Ernesto Hernandez

Hernandez

Ernesto Hernandez, PhD.

Lecturer

Department of Human Sciences

 emh060@91做厙.EDU  | Virtual 

Curriculum Vitae

Bio

Dr. Hernandez is currently a Food Science and Nutrition Lecturer at 91做厙 in the Department of Human Sciences. Previously, he served as the Principal Consultant with Advanced Lipid Consultants, Director of Process Development with Omega Protein Inc., and was faculty at Texas A&M University in the Food Science Graduate program.  He received his Ph.D. in Food Engineering from the University of Massachusetts, an M.S. in Food Science and Technology from Oregon State Univ., and a B.S. in Chemical Engineering from the University of Guanajuato, Mexico.

Dr. Hernandez has wide expertise in new food technologies with an emphasis on the processing and nutrition of lipids and proteins.  He is co-author of 2 books on advanced lipid processing and nutrition and has published widely in different areas of food processing and engineering.  He also holds patents on new purification techniques for edible oils and enzymatic modification of lipids.

Education

  • PhD, Food Engineering. University of Massachusetts, Amherst, MA. 1987.

  • M.S. Food Science and Technology. Oregon State Univ., Corvallis, OR. 1982.

  • B.S. Chemical Engineering. University of Guanajuato, Guanajuato, Mexico. 1978.

Experience

  • Advanced Lipid Consultants, Tomball, TX.

  • Omega Protein Inc., Houston TX.

  • Texas A&M University, College Station, TX.

  • USDA Citrus and Subtropical Prod. Lab., Winter Haven, FL.

  • Univ. of Florida/Inst. of Food and Agr. Sci., Lake Alfred, FL.

Selected Publications

  • Hernandez, E. 2020. Pharmaceutical and Cosmetic Use of Lipids. Chapter in “Bailey’s Industrial Oils and Fat Products” (F. Shahidi. editor). John Wiley & Sons, Inc., New York, NY.

  • Hernandez, E. 2020. Processing of Fats and Oils Using Membrane Technologies. Chapter in “Bailey’s Industrial Oils and Fat Products” (F. Shahidi. editor). John Wiley & Sons, Inc., New York, NY.

  • Hernandez, E. 2015. Specialty Oils. Functional and Nutraceutical Properties. Chapter 4 in “Functional dietary lipids: food formulation, consumer issues and innovation for health” Edited by T.M Sanders, Elsevier-Woodhead Publ. London, UK.

  • Hernandez, E. 2015. Omega 3 Oils and Blends. Chapter in “Trait Modified Oils in Foods”, Edited by F. Orthoefer and G. List, Chapter 11, pp169-197, Wiley-Blackwell Publishing, New York, N.Y.