Dr. Sergio Martinez-Monteagudo is Assistant Professor of Dairy and Food Science Department, South Dakota State University. He holds a degree in Chemical Engineering and M. Sc. in Food Science and Technology (UACH, Mexico). Dr. Martinez-Monteagudo earned his Ph.D. in Bioresource and Food Engineering (University of Alberta, Canada), and worked as a postdoctoral researcher at The Ohio State University. Dr. Martinez-Monteagudo has been working towards the advancement of various technologies such as pressure-assisted thermal processing, fractionation, vacuum impregnation, and high pressure homogenization. Dr. Martinez-Monteagudo’s research is targeted at the design of new technological approaches relating to novel applications in dairy manufacturing. He is interested in the relationship between engineering aspects of technology and product properties, all with an eye towards industrial applications.