flores (2001). "Expression and purification of glycosylated bovine beta-casein (L70S/P71S) in Pichia pastoris." Journal Of Agricultural And Food Chemistry 49(4): 1761.

Izco, J. M., M. Tormo, et al. (2001). "Use of Capillary Electrophoresis (CE) to determine metabolic organic acids in milk." Journal of Dairy Science 84(Supplement 1): 382.

Vyas, H. K., J. M. Izco, et al. (2001). "Scale up and mass balance of affinity purification of native beta-lactoglobulin." Journal of Dairy Science 84(Supplement 1): 59.

Prior to 2000 Bellenson, E. Y., R. Jimenez-Flores, et al. (1998). "A comparison of phenotypic and

genotypic patterning methods for identifying Bacillus spp. isolated from milk powder." Abstracts of the General Meeting of the American Society for Microbiology 98: 404.

Bleck, G. T., R. Jimenezflores, et al. (1995). "Abnormal Properties Of Milk From Transgenic Mice Expressing Bovine Beta-Casein Under Control Of The Bovine Alpha-Lactalbumin 5'-Flanking Region." International Dairy Journal 5(6): 619.

Bleck, G. T., D. L. Johnsonroberts, et al. (1995). "Dna-Sequence Of The Porcine Alpha-Lactalbumin 5' Flanking Region And Single-Base Polymorphisms Within This Region." Animal Genetics 26(2): 101.

CampbellTimperman, K., J. H. Choi, et al. (1996). "Mono- and diglycerides prepared by chemical glycerolysis from a butterfat fraction." Journal Of Food Science 61(1): 44.


Choi, B. K., G. T. Bleck, et al. (1995). "Genetic modification of bovine beta-casein and its expression in the milk of transgenic mice." Journal of Dairy Science 78(SUPPL. 1): 118.

Choi, B. K., G. T. Bleck, et al. (1996). "Genetic modification of bovine beta-casein and its expression in the milk of transgenic mice." Journal Of Agricultural And Food Chemistry 44(3): 953.

Choi, B. K. and R. JimenezFlores (1996). "Study of putative glycosylation sites in bovine beta-casein introduced by PCR-Based site-directed mutagenesis." Journal Of Agricultural And Food Chemistry 44(1): 358.

Echeverry, I. and R. Jimenez-Flores (1998). "Manufacture and characterization of low-fat dairy spreads prepared with diatomaceous adsorbent-treated creams." Journal of Dairy Science 81(SUPPL. 1): 28.

Gutierrez, A., H. M. Meade, et al. (1996). "Expression of a bovine kappa-CN cDNA in the mammary gland of transgenic mice utilizing a genomic milk protein gene as an expression cassette." Transgenic Research 5(4): 271.

Hassanein, A. M., R. Jimenez-Flores, et al. (1996). "Processing affects the composition and texture of Egyptian white cheese supplemented with 10% and 20% soymilk." Processing affects the composition and texture of Egyptian white cheese supplemented with 10% and 20% soymilk.

Jeng, S. Y., G. T. Bleck, et al. (1996). "Production of modified bovine beta-casein in the milk of transgenic mice." Journal of Dairy Science 79(SUPPL. 1): 106.

Jeng, S. Y., G. T. Bleck, et al. (1997). "Characterization and partial purification of bovine alpha-lactalbumin and beta-casein produced in milk of transgenic mice." Journal Of Dairy Science 80(12): 3167.

Jimenez-Flores, R. (1996). "Trend in research for alternate uses of milk fat." Journal of Dairy Science 79(SUPPL. 1): 117.

Jimenez-Flores, R. (1998). "Symposium: Casein micelle structure: Modern approaches to an age old problem." Journal of Dairy Science 81(11): 2973-2973.

Jimenez-Flores, R. and G. T. Bleck (1996). "Biotechnology." Food Science and Technology; Food proteins: Properties and characterization: 505.

Jimenez-Flores, R. and I. X. Echeverry-Bustamante (1995). "Modification of milk fat globule membrane composition by selective adsorption and its effect in functionality." Journal of Dairy Science 78(SUPPL. 1): 123.

Jimenez-Flores, R. and A. Ulibarri (1995). "Correlation between protein integrity and the quality of dairy products." Journal of Dairy Science 78(Suppl. 1): 1) 145.

JimenezFlores, R. (1997). "Trends in research for alternate uses of milk fat." Journal Of Dairy Science 80(10): 2644.

Kim, H. H. Y. and R. Jimenezflores (1995). "Heat-Induced Interactions Between The Proteins Of Milk-Fat Globule-Membrane And Skim Milk." Journal Of Dairy Science 78(1): 24.

Li, Y. and R. Jimenez-Flores (1995). "Construction and expression of human lactoferrin cDNA in yeast Pichia pastoris." Journal of Dairy Science 78(Suppl. 1): 1) 145.

Martin, N., R. Jimenez-Flores, et al. (1999). "Modifications of phosphocaseinate solutions treated by selective adsorption." International Dairy Journal 9(3-6): 383.

Mendiola, L. S. and R. Jimenez-Flores (1998). "Yogurt quality and milk protein degradation as detected by capillary electrophoresis." Journal of Dairy Science 81(SUPPL. 1): 19.

Moran, S. and R. Jimenez-Flores (1998). "Interactions of microfibrous cellulose with milk proteins and its use in solid and semi-solid milk products." Journal of Dairy Science 81(SUPPL. 1): 19.


Munsell, K. and R. Jimenez-Flores (1998). "Heat classification of skim milk powders based on soluble protein determined by FPLC." Journal of Dairy Science 81(SUPPL. 1): 28.

Ortiz-Gonzalez, G., R. Jimenez-Flores, et al. (1996). "Effect of milk fat composition modified by dietary means on some functional properties of cream and butter oil." Journal of Dairy Science 79(SUPPL. 1): 105.

Rodriguez, R., B. C. Hampson, et al. (1998). "Incidence of spore-former bacteria through the milk powder processing and correlation of its presence in milk with its presence in the air." Journal of Dairy Science 81(SUPPL. 1): 7.

Sambor, B. and R. Jimenez-Flores (1996). "Evaluation of novel coatings for CE capillaries in the separation of milk proteins." Journal of Dairy Science 79(SUPPL. 1): 91.


Report of most cited articles by Dr. Jiménez-Flores Citation report from Web of Science:


An additional tool for evaluation of the impact of research is given below. Research Gate is a free site for scientist dissemination and collaboration. This site evaluates contributions and keeps record of scientific activities. The picture below shows the current interest in RJF research and gives point for impact. R1 university researchers have normal RG score between 20 and 40,


TEACHING My teaching philosophy has been directed towards applying principles of learner-centered teaching, involving enhancing critical thinking and life long learning habits. After participating in several seminars and practical lectures on science education, I am convinced that the most beneficial way of teaching for our dairy science students is a learner-centered education. Dogmatic education where the instructor takes the whole responsibility of the knowledge and adheres to a lecture/exam-based mechanism, even if the curse has some laboratory (also demonstrative), reinforces the teacher-centered education. This educational mode is not optimal for the dairy science students, and its reflected in a constant adulation of professors by students, and an overestimation of student evaluations. I have left out from this summary students evaluation on purpose, since I feel that in our department these evaluations are more damaging than useful in assessing the quality of our teaching. If the evaluating reader is curious, the Dean’s office has copy of the student evaluations. However, in the appendix I have added the comments students have made on my courses (yellow sheets). These verbatim evaluations reflect more appropriately how the students (those that respond) think about the course, and more importantly, they give valuable feedback on how to improve the course from their point of view, which is also self reflecting on their appreciation and maturity in their learning styles. TEACHING AT OSU I started teaching in August 2016, the first semester of my official acceptance to OSU. There was a need to start teaching the Dairy Processing course, that is offered every year as part of the Food Processing emphasis in the curriculum. While the lecture part of the course is one of my specialties, a great effort was made to adapt the laboratory and pilot plant experiences. I am attaching the syllabus as it was corrected and modified throughout the semester, with the intention to have it ready for Fall 2017. In Fall 2017, I taught again the Dairy Processing class. Total students registered for this class was 32. The popularity of dairy processing interest among FST students seem to be increasing. I also helped to teach one short course on Pasteurization, given by the FIC and aided in substituting Dr. Alvarez for some of the lectures. Spring 2017, I taught the capstone course Solving Technical Problems. In this class, we had 13 registered students. Each student was assigned to a group of 3 making 4 teams, and one student worked independently. Each team had two short term projects and one long term. Technical advise was given, but for the most part each team worked independently and communicating directly with the industry sponsor.


FST 5420

Dairy Foods Processing

Fall Semester 2017

Lectures: M W 10:20-11:15 Parker Building 114

Laboratory/Processing: F 9:00-10:45 and 11:00-12:45

Parker Dairy Pilot Plant

Instructor Dr. Rafael Jiménez-Flores

[email protected]

Tel: 2-1993

329 Parker Food Science Building

Office Hours: M-W 12:00-2:00

Teaching Assistants: Aiswaira

Expected Learning Outcomes:

1. To understand the basics of milk composition and proximate composition of dairy foods and ingredients

2. To be able to explain in simple terms how the main dairy products and ingredients are processed

3. To be conversant in the science, technology and regulations of milk and milk products

Specific Learning Objectives:

Appreciation for size and scope of dairy processing industry

Knowledge base on composition, quality and properties of milk

Familiarity with specific composition of dairy foods and ingredients

Familiarity with basic unit operations and their organization into production processes to convert raw milk into the main dairy foods and ingredients

Familiarity with government agencies, regulation and policies affecting dairy foods industry

To evaluate the impact of manufacturing processes, including storage and distribution, on the quality of dairy products

To describe the processes required for cleaning and sanitation of dairy manufacturing facilities

Familiarity with contemporary issues in dairy foods

mailto:[email protected]


Course Materials Most of the materials will be posted (Papers and Chapters assigned readings) Text Book (Reference): Alfa Laval Dairy Processing Handbook –Will be the major source of information (you can read on-line or purchase) http://www.dairyprocessinghandbook.com/ Tentative Schedule

Date Topic Laboratory

8/24 Presentations and Introduction to the course

8/26 Safety and Logistics in

Lab.

8/29-31 Introduction to milk synthesis and

production

Dairy industry Worldwide-Standards

Milk Proximate Composition

9/2 Visit to Waterman Farm-

Dairy

9/5-7 Chemistry & Physical Properties of Milk

Cleaning, Sanitation & Dairy Foods Safety

(Farm)

9/9 Pilot plant generalities

9/12-14 Raw milk properties and handling

An introduction to processing; handling of

raw milk, transport and storage,

preservation concepts, HACCP, quality

assurance (Plant)

9/16 Dairy foods analysis

9/19-21 Milk Processing Basics

Pasteurization

9/23 Fluid Milk, measurement

of flow rates and holding

tube residence times

9/26-28 Separation, Standardization,

Homogenization

impacts of heat on milk components;

kinetics of reactions.

9/30 Cream Separation/

Homogenization

10/3-5 Cream & Butter Processing

http://www.dairyprocessinghandbook.com/


Packaging and storage of butter; by-

products

and other high-fat products

10/7 Analysis fat and MFGM

/Butter

10/10-12 Starter Cultures and Fermentations

Yogurt and Cultured Buttermilk

10/14 Fermented milks

/Probiotics

10/17-19 Lactose Intolerance, Milk Allergy, A2 Milk

MIDTERM EXAM (Wednesday)

10/21 Buttermilk / Cottage

Cheese

10/24-26 Overview on Cheese/ Principles

10/28 Cheese

-Cheddar

-Mozzarella

-Fetta

-Blanco

10/31-

11/1

Cheese Processing

11/4 Cheese Analysis/Sensor

11/7-9 Ice Cream Introduction

11/11 Veterans day

11/14-16* Ice Cream and Frozen desserts /Quiz

Theory and Laboratory (Wed)

11/18 Ice Cream

11/21-23 Review Thanks Giving week

11/25 Thanks Giving

11/28-30 Concentration and Evaporation/Whey

processing

12/2 Membrane Technology

12/5-7 Milk Powder/Infant Formulae/Ingredients

12/9 Lab Final/ Visit

12/12-14 Cleaning and Sanitation –Dairy Examples

12/16 Final Review

*Guest Lecturer Dr. V. Alvarez

Course and Classroom Activities: 1. Two 55-minlectures per week 2. One 105 min laboratory/recitation period per week 3. Independent reports Assignments:


Assignments during the semester: 1. Reading assignments from textbook (Dairy Handbook). 2. Independent reports on selected topics.

Examinations: Four 20-min quizzes; will include questions from reading assignments One mid-semester examination and a final examination


Grading Lecture Part (60% of Final): Quizzes (6) 24% Independent reports/Assignments (6) 36 Examinations (mid-Semester) 15 Final examination 25 Grading Laboratory Part (40% of Final) Lab reports 75% Lab participation (as per instructor or TA) 25 93-100% A 90-93 A- 87-89 B+ 83-86 B 80-82 B- 77-79 C+ 73-76 C 70-72 C- 65-69 D+ 60-64 D < 60 E Academic Misconduct: “It is the responsibility of the Committee on Academic Misconduct to investigate or establish procedures for the investigation of all reported cases of student academic misconduct. The term “academic misconduct” includes all forms of student academic misconduct wherever committed; illustrated by, but not limited to, cases of plagiarism and dishonest practices in connection with examinations. Instructors shall report all instances of alleged academic misconduct to the committee (Faculty Rule 3335-5-487). For additional information, see the Code of Student Conduct http://studentlife.osu.edu/csc/." Disability Services: “Students with disabilities that have been certified by the Office for Disability Services will be appropriately accommodated and should inform the instructor as soon as possible of their needs. The Office for Disability Services is located in 150 Pomerene Hall, 1760 Neil Avenue; telephone 292-3307, TDD 292-0901;http://www.ods.ohio-state.edu/.”

http://studentlife.osu.edu/csc/

http://www.ods.ohio-state.edu/


The course on Technical problem solving I am currently teaching has the following syllabus and plan of action. Current enrollment is of 15 students.

Food Science and Technology Capstone Course FDSCTE 5730

Spring Semester 2017 Course Instructor: Dr. Rafael Jimenez-Flores Contact: [email protected] Assistant: Stelios Sarantis Contact: [email protected] Adjunct (Volunteer) Professors: Dr. Hatsakis and Dr. Litchfield

Tuesday, Thursday 1:50-4:30 pm, 118 Parker Food Science and Technology Building

The course is both a "Cap Stone" course and a Writing Course, therefore the goals are to teach problem solving, integrate everything the student has learned about the science and business of the food industry, and practice writing skills. The problems in this course are real and current industry problems, so obviously change every year. For each problem, an industry representative will serve as a liaison between the company presenting the problem and the students. (Topics to be determined –need input) Course Objectives:

1. To integrate the content from background courses into problem solving applications on typical food industry challenges

2. Provide an opportunity to practice being a leader 3. To provide students with teamwork experiences while solving typical food

industry problems 4. To gain experience with locating and utilizing appropriate resources for

technical problem solving 5. To develop skills with technical writing and presentations in the form of

proposals and technical reports. Topic Outline: The objectives of the course will be achieved through a combination four short-term projects and one long-term project. Course and Classroom Activities:

1. Students will be assigned to 3-4 person teams. 2. Each team will select 2 short-term (ST) projects and one long-term (LT)

project 3. Each team will select a team leader for the LT project. The team leader

will change for each ST project. All students will have an opportunity to serve as team leader.




Assignments:

1. Each ST project will require submission of a project proposal, a draft project report and a final project report; and an oral presentation by the team of each final report.

2. The LT project will require submission of a project proposal, four draft progress reports, a draft final report, and a final report, and a team oral presentation of the final report.

3. The groups will be encouraged to perform experiments and develop prototypes (as the case may be) and use their conceptual knowledge of Chemistry, Microbiology and Processing in addressing each problem.

Major concepts of the class:

Everyone can be a problem solver. You cannot plan having a good idea. You have got to have supreme confidence. Every individual has something positive to contribute Experimentation is a part of the problem solving process. Nothing solves problems like persistence.

Planned activities each day: Introduction of a concept for reflection on: Leadership; Team work; Critical Thinking; Scientific or Technical concepts relevant to problem-solving. Q&A session with industry representatives if applicable Work on Projects (short or long term) Grading: (Final report = final examination)

Team grades on Short Term writing assignments (same for the whole

team)

25%

Individual written assignment (Short term) 10%

Individual oral presentation (Short term) 10%

Participation and Peer evaluation 15%

Draft Long Term report 10%

Final Long Term Report 20%

Oral report on Long Term Problem 10%

*Final Grade is the sum of all the grades. A=93-100; A= 90-93; B+=87-89 B=83-86; B-=80-82; C+=77-79; C=73-76; C-=70-72; D+67-69; D=63-66; D-=60-62; E= <60. *Failing to turn in any assignment or to give a presentation results in automatic failure of the class


For to be used with students to determine the team composition. Teams will be made with students that complement backgrounds.

FST 5730

Technical Problem Solving Background Information

Name Graduate Student (G) or year of Undergraduate status (3rd or 4th year) Please check the courses that you have taken at OSU or indicate if you have taken equivalent courses elsewhere. FST 2400 Introduction to Food Processing ______ FST 5310 Food Quality Assurance ______ FST 5330 Food Plant Management ______ FST 5400 Food Process Engineering ______ FST 5420 Dairy Foods Processing ______ FST 5536 Food Microbiology ______ FST 5600 Food Chemistry ______ FST 5610 Food Analysis ______ FST 5710 Food Additives ______ FST 5720 Food Product Development ______ Work environment preference (choose one) Pilot plant/Productio ________ Laboratory ________ Other (Field, office, home etc.) ________ Thank you. Your input will help us in presenting the subject matter in FST 5730 effectively.


Tentative Schedule

Date Class Assignments Due

Jan 10-12

Introduction. Questionnaire. Magic

formula for problem solving. Form

ST teams. Assignment of Short

Term Problem 1

- Ranked list of LT project

choices

- ST Team rules

- Choose ST1 problem solving

technique

- (Wednesday by 8 am: email ST1

questions to jimenez-

[email protected]

17-19

Ask questions for ST1. Sample

problem solving. Form teams for

long term problem (LT) ~0.3h

Introduce concepts on Critical

Thinking and Problem Solving

24-26

Long Term Problems.. Call LT

industry rep and request supplies

and information. ~1h 3-

4pm. Advise on Kinds of Problems

Evaluate ST1 rough drafts. Presentation Tips. Teams work on

LT~2h

31

-Choose LT problem solving

techniques

- LT Team rules

Writing Exercise on Report

Evaluate ST1 rough drafts. Presentation Tips. Teams work

on LT~2h.

Feb -2

Teams work on LT~2h

(Celebrate RJF B’Day)Groundhog

day

Draft ST 1. PROGRESS LT 1

7-9

Presentation ST 1 Self Evaluation/Team Evaluation

14-16

Selection of ST2 -Discussion

21-23

Teams work on LT ~2.7h. Progress LT 2

28

Evaluate ST2 rough drafts. Talk

about 2-5 variables. Teams work on

LT~2h

Outlines and Ideas for ST 2 and

progress on LT

March -2

Teams work on LT~2.7h

7-9

Present solutions for ST2, discuss.

Teams evaluate presentations.

Evaluation of ST2 papers.

-Mid Term Evaluation of projects

ST and LT

14-16

SPRING BREAK


21-23

Teams work on LT ~2.7h

Discussion on concepts

28-30

Teams work on LT ~2.7h

Discussion on ST 2

Draft ST 2

April 4-6

Presentatino ST 2

11-13

Work on LT Progress LT

18-20

Oral Presentation LT All Teams

Final REPORTS

Finals

Places to Look for Information:

Textbooks

Experts (professors, co-workers in the food industry…)

Journals

Internet (but be very careful since there are no consequences for lying on the internet)

Food Science and Technology Abstracts (FSTA) - Excellent collection of abstracts for current food science knowledge http://library.ohio-state.edu/screens/databases.html then type in the name

Patents – try http://www.uspto.gov/patft/index.html

OhioLINK electronic journal center – search all articles in all electronic journals - http://journals.ohiolink.edu/ejc/

PubMed - Good source for functional foods and biological science information - http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

Request articles through interlibrary loan: https://www.illiad.osu.edu/illiad/osu/logon.html

http://library.ohio-state.edu/screens/databases.html

http://www.uspto.gov/patft/index.html

http://journals.ohiolink.edu/ejc/

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

https://www.illiad.osu.edu/illiad/osu/logon.html


Courses taught at Cal Poly and description: During the last 15 years my teaching commitment has remained constant and focused on higher division and graduate students as indicated in my original contract. During the period of this evaluation, an important adjustment was made in September of 2006. In an effort to better reflect my contributions with teaching in the department, the interim Head, Dr. Wally Mark made an agreement in which my research assignment is 70% while my instructional assignment is 30%. I must make very clear that since my incorporation to Cal Poly I consistently committed my time for over the allocated 10% indicated by my original contract. The latest adjustment in mi current position is a 25% Teaching, 25% Research for the DSCI department, while I have a 50% appointment as Director of the Cal Poly Center for Applications in Biotechnology, sponsored by the College of Science and Mathematics. Under these conditions, I currently have a higher than 25% teaching commitment (under original plan for teaching in the DSCI department).

DSCI 444 Dairy Microbiology is the course that focuses my commitment in our undergraduate program. This course has evolved in the last 5 years, and it was completely modified in 2007-08 and again in 2011. Based on the philosophy of learner-centered teaching, we had intense laboratory sessions in our dairy farm and pilot plant. All the students were involved in actual techniques for quality assurance monitoring and assessment. (Pictures of some of the activities attached in Appendix). I must add here that this course has been taught under very dysfunctional conditions. The previous Head of the department never cared for securing an appropriate laboratory in which to teach 15 to 20 students in the class. The research facilities are completely inappropriate for teaching. We used the lab in 2 different previous occasions due to the availability of space, and the low number of students taking the class (8). The last time this course was taught, the then Head of Department forced the issue and the class was taught in the facility designed for the ‘Extended Education Students MPS’. While the space issue was resolved, I continue to question the safety of teaching a microbiology class in the same tables and space where students take routinely class and other laboratories. The requirements for maintaining the laboratory safe, and extreme caution of cleaning the laboratory before and after each session takes considerable time from the learning time allowed in each class. Under our Interim Head of department a much more sensible approach was taken, and the class was taught in an appropriate microbiology laboratory (even if this laboratory is dedicated to BS students in Biology. It is my understanding that extended education can compensate departments for the use of their facilities, and so should the DSCI department).


DSCI 231. For the last years I have been teaching the course with a new focus modern frozen foods principles and processing. During that time I re-wrote the course and set up the fundamentals for the current series of notes used by the students. This course is very specialized, and the majority of the students that register are from other departments than DSCI. Food science students, and Ag Education students outnumber those from DSCI –foods orientation. DSCI 234. I have taught this course three times now; twice before we had the fortune of having Dr. Lammert in the department and once since she had to leave due to disagreement with Bruce Golden, and with great detriment to our department. The scientific principles of the course have been greatly enhanced, and now the course focuses on the latest techniques of descriptive analysis and sensorial evaluation. This is a significant enhancement from the previous orientation to only teach students about the dairy products evaluation judging competition, which is not recognized scientifically and its only purpose is to guess the grading from judges with no real technological basis. DSCI 560. This is the course that I have consistently been teaching every year since my incorporation to Cal Poly, and one that I continue to teach to our first year graduate students in CAFES. Originally designed for the DPTC students, this course has evolved to be a good alternative for starting students to learn the basics of scientific thinking, literature search and review, critical reading and reviewing of literature, laboratory practices, mechanism for developing a graduate plan, experimental design, thesis organization and proposal writing. I remain dedicated to this course, and in the present year 12 students are taking this course with a very high participation of Animal Science and Food Science and Nutrition graduate students. DSCI 400 and 500. These variable credit courses are designed for one-on-one teaching. Most credits given in these classes are for senior or graduate students and are based on independent projects. Thanks to the various research projects in my group, there are plenty of topics and funded projects for the students to develop skills in learning. I am very proud of being able to offer our students what I consider an authentic capstone experience. In the last years these two courses have been seminal for senior project development that does include real discovery experience and genuine heuristic education. Added cost incurred in being able to offer such practical and valuable experience is covered from research funds. DSCI 539. In this particular course for the last 5 years I have been directing students towards internships and projects in the dairy industry. Many of the opportunities have been most convenient for our students who can stay in location at Cal Poly, and at the same time work towards solving a particular industry’s problem. In other instances, industry-based internship is coordinated and learning outcomes, matched with needs from industry from students is


matched for academic credit. This is another very valuable experience of practical learning for our students. The table below indicates the courses I have taught and coordinated. Variable number of students for the special courses is left without a number, but a good approximation is between 4 and 6 per year.


Summary of courses taught Course 2008-9 2009-10 2010-11 2011-12 2012-13 2013-14

DSCI 200 FWS FWS FWS FWS FWSSu FWSSu

DSCI 223 W* W W W

DSCI 231 S F S

DSCI 232 S F S

DSCI 234 S S S S

DSCI 339 S

DSCI 400 FWSSu FWSSu FWSSu FWSSu FWSSu FWSSu

DSCI 435 S* S S

DSCI 444 F* F F*

DSCI 461 FWS FWSSu FWS FWS FWSSu FWSSu



DSCI 560 F* F F* F F* F*

DSCI 581 F S W S W S W S F F W

DSCI 585 F W F W F W F W F W F W


F=Fall; W=Winter; S=Spring Su=Summer; Bold means every year and most important for undergraduate research, and MS students *Totally revised content of the course by RJF. OUTREACH TEACHING During the last 10 years I taught and coordinated the Outreach Course on Dairy Cleaning and Sanitation, which was last offered in 2009. In addition, I participate in teaching parts of every outreach course. Dairy Cleaning and Sanitation. Is a course that evolved from its initial years as a training program for line workers (including English-Spanish vocabulary) to its present form of information for people and industries interested in dairy foods processing plants. For example many of our current attendants are members of chemical companies selling additives and cleaning chemicals to the dairy industry. We have also grown a program of people in management positions with interest in quality assurance and sanitation programs for their industry. Cheese Short Course. IN this designed for the professionals in cheese processing industry, I contribute with modules of milk composition production and distribution, microbiology from milk sanitation to principles for starters in cheese. I also contribute with the introduction of concepts for sensorial evaluation of cheese; a module of HACCP and sanitation in the cheese industry. On the very practical portion of cheese making, I always dedicate a complete day to cheese making where I can equally teach Monterey Jack, Cheddar, Mozzarella, Panela, Feta, Queso fresco, Queso blanco, Riccotta, Riccotone, Processed cheese,


Prato cheese (Brazilian variety). Teach some of the chemistry and biochemistry needed for understanding coagulation and ripening. Farmstead Cheese Short Course. This course is in its fundamentals similar to the one on Cheese; however, it focuses more on teaching people completely new to the business of cheese. In this course I contribute by introducing first principles of microbiology, chemistry and physics necessary for the understanding of the principles of milk composition, standardization, transformation into cheese by fermentation and coagulation. Fermentation, acidity measurement and principles of microbial sanitation are central in this course. Cheese making as a module is similar to that taught in the more formal Cheese course. Ice Cream Short Course. This course has varied a lot in the last 5 years. Due to its organization and collaborations, my participation has been diverse. Focusing on principles of ice cream formulation and physical and chemical changes upon pasteurization and heating, my contribution has been around description of the principles in milk and cream for ice cream manufacturing. In many instances I am also dedicated on the day that all students make ice cream explaining principles of freezing in batch conditions with practical ice cream manufacturing. Milk Processing. Three out of the last 5 years I contributed to the milk processing short course. The modules of milk microbiology and sanitation, synthesis and chemical composition were in my charge. I also participated in teaching part of the sensory evaluation of milk. Dairy Ingredients Symposium. This is an annual even organized by DPTC, and mostly by the Director. However, I have participated every single year as part of the event, either with presentations or as a coordinator of sessions and host. This is an important event for linking the dairy Industry to Cal Poly DPTC. Dairy 101. This specialized course teaches non-dairy professionals the principles of dairy food processing. From milk production to finished dairy foods, this course touches on the basic principles of milk handling, standardizing composition, separation of cream, pasteurization, bottling and transportation/distribution. My contribution in this curse has been the summary of microbiology, production, description in chemical terms of components of milk, physical principles needed to understand different processing steps in raw milk, as well as modern processing of membrane processes. For this class I have developed particular demonstrations that are useful in bringing up concepts of milk physical chemistry, microbiology, lipid properties and protein stability. HONORS TEACHING The biggest honor for my teaching during the last few years is having been selected the recipient of the Milk Industry Foundation / Kraft Foods Teaching


Award of the American Dairy Science Association. The ADSA is the professional society that mostly represents my professional and academic interests. Founded in 1906, the ADSA is one of the preeminent societies that serve over 5,200 members in 66 countries. Members include “educators, scientists, and industrialists who are committed to advancing the dairy industry’. Of particular note and a distinguished honor for me is the recognition of Dr. Gene Starkey former Head of the Dairy Science department (his letter is added in appendix). During my sabbatical I had the opportunity to teach at Massey University in different courses. Mostly graduate students were attending, and it was rewarding to see that their participation in the class was very dynamic and demonstrated great degree of interest in the topic. Recognition by the faculty at Massey University for my teaching contribution was noted by my nomination as adjunct professor, and co-advisor to PhD candidate Abby Thompson, whom graduated in 2006. In this period I was also invited to teach several short courses in Mexico. The courses taught were mainly in the graduate program of the Centro de Investigacion y Desarrollo AC, in Hermosillo Mexico, where the main interest of the students is Food Science and Technology.


RESEARCH Cal Poly Research Summary. IN the last 5 years the most successful aspect of my program has been the research projects and training of graduate students. For three of the last five years, I have dedicated a big portion of my efforts to increase the access to sophisticated instrumentation and to increase the collaboration among faculty of the College and University. I recognize that a big part of the success has been the availability of the CSU-Agricultural Research Initiative that paired with an active and successful search for funded projects has resulted in total funds of approximately 4 million dollars in the period of this evaluation. The new instrumentation obeys to the identification of areas of research that best serve my objectives of maintaining relevance in the dairy industry while at the same time keeping high scientific standards for research (originality and innovation). This approach was solidly established for my group thanks to the experience gained during my Sabbatical stay in New Zealand. While working at the Riddett Centre for foods and biologicals, I was given the opportunity to work within the confines of industrial research with the company Fonterra. Fonterra is the largest international trader of dairy ingredients and products, and of special significance for California, in the last 2 years has become the major trading partner for our milk powder producers. It is that approach of keeping state of the art areas of research while at the same time taking care of the everyday technological problems of dairy foods production what has made Fonterra a very successful company. One salient aspect in my research has been the development of a program in the area of milk safety. Joining the areas of molecular biology for identification of bacterial populations, and more traditional microbiological methods of monitoring bacteria in milk, we have been successful in gaining knowledge on the area of milk quality. Finally, there have been the very active and dynamic collaborations with faculty in the CAFES and other colleges within Cal Poly. Establishing collaborative project within CAFES, I had an active program with Dr. Elizabeth Koutsos and Dr. Dan Peterson (with whom I continue to have collaborations). A very fruitful series of collaborations with FSN’s Dr. Hampson and Dr. Khalil continue to generate very well prepared students serving the food and dairy industries. Of mention in this regard is our Graduate Student Jessica Yee, whom finished her MS degree winning ‘The Outstanding Thesis in Cal Poly’ in 2007, published a chapter on a book on cheese, two peer reviewed papers, and presented her research in China during the world summit of the International Dairy Federation.


Professionally, I am proud of having established research collaborations with the following professors of the different colleges. COSAM-Chemistry Dr. Derek Gragson. Milk fat globule membrane studies on thermodynamics and function of lipids and protein interactions. Procurement of an Atomic Force Microscope, an Epifluorescence microscope and Langmuir Through and a Fluorescence Confocal Microscope. Dr. Chad Immoos. Analytical instrumentation for detection of minor components in milk and development of proteomic approach to milk protein interactions during processing. Along with him we pursued an HPLC-MS (Chip) system for adding micro analytical capabilities to our research. COSAM-Biology Dr. Raul Cano. Director of the Cal Poly Environmental Biotechnology Institute, invited me to be member of the institute, and we have developed several projects together. Dr. Christopher Kitts. Active member of Cal Poly’s Environmental Biotechnology Institute has been a collaborator in several projects and a developer of methodology to follow microbial population techniques. We are currently seeking funding from the Keck Foundation to obtain a high throughput sequencer. Dr. Michael Black. Current collaborator in projects established through the C3RP program of research serving needs of the Office of Naval Research. Obtained jointly a fluorescent scanner, and helped in obtaining the HPLC-MS and confocal microscope. Dr. Marie Yeung. Food microbiology and programs such as milk safety are common topics in both her teaching program and our research interests. Collaboration with Dr. Yeung has started with one fully funded project on the topic of monitoring milk production, distribution and processing lines with an assessment of microbial contamination risk. Dr. Nikki Adams. Researcher in biology, collaborator in several techniques in molecular biology. Dr. Lars Tommanek. Jointly worked for obtaining infrastructure that helps our students to establish proteomic technologies. Obtained a fluorescent scanner. COSAM-Physics Dr. John Sharpe. Jointly develop Laser Tweezers instrumentation and technology for the benefit of students in Cal Poly. Dr. Steven Harfenist. Operator of the Transmission Electron Microscope, has been instrumental in obtaining micrographs that have helped students research and data gathering. ENGR Dr. Yarrow Nelson. Biochemical engineer dedicated to study water quality, bioremediation and alternative sources of energy. WE have several areas of common interest. Dr. Daniel Walsh. Several students in materials engineering have had interest to work at the DPTC, in areas related to milk processing and contact materials.


Dr. Robert Crokett. Two projects were funded for a collaboration in the design and construction of special materials that help mimic the tissue supporting mammary epithelial cells for the study of lactation. Dr. Lily Laiho. One of the newest members of Biomedical Engineering has started a collaboration oriented to study the effects of milk components on skin cell cancer.

Private Industry John Howard (Applied Biotechnology Institute) Elena Medo (NEOLAC) Joseph Kuo (Starbucks) Bruce German (Nestle) Chuck Huston (Genentech) Annie Bienvenue (USDEC) Veronique Lagrange (USDEC) J. T. Maldonado (El Mexicano) David Buhler (AutumSpring LLC) GRADUATE STUDENTS from RJF PROGRAM Maurice Piteski Beth Fryksdale Brian Sambor Radojka Rodriguez Kelly Munsell Emil Barycki July Angold Stacy Fuller Joy Newman Carlos Murillo Lorna Lassonde Johanna Astaire (Cal Poly Outstanding Graduate Student) Annie Bienvenue Danielle Elizondo-Bachiero (Cal Poly Outstanding Graduate Thesis) Angelica Benavides Amy Rife/Spence Supanika “Ginger” Jinjarak Andrea Laubscher Salvador Uson Jessica Yee (Presented research in China at IDF World Congress) Charles Cabral Peter Jackson

Ryan Corbitt Brent Fujimoto* Xiomara Elias (USDA minority thesis award. Federal Honor) Megan Cleveland Jenna Stanley Julie Huber-Rockow Jacob Heick Erin Stefanutti Haibin Guo Emily Kong Tracey Nguen Laura Sparks (BME) Melissa Looney Valerie Arechiga (Outstanding Cal Poly Student 2013-2014) Corbin Kembel Anh Nguyen (Biomedical Engineering) Current students in the MS degree program

Garret Walsh

Stephanie Jacquez

May Wong


Irene Kauffman

Kayla Susmilch

Chris Yuan

PhD students that did research in my laboratory Nathalie Martin (Laval University, Canada 2002) Paula Emily Groleau (Laval University, Canada 2003) Pierre Morin (Laval University, Canada 2005) Claudia Iñiguez (CIAD, Hermosillo University, Mexico 2007) Amy Spence (Oregon State University, 2008) Marcela DeRezende Costa (UNICAMP, Brazil 2008) Sophie Gallier (Otago University, New Zealand 2009-2010) Maxime Saffon (Laval University, Quebec, Canada 2011) Cecilia Ribeiro (UNICAMP, Campinas, Brazil 2013) Haotian Zheng (Otago University, New Zealand 2013-2014) Visiting Scholars Jose Carlos Rodriguez-Figueroa (Universidad de Chihuahua, Mexico) Pilar Molina Pons (Universidad Tecnologica de Valencia, Spain) Babu Chinnasami (Iowa State University) Renata Ferrer (UNICAMP Brazil and UC Davis) Kevany Soodam (University of Melbourne, Melbourne Australia) Tristan Dilbert (STAR student Cal Poly Chemistry) Jaimie Boring (STAR student Cal Poly Microbiology) Ana Molina-Casanova (Universidad de Castilla, Albacete, Spain) Davinia Sanchez Macias (Universidad Nacional de Chimborazo, Ecuador) Michal Maoz (Technion University, Israel) Allen Foegeding (North Carolina State University, Raleigh, NC) Guillaume Brisson (Laval University, Quebec, Canada) Isabelle Sodini (INRA, Dijon, France) Pierre Morin (Laval University, Quebec, Canada) Harjinder Singh (Massey University, New Zealand) Jesus Izco (Universidad de Navarra, Spain) Monica Tormo (Universidad de Navarra, Spain) Munir Cherian (University of Illinois, Champaign-Urbana)


Undergraduate research (47 students in research personally supervised).

LastName FirstName Dates Status Project

Justice Kristin Summer2014 Bridges Spores-Attachment(Stephanie)

Ibarra Jose Summer2012 Summer2013 Bridges USDEC/StarbucksHoffman Michaela Summer2011 SummerInternZavala Sarai Summer2013 Bridges Spores-Attachment(Cecilia)

Santiago Vivianne Summer2013 BrazilIntern

Boring Jamie Summer2013 StarIntern Spores-Attachment(Cecilia)

Dilbeck Tristan Summer2013 StarIntern Structure(Haotian)Rockwood Heather 2010-2012 CalPolyUG Chips/USDEC

Mellema Rebecca 2010-2012 CalPolyUG Chips/USDEC

Jaloustre Melanie Summer2011 FrenchIntern Whey-MFGMInteraction(Maxime)

Perennec Camille Summer2011 FrenchIntern Whey-MFGMInteraction(Maxime)Singh Gurdhir 2011 CalPolyUG HumanMilk/USDEC

Noriega Kristin Summer2010 Summer2011 Bridges

Lemaitre Philippine Summer2010 FrenchIntern SurePure

Chadwick Amber 2008-2010 CalPolyUG Spores(Erica)

Albrecht Erik 2012 CalPolyUG Starbucks

Wada Matt 2012 CalPolyUG Starbucks

Zimmerman Kelley 2010-2012 CalPolyUG HumanMilk/USDEC

Looney Melissa 2009-2012 CalPolyUG Spores/UV/USDECDoherty Erin 2009-2012 CalPolyUG Chemistry/Spores/UV/USDECEstevez Antonia 2012-2013 CalPolyUG USDEC

Payken Hannah 2007-2009 CalPolyUG Binding(Guillaume)

Townsend Rachel 2007-2008 CalPolyUG POO/Genotyping/RopyMilk

Bosma Brittany 2006-2007 CalPolyUG Spores/RumenFluid(ABI)Condon Christina 2009-2011 CalPolyUG Spores

Topp Kasey Summer2007 SummerIntern POO/Genotyping

White Krystal 2007-2009 CalPolyUG POO/Genotyping/RopyMilk

McDonnell Lisa 2007-2009 CalPolyUG POO/Genotyping/RopyMilkBarajas Alani 2012-2013 CalPolyUG USDEC

Basile Juliet 2012 CalPolyUG USDEC

Cano Anthony 2005-2008 CalPolyUG RopyMilk

Clarke Rebecca 2006-2007 CalPolyUG Spores

Johanson Mike 2004-2006 CalPolyUG

Davenport Kelley 2004-2006 CalPolyUG BacteriaBinding(Dee)

Uson Sal 2004-2006 CalPolyUG BacteriaBinding(Dee)

Yee Jessica 2004-2006 CalPolyUG SFE

Wong Brendan 2011-2012 CalPolyUG HumanMilk/USDECDohet Pauline 2009 FrenchIntern UVPulseLight

Glynn Lissa 2009 SummerIntern

Milestone Heather 2014 CalPolyUG SFE/Citrate

Cruz Megan 2014 CalPolyUG SFE/CitrateMansfield Kathryn 2014 CalPolyUG Structure

Lange David 2014 CalPolyUG Structure

Fluitt Lucas Summer2014 Chemistry ChemistryIntern Spores-Attachment(Garrett)

Pessian Millad Summer2014 Chemistry ChemistryIntern Chemistry(May)Ruiz Daniel Summer2011 StarIntern SporeStructure-AFM

Shaw Ethan 2012 CalPolyUG PLStructure-Langmir


Description of Undergraduate Projects OSU UG Students Manufacturing piglet formula for nutrition study. - Megan Lu. This project involves the analysis and characterization of several piglet formula with added cow milk phospholipids. The objective is to produce a stable formula after mixing and pasteurization. In addition the formula needs to be digested by the piglet, and a series of in vitro analysis will be performed before establishing the optimal formulae. Screening and classification of Lactic Acid Bacteria Library. –Bingjie Ling. The RJF group has been collecting LAB for the last 15 years, and a library of over 200 strains is in need of upkeep. IN addition to verifying viability and purity, many of these strains are being characterized for proteolytic and lipolysis activity. Developing of value added fermented milk using acid whey and buttermilk. –Ayna Arora. In agreement with Superior Dairy, a major contributor to the Parker Chair, we are addressing their need to find value added for a by-product of their factory in Canton OH. We are testing different processes and combinations of acid whey and buttermilk to find an acceptable fermented drink with aim to develop a dairy drink with tropical flavors. Isolation of exosomes from milk of different origins. – Jessy Callahan. The novel vesicles characterized in milk of cows and humans promise to be a very original delivery system for nutrition and biological active substances. However, isolation techniques and characterization are underdeveloped, and we are optimizing procedures.

Undergraduate Program in Cal Polly

Point of Origin - Part 1

This project funded by the USDEC focused on an approach to joint together several techniques to determine the geographical point of origin of milk powder samples from the world.

Genotyping lactic acid bacteria

This project was part of the research on lactic acid bacteria in dairy products. Genotyping of LAB as well as spore-formers

Bacteria Binding Undergraduate students helped in routine analysis of spore-formers and bacteria binding to milk globules

Point of Origin - Part 2 In a second phase of this project, differentiation was needed between California and New Zealand and Australian milk powders

Ropy Milk A major initiative was launched by DMI with respect to an increase in ropy milk cases in raw milk. We were one of two labs (Cornell the other one) selected to carry out this study.

UV Pulse Light DMI in association with another company wanted data generated on the effects of UV light on fluid milk.


Starbucks A project sponsored by this company focused on extracting antioxidants from green coffee.

Human Milk A start up company needed to adapt dairy technology to the cold sterilization of human milk for premature babies supplementation

USDEC Spore counts were found to be an important factor in increasing export of US milk powders. The USDEC commissioned a study on spore contamination determination and strategies to reduce the spore numbers.

Proteomics Application of the techniques of proteomics was applied to the analysis of proteins of the MFGM through processing conditions.

MFGM Structure A collaboration with Otago University and Massey University in New Zealand focused on the studies to better understand the structure of the MFGM

Chips Private capital was invested in Cal Poly to further develop high protein chips based in potato and corn.

SFE Collaboration with the company ABI located in the Cal Poly Technology Park, we were collaborators in an NIH-funded project to increase the activity of a vaccine to Hepatitis B produced in corn. My group originated use of supercritical CO2, and we continue to explore the benefits of such treatments in corn and dairy products.

Spores Continuing interest in reducing spores from milk powder and other dairy products has kept a group of undergraduate students working on this area.


SERVICE Rafael Jiménez Flores committee service: Department: Quality Assurance / Quality Control for Cal Poly Creamery (Since 2008) College Based Fee. Faculty representative Graduate Student Coordinator DPTC Employment Equity Facilitator Recruitment Representative Sabbatical Review Committee RPT Committee for department College: Graduate students and research representative Board of Directors for the CAFES Center of Sustainability College Review Promotion Tenure Committee College Strategic Planning Committee MAP representative ARI review committee University: C3RP Review Committee Research and Graduate Programs: Reviewer for Faculty Support Awards Graduate Student and Research Committee Sustainability Advisory Committee Academic Senate Review and Promotion Committee Academic Senate Professional Development and Scholar Activities Committee Community Service Science After Dark –Speaker for bringing science concepts to community SLO National and International Organizations ADSA: Director in Board of Director for the Society (6 Directors total) ADSA: Chair of the Milk Protein and Enzyme Committee ADSA: Member at Large ADSA: Graduate Student Paper competition judge JDS: Senior Editor for Dairy Foods (3.09 5 year impact factor) JDS: Chair of Management Committee, and Liaison between JDS and ADSA International Dairy Federation: Chair of Program Committee for Scientific

Presentations, World Congress, Mexico City, October 2008. USDA-CSREES Program Reviewer June 2009 CIAD, Mexico: Center Evaluation Committee 1999-to date.


Grants Awarded at OSU

1) OARDC Seed Team Science a. Title of Project: Process to eliminate the allergenicity of milk proteins by combination with phospholipids using

supercritical CO2 environment b. Grant Period: January 2017 to December 2018 c. Amount Requested from OARDC: $ 80,000

2) Foods for Health Discovery Theme & Food Innovation Center Seed Grant a. Title: Effects of Dietary Sphingomyelin on Neonatal Piglet Intestinal Health and Membrane Composition. b. Grant Period: June 2017 – May 2018 c. Amount Requested from FFH $25,000

3) USDA NIFA program a. Title: Ultra Shear Treatment of Low-acid Liquid Foods b. Funding: $891,513 c. Investigators: V.M. Balasubramaniam, Rafael Jimenez-Flores, Ahmed E. Yousef, Christopher Simons, and

Edmund Ting d. Anticipated starting date: March 2018 (as of now; but may altered depending upon developments in DC)


Grants Development OfficeCalifornia Polytechnic State University, San Luis Obispo

http://www.calpoly.edu/~grants

PI Name GDO# Sponsor Award AmountTitle

Awards & Augmentations from 7/1/07 to 12/29/14

Name: Jimenez-Flores

Agriculture, Food & Env Sciences

Animal Science

Peterson, Daniel 07-171 CSU - Agricultural Research Initiative $77,742Proteomics Approach to the Analysis of Animal Tissue and Milk Fat Globule Membrane Proteins

Co-PI: Jimenez-Flores, Rafael (DPTC); Technician TBD (TBD)Personnel:

Dairy Products Technology Center

Jimenez-Flores, Rafael 06-257 Dairy Management, Inc. $41,846Whey component interactions in the concentration process of WPC manufacture

Co-PI: Tong, Phillip (DPTC); Research Associate (); Research Assistant ()Personnel:

Dairy Science

Golden, Bruce 08-205 CSU - Agricultural Research Initiative (Systemwide)

$359,730High capacity SNP arrays for detecting genetic effects on dairy production trait

Co-PI: Jimenez-Flores, Rafael (DPTC); Stanley Henderson (Dairy Sci)Personnel:

Jimenez-Flores, Rafael 07-133 CSU - Agricultural Research Initiative $123,782Characterization of functional properties and lipid profiles of cheese treated by supercritical CO2

Jimenez-Flores, Rafael 07-136 CSU - Agricultural Research Initiative (Systemwide)

$447,227Proteomic approach to study milk fat globule membrane proteins as biologically active compounds

Postdoc (DPTC)Personnel:

Jimenez-Flores, Rafael 08-049 Dairy Management, Inc. $133,505Survey, detection and identification of bacteria causing ropy milk defect in raw and pasteurized milk

; Research Associate (); Research Assistant ()Personnel:

Jimenez-Flores, Rafael 09-020 CA Dairy Research Foundation via University of California, Davis

$28,000Extending Shelf Life: Inactivation of Gram Positive Bacterial Spores in Fluid Milk Using UV Light Illumination

Research Associate (DPTC); Research Assistant (DPTC)Personnel:

Jimenez-Flores, Rafael 09-044 CA Dairy Research Foundation $152,117Spore reduction in milk powder using UV illumination technology

Co-PI: Gragson, Derek (Chem & Biochem); Research Associate (DPTC)Personnel:

Jimenez-Flores, Rafael 10-217 CA Dairy Research Foundation via University of

California, Davis$16,348Determination of Ultra Violet Light Resistance of Bacterial Spores in Milk to Enhance

Milk Powder Quality and Shelf-life

Research Associate (DPTC); Research Assistant (DPTC)Personnel:

Report Printed on December 29, 2014 1 of 3


This total excludes collaboration grants, gifts, donations and ‘fee for service’ awards, and only shows grants for which RJF was the PI, Co-PI or had a major role in obtaining the grant.


The following are all the grants for which RJF applied during the last 6 years.

college of food, agricultural, rafael jiménez- flores flores cv.pdfrafael jiménez-flores 6...

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