B.S. (1998) University of Puerto Rico,
Ph.D. (2005) University of Wisconsin, Madison
To develop microbiology-based technologies for the improvement of the quality, safety, and value of the commercially available vegetable products. To develop improved techniques to prevent the growth of spoilage microorganisms and assure inactivation of pathogenic bacteria in acidified vegetable products. To study the microbial diversity present in fermented vegetables, primarily cucumbers.