Curriculum Vitae José Ignacio Reyes De Corcuera Personal Address: 1030 Laurel Springs Ct. Watkinsville GA, 306077 Telephone: (863) 207-4762 e-mail: [email protected] Work Address: Department of Food Science and Technology Food Science Building Athens, GA, 30602-2610 Telephone: (706) 542-5136 e-mail: [email protected] Education 2004 Ph.D. Engineering Science Washington State University, Pullman, WA. Dissertation title: Increased Sensitivity of Enzyme-Based Amperometric Glucose Biosensors and Their Application as Time-Temperature Integrators. 1998 M.S. Chemical Engineering Washington State University, Pullman, WA. Thesis title: A Prototype Instrument for Measurement of Lipoxygenase Activity and Control of Blanching Operations. 1995 B.S. Chemical Engineering National Autonomous University of Mexico, Mexico City. Thesis title: Development of Techniques for the Laboratory of Electrode Kinetics Professional experience 2013 - Associate Professor and Undergraduate Coordinator Department of Food Science and Technology, University of Georgia 40% Teaching, 40% Research, 20% Administration 2011 - 2013 Associate Professor of Food Process Engineering Citrus Research and Education Center, University of Florida 30% Teaching, 70% Research 2005 - 2011 Assistant Professor of Food Process Engineering Citrus Research and Education Center, University of Florida 2004 – 2005 Postdoctoral Research Associate at the Department of Food Science and Human Nutrition at Washington State University 1999 – 2004 Graduate Research Assistant responsible for the development of the Department of Biological Systems Engineering at Washington State University. 1994 - 1996 Trainee, Process Engineer, Project Manager at CPI - SÜDMO, Mexico City. 1 Teaching Experience 2006 – 2013 FOS 5561 ‘Citrus Processing Technology’ 3-credit graduate course taught at the Citrus Research and Education Center, University of Florida. Developed real-time remote laboratories and pilot plant demonstrations to teach simultaneously local and remote students. FOS 6936 ‘Sensors and data acquisition for biological sciences’ 2-credit course taught at the Citrus Research and Education Center, University of Florida. 2013 - 2018 FDST 2010 ‘Food Issues and Choices’ 3-credit introductory course to food science and food processing. 2013 - 2016 FDST 4400 ‘Senior Project’ 3-credit course, complement capstone course focusing on solving food industry in competing teams. Students also learn the principles of problem solving, conflict resolution and project management. 2016 FDST 7090E Innovations in Food Processing 3-credit graduate course taught to students enrolled in the Master of Food Technology program at UGA. 2013 - Present FYOS 1001 ‘Chocolate Science’ First Year Odyssey Seminar A 1- credit course that introduces first year students to Food Science and to the University of Georgia academic experience. 2015 - Present FDST 4012 ‘Food Processing II’ 3-credit course with laboratory on processing of liquid foods. In this course students are given three sets of problems. Students then must identify components that can be solved with knowledge from previous courses, identify data that needs to be collected in the laboratory and identify topics that need to be taught by the instructor. Students request the topics and laboratory exercises based on consensus need for learning and data collection. 2018 - Present FDST 4160 Choco Rica: The Science, History, and Culture of Chocolate. 2-credit study abroad course taught in Costa Rica. Includes visits to cacao farms, chocolate manufacturers, and CATIE. 2019 - Present FDST 2050 The Impact of Food on World History and Culture. 3- credit general education course that introduces students to the history of food, food processing and how it impacted history and culture. I designed this course in support to our recruitment efforst. It is part of the University of Georgia core-curriculum requirement in the category for World Language, Culture and History. Research interests Electrochemical enzyme biosensors Enzyme kinetics at high hydrostatic pressure Biofilm dynamics Metabolomics of foodborne and plant pathogens Cacao fermentation Food process engineering Beverage processing technology Instrumentation and real-time data acquisition 2 Mentoring activity Graduate Committee Chair for: 6 Ph.D. Students 14 M.S. Students Other Mentored 3 Postdoctoral Fellows Hosted 2 visiting scientists Hosted 1 international visiting undergraduate student. Hosted 2 emerging scholars (recent graduate) Supervised research experiences for 7 undergraduate students Mentored 7 undergraduate research students Previous International Interactions and Collaborations University of Molise, Italy Université d’Auvergne, France Universidad Nacional de Colombia Sede Manizales, Colombia Universidad Técnica Federico Santa Maria, Chile Commonwealth Scientific and Industrial Research Organization, Australia Current International Collaborations Escuela Superior Politécnica del Litoral, Ecuador Universidad de las Américas, Puebla, Mexico Other Relevant Training LEAD21 (2015-2016) University of Florida Teacher’s College (2008-2009) University of Georgia Teaching Academy (2013-2014) Year-long grant writing workshop (Grant Writers Seminars and Workshops LLC. (2006-2007) Publications Peer-reviewed published research or invited review articles (*corresponding author) 1. Li, X. Reyes-De-Corcuera, J.I.* (2021) Effect of pectinmethylesterase on the flow behavior of orange pulp. J. Food Sci. In press. (DOI: 10.1111/1750-3841.15665) 2. McLamore, E.S*., Alcocilja, E., Gomes, C., Gunasekaran, S., Jenkins, D., Li, Y., Mao, Y., Nugen, S.R., Reyes-De-Corcuera, J.I., Takhistov, P., Tsyusko, O., Cochran, J.P., Tzeng, T.R., Yoon, J.Y., Yu, C., Zhou, (2021) A. A FEAST of biosensors: food envinronment, agriculture, science, technology (FEAST) for biosensing in North America. (2021) Biosens. Bioelect. 178, 113011. 3. Yang, D. and Reyes-De-Corcuera, J.I.* (2021) Increased Activity of Alcohol Oxidase at High Hydrostatic Pressure. Enzyme Microb. Technol. 145, 109751. 4. Payne, E.M., Reyes-De-Corcuera, J.I.* (2021) Combined rotational and capillary rheomtery to determine slip coefficients and other rheological properties of orange pulp. J. Food Sci. 86(1):86-94 3 5. Yang, D. and Reyes-De-Corcuera, J.I.* (2020) Flow system to monitor biofilm formation from streams of controlled concentration of bacterial suspensions using electrochemical impedance. Biofouling 36:389-402. 6. Halalipour, A., Duff, M.R., Howell, E.E., Reyes-De-Corcuera, J.I.* (2020) Catalytic activity and stabilization of phenyl-modified glucose oxidase at high hydrostatic pressure Enzyme Microb. Technol. 137,109538. 7. Swada, J., Reyes De Corcuera J.I., Engleseth, N.J*. (2020) Impact of alternative thermal and non-thermal processing on the enzymatic activity of papaya and strawberry nectars and their blends. J.Food Eng. Technol. 9 (1): 1-14. 8. Yang, D. Olstad, H.E., Reyes-De-Corcuera, J.I.* (2020) Increased thermal stability of a glucose oxidase biosensor under high hydrostatic pressure. Enzyme Microb. Technol. 134, 109486. 9. Jenkins, D.M.*, Lee, B.E., Jun, S., Reyes-De-Corcuera, J.I., McLamore, E.S. (2019) ABE-Stat, a Fully Open-Source and Versatile Wireless Potentiostat Project Including Electrochemical Impedance Spectroscopy. J. Electrochem. Soc. 166: B3065-B3065. 10. Buchholz, M., Halalipour, A., Yang, D., Reyes-De-Corcuera, J.I.* (2019) Increased Stability of Alcohol Oxidase under High Hydrostatic Pressure. J. Food Eng. 246, 95- 101. 11. Ledesma-Escobar, C.A., Priego-Capote, F., Robles-Olvera, V.J., García-Torres, R. Reyes-De-Corcuera, J.I., Luque de Castro, M.D.* (2019) GC MS study of changes in polar/mid polar and volatile compounds in Persian lime (Citrus latifolia) during fruit growth. J. Food. Sci. Agric. 99: 1020-1028. ‐ ‐ 12. Reyes-De-Corcuera J.I.,* Olstad, H.E., García-Torres, R. (2018) Stability and stabilization of enzyme biosensors: The key to successful application and commercialization. Ann. Rev. Food Sci. Technol. 9: 293-322. 13. Halalipour, A., Duff, M.R., Howell, E.E., Reyes-De-Corcuera, J.I.* (2017). Effects of high hydrostatic pressure or hydrophobic modification on thermal stability of xanthine oxidase. Enzyme Microb. Technol. 103, 18-24 14. Halalipour, A., Duff, M.R., Howell, E.E., Reyes-De-Corcuera, J.I.* (2017). Glucose oxidase stabilization against thermal inactivation using high hydrostatic pressure and hydrophobic modification. Biotechnol. Bioeng. 114: 516-525. 15. Hijaz, F.M. Manthey, J.A., Folimonova, S.Y., Davis, C.L., Jones, S.E., Reyes-De- Corcuera, J.I.* (2014) An HPLC-MS Characterization of the Changes in Sweet Orange Leaf Metabolome Following Infection by the Bacterial Pathogen Canditatus Liberibacter asiaticus (Clas). Plos One 8: (11), e79485 http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0079485 16. Tomlin, B.D., Jones, S.E., Teixeira, A.A., Correll, M.J., Reyes-De-Corcuera, J.I.* (2014) Kinetics of viscosity reduction of pectin solutions using a pectinase formulation at high hydrostatic pressure. J. Food. Eng. 129:47-52. 17. Janve, B., Yang, W.*, Reyes-De-Corcuera, J.I., Marshall, M.R., Gregory, J.F., (2014) Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light. J. Food. Sci. 79: C8-C18. 18. Timson, M.J., Duff, M.R., Dickey, G. Saxton, A.M. Reyes-De-Corcuera, J.I., Howell, E.E. * (2013) Further studies on the role of water in R67 dihydrofolate reductase. Biochemistry. 52: 2118-2127. 4 19. Tomlin, B.D., Jones, S.E., Reyes-De-Corcuera, J.I.* (2013) High hydrostatic pressure