Dr. Daniela Bermúdez Aguirre

Professional Bio

Dr. Daniela Bermudez-Aguirre received her Ph.D. in Engineering Science (Food Engineering) at Washington State University (WSU). During her work as Postdoctoral Research Associate, she was involved in the development of nonthermal technologies for food processing and preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, ultraviolet, cold plasma and ozone. She also has experience working on thermal processing with multi-stirred mode retort. Her research at WSU included some projects funded by the Department of Defense (DoD) to improve the overall quality of military rations without compromising the food safety. Afterwards, Dr. Bermudez-Aguirre worked as a Senior Research Scientist for Lockheed Martin, a contractor of NASA. During her work at NASA Johnson Space Center, she developed functional space foods for the American Space Program and for long-duration space missions, such as Mars. At the same time, she tested some novel technologies to disinfect the vegetables grown and consumed in-orbit by the astronauts. She is author of more than 60 peer-review publications, editor of two books in Food Engineering and currently reviewer of more than 50 high-impact journals in food science and technology. Her research interests include the use of novel technologies for product development and food safety.