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Arturo Alejandro Mayorga Martínez Address: Bachilleres 31 Int. 2 Monterrey, N.L. Zip Code: 64700 Cellphone: 811 705 7707 Email: [email protected] M.Sc. Food Engineering Thanks to the scholarship that the National Council of Science and Technology (CONACYT) granted me, in June 2014, I completed my Master’s degree in Food Engineering in the department of Bioresource Engineering of McGill University, in Canada. Besides the use of equipment (e.g. Instron machine, texturometer, colorimeter, hyperspectral imaging) during my Master’s, I learned some programming: MATLAB and SAS, for the analysis of hyperspectral images and statistical purposes, respectively. Although my work experience has been in the academic environment —from June 2014 to the present, I have been working at the Monterrey Institute of Technology and Higher Education (ITESM)—, I have been involved in projects related to research and development of new products, and I have trained people so that they learn how to produce them in a food processing plant in Puebla. In the same institution, I have also been engaged in projects related to the development of non-destructive methods for quality evaluation of fruits (e.g. guava, prickly pear, and pitaya). Currently, I am studying the dielectric properties (e.g. capacitance, impedance) of guava to see how they correlate to the maturity stage of the fruit. The results of these projects have great potential to be exploited in the horticultural industry. I have also experience in teaching university courses. Education: M.Sc. Food Engineering, 2012-2014 Obtaining a GPA of 3.87/4.00 McGill University Montreal, Canada B.Sc. Food Industries Engineer, 2005-2010 Mención honorífica (highest GPA average from my generation) HACCP Certification Instituto Tecnológico de Estudios Superiores de Monterrey Monterrey, México Interchange in the program of Food Science, 2009 McGill University Montreal, Canada Professional achievements: I am part of a project entitled “Life options for vulnerable communities.” The 46 th Congress of Research and Development of ITESM elected this project as one of the top 10 research projects that are transforming Mexico. This was in January 2016 at ITESM, in Monterrey, Mexico (See video here: http://bit.ly/29pZCFx). My project “Development of predictive models of maturity indexes of Mexican cactacea: prickly pear and pitaya” was presented at the conference that was to commemorate the 50 th volume of the International Journal of Food Science and Technology, which took place on February 2015 at Lincoln University, in New Zealand. My project “Development of an objective freshness index for an American variety of eggplant (Solanum melongena L. cv. Traviata)" was presented at the 2014 American Society of Agricultural and Biological Engineers (ASABE) Annual International Meeting, held on July 2014 in Montreal, Canada.

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Arturo Alejandro Mayorga Martínez

Address: Bachilleres 31 Int. 2 Monterrey, N.L. Zip Code: 64700

Cellphone: 811 705 7707 Email: [email protected]

M.Sc. Food Engineering

Thanks to the scholarship that the National Council of Science and Technology (CONACYT) granted me, in June 2014, I completed my Master’s degree in Food Engineering in the department of Bioresource Engineering of McGill University, in Canada. Besides the use of equipment (e.g. Instron machine, texturometer, colorimeter, hyperspectral imaging) during my Master’s, I learned some programming: MATLAB and SAS, for the analysis of hyperspectral images and statistical purposes, respectively. Although my work experience has been in the academic environment —from June 2014 to the present, I have been working at the Monterrey Institute of Technology and Higher Education (ITESM)—, I have been involved in projects related to research and development of new products, and I have trained people so that they learn how to produce them in a food processing plant in Puebla. In the same institution, I have also been engaged in projects related to the development of non-destructive methods for quality evaluation of fruits (e.g. guava, prickly pear, and pitaya). Currently, I am studying the dielectric properties (e.g. capacitance, impedance) of guava to see how they correlate to the maturity stage of the fruit. The results of these projects have great potential to be exploited in the horticultural industry. I have also experience in teaching university courses.

Education:

M.Sc. Food Engineering, 2012-2014 Obtaining a GPA of 3.87/4.00 McGill University Montreal, Canada B.Sc. Food Industries Engineer, 2005-2010 Mención honorífica (highest GPA average from my generation) HACCP Certification Instituto Tecnológico de Estudios Superiores de Monterrey Monterrey, México Interchange in the program of Food Science, 2009 McGill University Montreal, Canada

Professional achievements:

I am part of a project entitled “Life options for vulnerable communities.” The 46th Congress of Research and Development of ITESM elected this project as one of the top 10 research projects that are transforming Mexico. This was in January 2016 at ITESM, in Monterrey, Mexico (See video here: http://bit.ly/29pZCFx). My project “Development of predictive models of maturity indexes of Mexican cactacea: prickly pear and pitaya” was presented at the conference that was to commemorate the 50th volume of the International Journal of Food Science and Technology, which took place on February 2015 at Lincoln University, in New Zealand. My project “Development of an objective freshness index for an American variety of eggplant (Solanum melongena L. cv. Traviata)" was presented at the 2014 American Society of Agricultural and Biological Engineers (ASABE) Annual International Meeting, held on July 2014 in Montreal, Canada.

Symposium:

Symposiums “Alimenta tu ingenio” at Tecnológico de Monterrey, campus Monterrey, in 2008, 2009, and 2010; World Agronomy Congress (Congrès Mondial des Agronomes) in 2012, in Quebec city, Canada.

Published work (or accepted for publication):

Mayorga-Martínez, A.A. Olvera-Trejo, D., Elías-Zúñiga, A., Chuck-Hernández, C. 2016. Non-destructive

assessment of guava (Psidium guajava L.) maturity and firmness based on mechanical vibration response. Food and Bioprocess Technology. Available on: http://bit.ly/23uMemU

Mayorga-Martínez, A.A. Schwinghamer, T.D. & Ngadi, M.O. 2016. Development of an objective freshness index for a variety of Mediterranean Eggplant. International Journal of Postharvest Technology and Innovation.

Mayorga-Martínez, A.A., Ngadi, M.O. 2014. Non-destructive approaches for quality evaluation of eggplant (Solanum melongena L. cv. Traviata). Master’s thesis. http://bit.ly/295mQAX

Sandate-Flores, L., Rodríguez-Rodríguez, J., Mayorga-Martínez, A.A., Calvo-Segura, S., Chuck-Hernández, C. 2016. Evaluation of different methods for betanin quantification in pitaya (Stenocereus spp.) Journal of Nutraceutics, Functional Foods, and Healthy Ingredients. Available on: http://bit.ly/1VMzSYa

University projects and presentations:

2010. Elaboration of an edible film from nopal (Opuntia cactaceae) mucilage to use it as fruit coating. Fruits

and Vegetables Processing Laboratory. ITESM, Monterrey campus. 2010. Study of the technical and economical feasibility of an industry of spread cheese with red prickly pear

jam. Food Industries Design. ITESM, Monterrey campus. 2009. Elaboration of an exotic snack of nixtamalized corn with grasshoppers added to increase its protein

content. Cereals Processing Laboratory. ITESM, Monterrey campus. 2008. Effectiveness of oregano as an antioxidant and antimicrobial agent in the elaboration of a free lactose

cheese. Milk and Dairy Products Laboratory. ITESM, Monterrey campus.

Languages: I scored 600 in TOEFL ITP, taken in 2016.

Computer skills: Advanced level in Microsoft Office tools: Word, Excel, and Power Point; Internet for research and other purposes; medium level in programming in Fortran, SAS, and MATLAB; advanced level in Minitab for statistical data analyses.

Work experience: Monterrey Institute of Technology and Higher Education (ITESM) Monterrey, Mexico Specialist, June 2014 to date

— Thanks to the support from the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food (SAGARPA), a food processing plant was built in a vulnerable community from Puebla, Mexico. I gave valuable insight in the designing of that plant (from the food safety perspective).

— I participated in developing standardized processes to obtain products based on pulp and peel of pitaya (e.g. jams, candies, cookies, etc.) and peanuts (e.g. mazapans, peanut butter, etc.) for the same food processing plant. I took my part in the design of the labelling of those products as well.

— I took leadership in training people from the community in Puebla so that learned how to produce, following the good manufacture practices, the food products developed in the lab. They now have value-added products to offer in the local market, using the cultivars that they harvest. Due to their low nutritional and irrigation requirements, both pitaya and peanut are highly sustainable cultivars.

— I have been involved in research projects related to quality evaluation of Mexican fruits, such as guava, prickly pear, and pitaya. The innovation in the methods that I developed is that they are fast and non-destructive. Therefore, they can be used in the horticultural industry for fruit quality evaluation and classification of each individual fruit, rather than a few samples per batch.

Monterrey Institute of Technology and Higher Education (ITESM) Monterrey, Mexico Assistant professor, August 2014 to date

— January-May 2016: Food Chemistry Laboratory — August-December 2015: Postharvest Technology and Physiology — August-December 2015: Viticulture and Enology* — September 2015: Fighting the Apocalypse Bacteria^ — January-May 2015: Fundamentals of Food Processing Laboratory† — August-December 2014: Fundamentals of Food Processing† — August-December 2014: Postharvest Technology and Physiology†

*I taught that course together with an enologist from Casa Madero, the oldest winery in the Americas. ^That was an activity that I developed for the Semana i, which is an initiative of the ITESM. During one week, the students that took my activity designed dynamic and interactive training courses for the personnel from the Monterrey Food Bank. The students included, among other things, topics about food quality and food safety. †I guided my students from those courses in projects related to food safety of the Monterrey Food Bank. Alimentos 29 Monterrey, Mexico Technical assistant, August-December 2010

— I participated in the standardisation of processes of gourmet sauces elaboration. — I helped develop and implement good manufacture practices (GMP).

Sigma Foods Monterrey, Mexico Research assistant, February-August 2010

— I worked in the research of the production of low equivalent dextrose maltodextrins to be used as fat replacers in meat products.

— I did all the required statistical work using Excel, Minitab, and SAS.

Other skills:

Creative writing and poetry (publication pending); guitarist and composer; gymnastics and fitness enthusiast.