Prof. Rafael Jiménez-Flores

 

Rafael Jiménez-Flores originally from Mexico City. Got his undergraduate education at La Salle University in Mexico City with a major in Pharmaceutical Chemistry and Food Science. His MS degree is from Cornell University where he worked under Prof. Frank Kosikowski studying dairy technology, in particular milk ultrafiltration and protein based coffee whiteners. He also worked on applications of ultrafiltration in milk, and one of his patents is in a process to remove antibiotics from milk. He obtained his Ph D at UC Davis working with Dr. Tom Richardson on topics of milk proteins, chemistry and molecular biology. Among his projects he was among the first scientists that cloned milk proteins for their structure-function studies. He continued his work on dairy technology by focusing on milk fat, the milk fat globule membrane, and a process to remove cholesterol from butter oil.

His first academic position was as Assistant Professor at the University of Illinois in the department of Food Science and Nutrition, where he was in charge of the dairy chemistry and technology program. His teaching focused on dairy processing and dairy chemistry. His research on applications of molecular biology to bovine milk proteins. After 5 years at the University of Illinois, he moved to the California Central Coast at San Luis Obispo, to join the faculty of the Dairy Science Department at Cal Poly and form part of the Dairy Products Technology Center. His areas of research focused on novel methods for dairy processing, characterization of the milk fat globule membrane, surface interactions of milk components and bacteria, and among others, spore incidence in dairy processing plants and novel methods for prevention of contamination of milk powder.

He was the Director of the Cal Poly Center for Applications in Biotechnology. He has recently started his appointment as the JT ‘Stubby’ Parker Endowed Chair in Dairy Foods at The Ohio State University. Dr. Jimenez-Flores has 6 patents, numerous book chapters and over 150 peer reviewed articles covering several aspects of dairy science and technology.