Luis E. Sabillón Email & Phone Number

Lincoln, Ne, Us

Las Cruces, New Mexico, United States

Lincoln, Nebraska

Lincoln, Nebraska

Design and execute experiments to improve the safety of wheat flour and wheat-based products through pre- and post-milling interventions, as well as assist with any research related to outreach and extension programs.Provide technical assistance in the ongoing microbiological testing that The Food Processing Center offers to the food industry. Provide technical assistance in mycotoxin detection, improvement of postharvest practices, and reduction of postharvest losses of staple crops produced by smallholder farmers in developing countries through The Feed the Future Innovation Lab for the Reduction of Post-Harvest Loss.

Introduction to Agricultural and Natural Resource Systems (AGRI/NRES 103), August 2015 – December 2015 • Assisted head faculty member in assessing student learning from in-class interactions; grading of assignments, quizzes, and exams; and record keeping. • Worked with 30 assigned students during lecture discussions and activities. • Assisted students in developing a final project and provided them with critical feedback to prepare them for a poster session.Dairy Products Technology (FDST 429/829), January 2015 – May 2015Food Microbiology Laboratory (FDST 406/806), August 2013 – December 2013• Directed and supervised laboratory sessions/experiments throughout the duration of the course.• Assisted head faculty member with classroom instruction materials; grading of assignments, tests, exams, and lab notebooks; along with record keeping.

Directed and coordinated the daily plant operational activities to ensure that total manufacturing objectives were accomplished in a timely and cost-effective manner. Supervised a team of 7 employees on a day-to-day basis. Implemented processing improvements in an effort to increase efficiency, productivity, and safety.Instructed and supervised junior and senior students as they engaged in the meat processing operations as part of the learning-by-doing program implemented by Zamorano University. Provided extensive training to employees and students on food safety and quality, proper cleaning, and sanitation practices.

Coordinated all production related activities on a day-to-day basis. Instructed and supervised junior and senior students as they engaged in the daily plant operational activities as part of the learning-by-doing program implemented by Zamorano University. Provided extensive training to employees and students on food safety, proper cleaning and sanitation practices.

Provided advice and technical assistance to small and medium food enterprises (SMEs) in Honduras to improve the quality and safety of their food products. Provided extensive training and workshops to 60 SMEs participating in the project regarding good manufacturing practices, product development, standard operating procedures, market research and developing new business opportunities, innovation and R & D, food safety, and food quality standards. Developed standard operating procedures to improve the safety, quality, and consistency of the food products produced by participating SMEs.

Doctor Of Philosophy (Ph.D.), Food Science And Technology

Research Area: Food Safety, Molds and Mycotoxins Dissertation Title: A risk-based approach to evaluate the impact of interventions.

Master Of Science (M.Sc.), Food Science And Technology

Research Area: Safety of Cereal-Based Products, Molds and Mycotoxins Thesis Title: Understanding the Factors Affecting Microbiological.

Master Of Business Administration (M.B.A.)

Bachelor Of Science (B.Sc.), Food Technology And Processing

Activities and Societies: Gamma Sigma DeltaResearch Area: Meat Processing Thesis Title: Effect of κ-carrageenan and sodium lactate.