Leadership & Faculty
Co-Director
Efren Delgado
(575) 646-1759
edelgad@nmsu.edu
Efren Delgado is an associate professor within the Family and Consumer Science Department with a focus in food science and technology. His Ph.D. is in Food Science from Technische Universitaet Berlin, Germany and has been with NMSU 2013. Dr. Delgado’s research interests include functional foods, protein isolation and separation, extrusion technology, microencapsulation, product development, and cereal technology and feed technology.
Co-Director
Jay Lillywhite
(575) 646-5321
lillywhi@nmsu.edu
Jay Lillywhite is an assistant dean for economic and rural development in the College of Agricultural, Consumer, and Environmental Sciences. Dr. Lillywhite joined New Mexico State University after graduating from Purdue University in 2003. His areas of expertise include agribusiness management, marketing, and risk management. He teaches a graduate-level course in economic and financial analysis of agribusiness. His research has included explorations of consumer preferences, market development for agricultural products, and agribusiness feasibility.
Food Bioprocessing Assistant Professor
Dr. Sergio Martinez-Monteagudo
Bio
Dr. Martinez-Monteagudo is an Assistant Professor within the Departments of Family and Consumer Sciences and Chemical & Materials Engineering at New Mexico State University. His appointment aims at bioprocessing and value creation within the agricultural chain, from farm to end-product. Before joining NMSU, Dr. Martinez-Monteagudo worked as an Assistant Professor at South Dakota State University, where he conducted research in the area of value-added, technology development, and dairy engineering. He holds a degree in Chemical Engineering, and a Master's degree in Food Science and Technology from the Autonomous University of Chihuahua (2005, Mexico). Dr. Martinez-Monteagudo earned his Ph.D. in Bioresource and Food Engineering from the University of Alberta (2013, Canada). He also worked as a postdoctoral researcher in Food Safety Engineering at Ohio State University (2013-2015).
CESFAS Interest
The generation of waste and byproducts is ubiquitous throughout the entire agricultural chain. Instead of landfilling, these materials can be turned into value-added products, such as fine chemicals, micronutrients, ingredients, and additives. Creating values from waste and byproducts is multidisciplinary in nature since it involves the application of a number of disciplines to create a desirable modification. The Center of Excellence in Sustainable Food and Agricultural Systems (CESFAS) offers a unique platform for such transformation. Only a handful of programs of its kind in the world. I am humbled to work at the CESFAS and having the opportunity to create a more sustainable agriculture within a transdisciplinary environment
Microbial Food Safety Assistant Professor
Dr. Luis Sabillon Galeas
Bio
Dr. Luis Sabillón is an Assistant Professor at New Mexico State University (NMSU) – Department of Family and Consumer Sciences. Dr. Sabillón’s primary responsibilities include the development of research and education programs designed to address microbiological risks, from farm-to-fork, associated with New Mexico commodities and food products. Before joining NMSU, Luis worked as an Assistant Professor of Practice at the University of Nebraska-Lincoln (UNL) where he conducted research in the area of applied food safety and process validation, and also taught two upper-level undergraduate courses in the area of commodity processing. Originally from Honduras, Dr. Sabillón received his BS from Zamorano University in Honduras; MSc and PhD in Food Science and Technology from UNL. He also worked as a postdoctoral researcher in Applied Food Safety and Quality at UNL. In this role, he conducted applied research projects in food microbiology, provided technical assistance to the food industry, and assisted in the development of research and educational programming aimed at improving the safety and security of stored crops in developing countries.
CESFAS Interest
Food contamination not only has direct health consequences but also affects the economy and society as a whole. Achieving food safety requires a multi-sectoral and multi-disciplinary effort demanding expertise from a range of different disciplines. NMSU's Center of Excellence in Sustainable Food and Agricultural Systems (CESFAS) offers a unique platform where academia, industry, and government come together to conduct innovative, transdisciplinary, and collaborative research to improve food safety and security. I am excited to be part of CESFAS and having the opportunity to work with dedicated scientists and professionals in advancing common goals such as protecting public health and building a safer and more sustainable food supply chain.