- Undergraduate Education
- B.S., Campinas State University, Food Engineering, 1980
- Graduate Education
- M.S., Michigan State University, Agricultural Engineering, 1984
- Ph.D., Michigan State University, Agricultural Engineering, 1990
- 2014-2015 William Keeler Faculty Fellow, College of Engineering | Spring 2015
- 2015 IFT Food Engineering Division Outstanding Service Award
- 2017 BAEN Professor of the Year
- 2019 IFT Fellow
Characterization of food and biological materials, food rheology, food safety technologies including irradiation and active packaging, AI-driven methods to improve food safety.
Tong, Z., Moreira, R.G. and Castell-Perez, M.E. 2018. Effect of vacuum impregnation on quality of fresh and electron-beam irradiated highbush blueberries (Vaccinium corymbosum L.) under refrigerated storage. Journal of Food Processing and Preservation. Accepted April 23, 2018. In press.
Joshi, B., Omac, B., Moreira, R.G., and Castell-Perez, M.E. 2018. A process to decontaminate sliced fresh cucumber (Cucumis sativus) using electron beam irradiation. LWT-Food Science and Technology 91, 95-101.
Omac, B., Moreira, R.G. and Castell-Perez, M.E. 2018. Quantifying growth of cold-adapted Listeria monocytogenes and Listeria innocua on fresh spinach leaves at refrigeration temperatures. Journal of Food Engineering 224, 17-26. Accepted December 20 2017.
Guzel M, Moreira RG, Omac B, Castell-Perez E. 2017. Quantifying the effectiveness of washing treatments on the microbial quality of fresh cut romaine lettuce and cantaloupe. LWT-Food Science and Technology 80, 270-276. A
Omac B, Moreira RG, Puerta-Gomez AF, Castell-Perez E. 2017. Effect of intervention strategies on the risk of infection from Listeria monocytogenes due to consumption of fresh baby spinach leaves: A quantitative approach. LWT-Food Science and Technology 80: 208-220.
Edwards, K., Faulkner, W.B., Castell-Perez, E., Riaz, M. and Mack, C. 2017. Preliminary evaluation of a process for producing refined guar splits for a target guar solution viscosity. Applied Engineering in Agriculture 33(2), 1-16.
B.L. Booren, M.E. Castell-Perez, and R.K. Miller. 2017. Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork. Journal of Texture Studies, 1-12.
Puerta-Gomez, A.F. and Castell-Perez. M.E. 2017. Visual spectroscopy method to evaluate entrapment efficiency of electrostatically precipitated proteins in combination with octenyl succinic anhydrate (OSA)-modified polysaccharides. Food Hydrocolloids 63, 160-169.
Kim, J., Moreira, R.G. and Castell-Perez, M.E. 2017. Food phantoms and absorbed dose simulation. Chapter 6 in: Food Irradiation Technologies – Applications for Preservation. Royal Society of Chemistry, Cambridge, UK.
Girard, A., Castell-Perez, M.E., Bean, S.R. and Awika, J. 2016. Effect of condensed tannin profile on wheat flour dough rheology. Journal of Agricultural and Food Chemistry, 64(39), 7348-7356.
Puerta-Gomez, A.F. and Castell-Perez, M.E. 2016. Studies on self-assembly interactions of proteins and octenyl succinic anhydrate (OSA)-modified depolymerized waxy rice starch using rheological principles. Journal of Applied Polymer Science 133(27), July 2016.
Tuncil, Y.E., Jondiko, T., Castell-Perez, M.E., Puerta-Gomez, A.F., Awika, J.M. 2016. Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality. LWT-Food Science and Technology 68, 329-333.
Tuncil Y.E., Jondiko T., Castell-Perez M.E., Puerta-Gomez, A. and Awika J.M. 2016. Small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour tortilla quality. LWT – Food Science and Technology. Accepted for publication December 17, 2015.