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Fernanda San Martin

Department of Food Sciences 

  • Associate Professor Food Science
765.496.1140
Nelson Hall of Food Science (NLSN) Room 3241
745 Agriculture Mall Dr
West Lafayette, IN 47907

Dr. San Martin's expertise is continuous microwave processing of fruit and vegetables purees. Nano and microencapsulation of bioactive compounds and natural antimicrobials based on high pressure homogenization. Dr. San Martin developed the Fermentation minor for undergraduate students that will be officially offered fall 2018 semester. 

Teaching
FS 442 Food Processing II
FS 447 Food Processing II Lab
FS 491 Agriculture Food in Spain
FS 554 Food Processing and Packaging
FS 591 Emerging Technologies for Food Processing

Current Graduate Students and Research Lab Members

Patents

Narsimhan, G., San Martin-Gonzalez, M. F., & Phoon, 0. Products containing partially hydrolyzed soy beta-conglycinin and related methods. U.S. Patent No. PCT/US2012/059034. Washington, D.C.: U.S. Patent and Trademark Office.

Phoon, P. Y., San Martin-Gonzalez, M. F., & Narsimhan, 0. Products containing partially hydrolyzed soy beta-conglycinin and related methods. U.S. Patent No. 65950.P1.US. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Scheffler, S. L., Wang, X., Huang, L., San Martin-Gonzalez, M., & Yao, Y. (2010). Phytoglycogen octenyl succinate, an amphiphilic carbohydrate nanoparticle, and epsilon-polylysine to improve lipid oxidative stability of emulsions. Journal of Agricultural and Food Chemistry, 58(1), 660–667.

San Martin-Gonzalez, M., Roach, A., & Harte, F. M. (2009). Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization. LWT Lebensmittel-Wissenschaft-und-Technologie, 42(1), 307-311.

Department of Food Science, 745 Agriculture Mall Drive, West Lafayette, IN 47907, (765) 494-8256

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