Home A-Z INDEX Español
ENERGY ENGINEERING
Faculty
Imagen Profesores
Pleca Profesores
Department professors
Return to the list of teachers»
ENRIQUE PALOU GARCÍAENRIQUE PALOU GARCÍA
ENRIQUE PALOU GARCÍA

Degrees:
Doctorado en Ciencias de la Ingeniería, Washington State University.
Maestría en Ciencias con especialidad en Ingeniería de Alimentos, Universidad de las Américas Puebla.
Licenciatura en Ingeniería Química, Universidad Iberoamericana .

MIEMBRO DEL SISTEMA NACIONAL DE INVESTIGADORES (SNI) Nivel 3

Areas of interest:
Tecnologías emergentes para el procesamiento de alimentos Microbiología predictiva Antimicrobianos naturales Aprendizaje activo y cooperativo Evaluación formativa
Enrique Palou is Distinguished Professor and Past-Chair, Chemical, Food, and Environmental Engineering Department, and director of the Center for Science, Engineering, and Technology Education (CECIT) at Universidad de las Américas Puebla in Mexico. Professor Palou is Editorial Board Member and Associate Editor of the Journal of Food Science as well as the Education Research International journal, and was Chair of the Education Division of the Institute of Food Technologists in 2008-2009. Dr. Palou received his Ph.D. degree in Engineering Science from Washington State University; a M.Sc. degree in Food Engineering from the Universidad de las Américas Puebla; and a B.S. in Chemical Engineering from Universidad Iberoamericana in Mexico City.

Dr. Palou is co-author of the book Nonthermal Preservation of Foods published by Marcel Dekker and translated to Spanish by Acribia. Professor Palou has edited other 2 books, published 48 book chapters and more than 245 scientific publications. He has presented more than 475 technical conferences at international meetings. His research interests include emerging technologies for food processing, predictive microbiology, natural antimicrobials, innovative fruit processing technologies, active and cooperative learning, creating effective learning environments, and building rigorous research capacity in science, engineering and technology education. Dr. Palou has been PI or Co-PI in over 55 research projects (national and international funding) for more than $ 8.5 million USD and has participated in several consulting projects for the food industry. He has been the major professor of 22 Ph.D., 20 M.S., and 35 B.S. students; is currently advising 3 Ph.D. students. His former students hold important positions of leadership in academia and industry.

The National Research System of Mexico elected Dr. Palou as National Researcher since 1998, and nowadays is National Researcher Level 3 (highest possible). He was also elected Member of the Mexican National Academy of Engineering in 2000 and to the Mexican National Academy of Sciences in 2012. He is Fellow of the Institute of Food Technologists (IFT) and member of the American Society for Engineering Education (ASEE), International Association for Food Protection (IAFP), and as well as of the Honor Society of Phi Kappa Phi and the Honor Society of Phi Tau Sigma. Professor Palou was Treasurer of the International Association for Engineering and Food (IAEF) in 1998-2000; he is past-chair of the IFT Higher Education Review Board.

Dr. Palou has taught Calculus; General Chemistry; Food Chemistry; Introduction to Engineering Design; Advanced Food Chemistry; Emerging Food Preservation Technologies; Predictive Microbiology; How People Learn Science, Engineering and Technology: Incorporating Theory and Research Into Educational Practice; Effective Learning Environments for Science, Engineering, and Technology; Effective Teaching; Creating Significant Learning Experiences; Ph.D. Research Seminars; as well as many workshops in several Iberoamerican countries. He has been awarded University-wide awards for teaching excellence six times.

Professor Palou is founding director of CECIT since 2003, which is stimulating new paradigms in science, engineering and technology education research. He was instrumental in the development of two new Ph.D. programs at Universidad de las Américas Puebla, one in Food Science, and another in Science, Engineering and Technology Education; the first PhD classes began in August 2006.

Dr. Palou envisions Science, Engineering, and Technology Education as a forum to promote “scholarly teaching”, which requires that we move from theories of learning to practice. He has been a strong supporter of “the scholarship of teaching and learning,” which assumes that teaching and learning are complex processes that are not easily observed, measured, or improved and require scholarly study. In other words, the nexus between science, technology, and engineering teaching and learning is viewed by Dr. Palou as a legitimate site of inquiry that needs a scholarly community and infrastructure to support its investigation of teaching-learning problems – along with occasions for a public exchange of ideas, habits of peer review, and professional rewards. Professor Palou’s ultimate goal is to yield well-rounded, professionally oriented scientists, technologists, and engineers with a holistic outlook and the ability to assume leadership roles in the global industry, academe, and society.
  

 
 

Producción de investigación
Sección 
 
Año




Congresos Nacionales

2019
lncidencia de diversas especies de mohos en frutos secos de venta a granel en mercados de Mexico., Tipo de participación: Cartel Nombre del congreso: Congreso de Inocuidad Alimentaria 2019. Asociación Mexicana para la Protección de los Alimentos (AMEPAL).



Congresos Internacionales

2019
Influence of Chemical Structure of Compounds Present in Essential Oils on Their Antimicrobial Activity., Tipo de participación: Cartel Nombre del congreso: 2nd Process System Engineering Workshop, Nuevo Vallarta, Mexico, January 2019



Artículos de investigación

2023
Rapid screening of mayonaisse quality using computer vision and machine learning, Nombre de la revista: Journal of Food Measurement and Characterization, Volumen: 1, Número: 1, Páginas: , DOI: 10.1007/s11694-023-01814-x, ISSN: 21934126, 21934134

2020
Essential oils in vapor phase as alternative antimicrobials: A review, Nombre de la revista: Critical Reviews in Food Science and Nutrition, Volumen: 60, Número: 10, Páginas: , DOI: 10.108010408398.2019.1586641., ISSN: 10408398, 15497852

2020
**Essential oils in vapor phase as alternative antimicrobials: A review, Nombre de la revista: Critical Reviews in Food Science and Nutrition, Volumen: , Número: , Páginas: , DOI: 10.1080/10408398.2019.1586641, ISSN: 10408398, 15497852

2020
Modeling Salmonella (S. Typhimurium ATCC14028, ATCC 13311, S. Typhi ATCC 19430, and S. enterica) and Listeria (L. monocytogenes Scott A, ATCC 7644, and CDBB-B-1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration, Nombre de la revista: ,, Volumen: , Número: , Páginas: , DOI: https://doi.org/10.1111/jfpp.14718, ISSN:

2019
Antimicrobial, cytotoxic, and anti-inflammatory activities of Pimenta dioica and Rosmarinus officinalis essential oils., Nombre de la revista: BioMed Research International, Volumen: 2019, Número: , Páginas: , DOI: 10.115520191639726, ISSN: 23146133, 23146141

2019
Characterization and effectiveness of short-wave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice., Nombre de la revista: ,, Volumen: 241, Número: , Páginas: , DOI: , ISSN:

2019
Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya puree-based edible films and coatings, as evaluated by response surface methodology., Nombre de la revista: ,, Volumen: 101, Número: , Páginas: , DOI: , ISSN:

2019
Studying microwave assisted extraction of Laurus nobilis essential oil: Static and dynamic modeling., Nombre de la revista: ,, Volumen: 247, Número: , Páginas: , DOI: https://doi.org/10.1016/j.jfoodeng.2018.11.007, ISSN:

2019
Stability of Palm Olein with or without antioxidants during industrial Continuous Deep-fat frying of Wheat Snacks. , Nombre de la revista: Journal of Oil Palm Research, Volumen: 31, Número: 2, Páginas: , DOI: 10.21894/jopr.2019.0017, ISSN: 15112780

2019
Cinnamaldehyde-loaded chitosan nanoparticles: characterization and antimicrobial activity., Nombre de la revista: ,, Volumen: 9, Número: 4, Páginas: , DOI: 10.33263/BRIAC94.060065, ISSN:

2019
Antimicrobial activity and physicochemical characterization of oregano, thyme and clove leave essential oils, nonencapsulated and nanoencapsulated, using emulsification, Nombre de la revista: Applied Food Biotechnology, Volumen: 6, Número: 4, Páginas: , DOI: 10.22037/afb.v6i4.25541, ISSN: 23455357, 24234214

2019
**Studying microwave assisted extraction of Laurus nobilis essential oil, Nombre de la revista: ,, Volumen: 84, Número: 6, Páginas: , DOI: 10.1016/j.jfoodeng.2018.11.007, ISSN:

2019
Complex Coacervation between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents, Nombre de la revista: ,, Volumen: 84, Número: 6, Páginas: , DOI: 10.1111/1750-3841.14605, ISSN:

2019
Antimicrobial activity of nanoemulsions of cinnamon, rosemary, and oregano essential oils on fresh celery, Nombre de la revista: ,, Volumen: 112, Número: , Páginas: , DOI: 10.1016/j.lwt.2019.06.014, ISSN:

2019
**Antimicrobial, cytotoxic, and anti-inflammatory activities of Pimenta dioica and Rosmarinus officinalis essential oils, Nombre de la revista: BioMed Research International, Volumen: , Número: , Páginas: , DOI: 10.1155/2019/1639726, ISSN: 23146133, 23146141

2019
**High Intensity Light Pulses to Inactivate Salmonella Typhimurium on Mexican Chia (Salvia hispanica L.) Seeds, Nombre de la revista: ,, Volumen: 82, Número: 8, Páginas: , DOI: 10.4315/0362-028X.JFP-18-577, ISSN:

2019
**Growth and viability of Lactobacillus acidophilus NRRL B-4495, L. casei NRRL B-1922 and L. plantarum NRRL B-4496 in milk supplemented with cysteine, ascorbic acid and tocopherols, Nombre de la revista: ,, Volumen: 97, Número: , Páginas: , DOI: 10.1016/j.idairyj.2019.05.003, ISSN:

2019
Antimicrobial activity of Mexican oregano (Lippia berlandieri), thyme (Thymus vulgaris), and mustard (Brassica nigra) essential oils in gaseous phase, Nombre de la revista: ,, Volumen: 131, Número: , Páginas: , DOI: 10.1016/j.indcrop.2019.01.036, ISSN:

2019
**Characterization and effectiveness of short-wave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice, Nombre de la revista: ,, Volumen: 241, Número: , Páginas: , DOI: 10.1016/j.jfoodeng.2018.08.011, ISSN:

2019
**Effects of alginate-glycerol-citric acid concentrations on selected physical, mechanical, and barrier properties of papaya pureebased edible films and coatings, as evaluated by response surface methodology, Nombre de la revista: ,, Volumen: 101, Número: , Páginas: , DOI: 10.1016/j.lwt.2018.11.005, ISSN:

2019
**Evaluation of the efficiency of allspice, thyme and rosemary essential oils on two foodborne pathogens in in-vitro and on alfalfa seeds, and their effect on sensory characteristics of the sprouts, Nombre de la revista: ,, Volumen: 295, Número: , Páginas: , DOI: 10.1016/j.ijfoodmicro.2019.02.008, ISSN:

2019
Algunos factores de riesgo para listerosis asociados con carnes frías, Nombre de la revista: Entorno UDLAP,, Volumen: , Número: 7, Páginas: , DOI: https://entorno.udlap.mx/factores-de-riesgo-para-listerosis/, ISSN: 2494-0147



Libros Editorial Internacional

2020
Technology, Science and Culture. A Global Vision, Volume II., ISBN: 9781789843064

2020
Nanoengineering in the Beverage Industry, ISBN: 9780128166772

2019
Preservatives for the Beverage Industry. , ISBN: 9780128166857

2019
Technology, Science, and Culture: A Global Vision, ISBN: 9781789852738

2019
Water Activity in Foods: Fundamentals and Applications, ISBN: 9781118768310

 
Return to the list of teachers»
 
All Rights Reserved © 2024. Universidad de las Américas Puebla. Sta. Catarina Mártir. Cholula, Puebla. 72810. Mexico | Admissions: informes.nuevoingreso@udlap.mx Telephone: +52 (222) 229 20 00 | Admisiones +52 (222) 229 2112 | Privacy notice
Botón Arriba

Bachelor