Education

PhD in Engineering Sciences – Program in Food Engineering. 2002. Biological Systems Engineering Department - Washington State University
BSc in Agricultural Engineering. 1996. College of Agricultural Engineering - University of Uruguay

Appointments

Assistant Professor – Food Biopolymers: 80% Research, 20% Teaching; June 13, 2005 to present; Department of Food Science and Technology, The University of Tennessee, Knoxville, TN
Assistant Professor. Food Technology. Jan 2003 - May 2005. College of Agricultural Engineering. University of Uruguay. Montevideo, Uruguay
Lecturer – Physical Properties of Foods. July 2004 - May 2005. Catholic University of Uruguay. Montevideo, Uruguay
Research Assistant. Food Engineering Program. Jan 1998 - Dec 2002. Washington State University. Pullman, WA
Research Assistant. Biometrics. 1996-1998. Department of Statistics. College of Agriculture. University of Uruguay. Montevideo, Uruguay

Visiting Researcher

Instituto del Frío, CSIC, Spain. 2004. Thermo-physical properties of muscle derived biopolymers.
National High Magnetic Field Laboratory at Los Alamos National Laboratory, NM. 1999, 2000. Magnetic Field inactivation of microorganisms

Recent publications

Peer Reviewed

Hernández, A. and Harte, F*. 2009. Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk. Journal of Dairy Science 92(11):5357-5362

D’Souza, D. H., Su, X., Roach, A., and Harte, F. 2009. High pressure homogenization for the inactivation of human enteric virus surrogates. Journal of Food Protection, In Press

Medina-Torres, L., Calderas, F., Gallegos-Infante, J. A., Gonzalez-Laredo, R. B., Rocha-Guzman, N. E., and Harte, F. 2009. Mechanical properties of ovalbumin gels formed at different conditions of concentration, ionic strength, pH and aging time. Food and Bioprocess Technologies DOI:10.1007/s11947-009-0257-0

Corzo-Martínez, M., Moreno, F. J., Villamiel, M., and Harte, F. 2010. Characterization and improvement of rheological propeties of sodium caseinate glycated with galactose, lactose, and dextran. Food Hydrocolloids 24(1):88-97

Harte, F*., Black, D. G., and Davidson, P. M. 2009. The Theil error decomposition for judging the “best model” in microbial inactivation studies. Journal of Food Protection 72(4):843-848

Roach, A., Dunlap, J., and Harte, F*. 2009. Association of triclosan to casein proteins through solvent-mediated high pressure homogenization. Journal of Food Science 74(2):N23-N29

He, R., Ye, X. P., Harte, F., and English, B. 2009. Effects of high-pressure homogenization on physicochemical properties and storage stability of switchgrass bio-oil. Fuel Processing Technology 90(3):415-421

Pathanibul, P., Taylor, T. M., Davidson, P. M., and Harte, F*. 2009. Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin. International Journal of Food Microbiology 129(3):316-320

Black, D. G., Harte, F., and Davidson, P. M. 2009. Escherichia coli thermal inactivation relative to physiological state. Journal of Food Protection 72(2):399–402

Kumar, S., Subbiah, J., Thippareddi, H., Zivanovic, S., Davidson, P. M. and Harte, F*. 2009. Inactivation of Escherichia coli K-12 in apple juice using combination of high pressure homogenization and chitosan. Journal of Food Science 74(1):M8-M14

San Martin, F. M., Roach, A., and Harte, F*. 2009. Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization. LWT - Food Science and Technology 42(1):307-311

Rodriguez-Alcala, L. M., Harte, F., and Fontecha, J. 2009. Fatty acid profile and CLA isomers content of cow, ewe, and goat milks processed by high pressure homogenization. Innovative Food Science and Emerging Technologies10(1):32-36

Cosby, C. M., Costello, C. A., Morris, W. C., Haughton, B., Devereaux, M. J., Harte, F., and Davidson, P. M. 2008. Microbiological analysis of food contact surfaces in child care centers. Applied an Environmental Microbiology 74(22):6918-6922

Hernández, A. and Harte, F*. 2008. Manufacture of acid gels from skim milk using high pressure homogenization. Journal of Dairy Science 91(10):3761-3767

Roach, A. and Harte, F*. 2008. Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization. Innovative Food Science and Emerging Technologies 9(1):1-8 

Shaker, R. R., Osaili, T. M., Clark S., Harte F. M., and Barbosa-Canovas, G. V. 2008. Rheological properties of rennet-induced milk gels as affected by high pressure treatment at different temperatures. Journal of Food, Agriculture and Environment 6(2):86-91

Harte, F. M., Gurram, S. R., Luedecke, L. O., Swanson, B. G. and Barbosa-Cánovas, G. V. 2007. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates. Journal of Dairy Research 74(4):452-458

Harte, F*., Montes, C., Adams, M., and San Martin-Gonzalez, F. 2007. Solubilized micellar calcium Induced LM-pectin aggregation during milk acidification. Journal of Dairy Science 90(6):2705-2709

Taylor, T. M., Roach, A., Black, D. G., Davidson, P. M. and Harte, F*. 2007. Inactivation of Escherichia coli K12 exposed to pressures in excess of 300 MPa in a high-pressure homogenizer. Journal of Food Protection 70(4):1007-1010

Harte, F., Clark, S., and G. V. Barbosa-Cánovas. 2007. Yield stress for firmness determination on yogurt. Journal of Food Engineering 80(3):990–995

Ares, G., Paroli, C, and Harte, F*. 2006. Measurement stirred yogurt firmness in routine quality control. Journal of Food Quality 29(6):628–642

Galietta G., Harte, F., Molinari, D., and Capdevielle, R., and Diano, W. 2004. Aumento de la vida útil poscosecha de tomate usando una película de proteína de suero de leche. Revista Iberoamericana de Tecnología Postcosecha 6(2):117-123

Harte, F., L. Luedecke, B. G. Swanson, and G. V. Barbosa-Cánovas. 2003. Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing. Journal of Dairy Science 86(4):1074-1082

Harte, F., M. Amonte, L. Luedecke, B. G. Swanson, and G. V. Barbosa-Cánovas. 2002. Yield stress and microstructure of set yogurt made from high hydrostatic pressure-treated full fat milk. Journal of Food Science 67(6):2245-2250

San Martin, M. F., Harte, F., Lacerda, A. H., Lelieveld, H. L. M., Swanson, B. G., and Barbosa-Cánovas, G. V. 2001. Inactivation effect of an 18 T pulsed magnetic field combined with other technologies on Escherichia coli. Innovative Food Science and Emerging Technologies 2(4):273-277

San Martín, M.F., Harte, F., Barbosa-Cánovas, G.V. and B.G. Swanson. 2001. Exposure of microorganisms to high intensity magnetic fields. National high magnetic field laboratory Reports 8(4):15-16

Harte, F., San Martin, M. F., Lacerda, A. H., Lelieveld, H. L. M., Swanson, B. G., and Barbosa-Cánovas, G. V. 2001. Inactivation effect of 18 Tesla static and pulsed magnetic fields on Escherichia coli and Saccharomyces cerevisiae. Journal of Food Processing and Preservation 25(3):223-235

Rodrigo, D., Martinez, A., Harte, F., Barbosa-Cánovas, G. V., and Rodrigo, M. 2000. Application of Weibull distribution function to study the inactivation of Lactobacillus plantarum in orange-carrot juice by using electric pulses of high intensity. Journal of Food Protection 64(2):259-263

Barbosa-Cánovas, G. V., Harte, F., San Martín, F. 1999. Inactivation of Escherichia coli and Saccharomyces cerevisiae using 18 T static and pulsed magnetic field. National high magnetic field laboratory. Annual research review, 10

San Martín, F., Harte, F. and Barbosa-Cánovas, G. 1999. Rheological properties of Cheddar cheese from milk treated with high hydrostatic pressure. Proceedings of the 6th Conference of Food Engineering 217-223

Book Chapters

Barbosa-Cánovas, G.V., Swanson, B.G., San Martín, M.F., Harte, F. 2005. Use of magnetic fields as a nonthermal technology. Chapter 20 In Novel Food Processing Technologies by Barbosa-Cánovas, G.V., Tapia, M.S., Cano, M.P., Martín-Belloso, O., Martínez, A. Eds. Marcel Dekker/CRC Press. Boca Raton, FL.

Barbosa-Cánovas, G., Harte, F., San Martín, F. 2005. Cycles and refrigeration in foods. Encyclopedia of Life Support Systems. UNESCO, 241-252

Barbosa-Cánovas, G. V., San Martín, F. and Harte, F. 2002. Magnetic fields as a potential nonthermal technology for the inactivation of microorganisms. In Control of Foodborne Microorganism. V. K. Juneja and J. N. Sofos (Ed.). Marcel Dekker, Inc, NY. 399-418

San Martín, M. F., Harte, F., Barbosa-Cánovas, G. V. and Swanson, B. G. 2001. Magnetic fields for food preservation. Encyclopedia of Agricultural and Food Engineering. D. R. Heldman (Ed.) Marcel Dekker, Inc. New York, NY, 580-584

Harte, F., Rodríguez, J. J. and Barbosa-Cánovas, G.V. 2001. Propiedades Eléctricas. In Métodos para medir propiedades físicas en industrias de alimentos. J. D. Alvarado and J. M. Aguilera (Eds). Acribia S.A. Zaragoza, Spain, 309-324

Yan, H., Rodríguez, J.J., Harte, F., and Barbosa-Cánovas G.V. 2001. Propiedades físicas de los alimentos en polvo. In Métodos para medir propiedades físicas en industrias de alimentos. J. D. Alvarado and J. M. Aguilera (Eds). Acribia S.A. Zaragoza, Spain, 135-146

Patents

Harte, F. , Barbosa-Cánovas, G. V., Swanson, B. G., and Luedecke, L. 2002. Yogurt Manufacture using High Hydrostatic Pressure. US Provisional Patent Application No. 60/306,182

 

Conferences

Harte, F. and Venegas, R. 2008. Viscosity reduction in polysaccharide dispersions subjected to high pressure homogenization. Institute of Food Technologists Annual Meeting. June 28- July 1, in New Orleans, LA

Harte, F., Black, G., and Davidson, P. M. 2008. Error analysis for judging the "best model" in thermal inactivation studies. Institute of Food Technologists Annual Meeting. June 28- July 1, in New Orleans, LA

Hernandez, A. and Harte, F. 2008. Manufacture of Model Yogurt using High Pressure Homogenization. Institute of Food Technologists Annual Meeting. June 28- July 1, in New Orleans, LA

Roach, A. Dunlap, J., and Harte, F. 2008. Reversible Dissociation of the Casein Micelle: Structural Interpretation as Studied by Field-emission Scanning Electron microscopy. Institute of Food Technologists Annual Meeting. June 28- July 1, in New Orleans, LA

Roach, A., San Martin, F., and Harte, F. 2008. The casein micelle as a polymeric nano-carrier for hydrophobic compounds: Food and pharmaceutical applications. Institute of Food Technologists Annual Meeting. June 28- July 1, in New Orleans, LA

San Martin, F., Ganesan, V., and Harte, F. 2008. Oil in water emulsions stabilized using casein and high pressure homogenization. Institute of Food Technologists Annual Meeting. June 28- July 1, in New Orleans, LA

Kumar S., Harte F., Davidson P.M., Zivanovic S., Subbiah J., and Thippareddi H. 2008. Inactivation of Escherichia coli K-12 in Apple Juice and Apple Cider Using High Pressure Homogenization and Chitosan. International Association for Food Protection Annual Meeting. August 3-6, Columbus, OH

Pathanibul, P., Taylor, T. M., Davidson, P. M., and Harte, F. 2008. Inactivation of Listeria innocua in Apple and Carrot Juices using High Pressure Homogenization and Nisin. International Association for Food Protection Annual Meeting. August 3-6, Columbus, OH

Harte, F. 2008. High Pressure Homogenization: from Food Safety to Nanotechnologies. International Conference of Engineering and Food (ICEF 10). April 20-24, Viña del Mar, Chile

Roach, A. and Harte, F. 2007. Nanoencapsulation of triclosan through ethanol mediated dissociation of the casein micelle: Implications in antimicrobial and drug delivery systems. 234th American Chemical Society National Meeting. August 19-23, Boston, MA

Craig A. M. D., Brandon M., Harte F., Zivanovic S. 2007. Rheological changes in processed cheese spread due to ingredient variation. Institute of Food Technologists Annual Meeting. July 28-August 1, Chicago, IL

Hernandez, A., Roach, A., and Harte, F. 2007. Isolation of native caseins from bovine milk by ultrafiltration. Institute of Food Technologists Annual Meeting. July 28-August 1, Chicago, IL

Roach, A. and Harte, F. 2007. Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization. Selected finalist for the Manfred Kroger Graduate Competition. Institute of Food Technologists Annual Meeting. July 28-August 1, Chicago, IL

Roach, T. M. Taylor, F. San Martin, P. M. Davidson, F. Harte. 2007. Inactivation of Escherichia coli and Listeria innocua in fruit and vegetable juice by continuous high-shear processing. Selected finalist for the Nonthermal Division Graduate Competition. Institute of Food Technologists Annual Meeting. July 28-August 1, Chicago, IL

San Martin-Gonzalez, M. F., A. Roach, A. Hernandez, F. Harte. 2007. Particle size, stability and viscosity of bovine casein-hydroxypropyl cellulose suspensions as affected by continuous high shear processing. Institute of Food Technologists Annual Meeting. July 28-August 1, Chicago, IL

Harte, F. and Roach, A. 2006. Efecto de alta presión y cizalla sobre micelas de caseína. Simposio en Desarrollo de productos lácteos funcionales. Instituto de Fermentaciones Industriales, CSIC-Spain

Roach, A., Grafton, J, and Harte, F. 2006.Effect of temperature and pH on the ethanol-induced aggregation of the casein micelle. Abstract and poster presentation. Institute of Food Technologists Annual Meeting. Orlando, FL

Adams, M. and Harte, F. 2006. The pH-temperature dependant rheological properties of LM-pectin and milk ultrafiltrates. Abstract and poster presentation. Institute of Food Technologists Annual Meeting. Orlando, FL

Black, G., Davodson, M. and Harte, F. 2006. Comparison of Escherichia coli heat resistance when grown statically or continuously in a chemostat. Abstract and poster presentation. Institute of Food Technologists Annual Meeting. Orlando, FL

Barbosa-Cánovas, G. V., Harte, F., Swanson, B. G., and Luedecke, L.O. 2004.Use of high hydrostatic pressure on yogurt manufacture. Nonthermal Processing Division Symposia. Institute of Food Technologists Annual Meeting. Las Vegas, NV

Harte, F. 2004. Alta presión hidrostática – desafíos en la industria láctea. INNOVA – First International Symposia in Food Innovation and Development.Oral presentation. Montevideo, Uruguay

Harte, F. , Clark, S., and G. V. Barbosa-Cánovas. 2003. Yield stress for firmness determination on yogurt. Abstract and 0ral Presentation Institute of Food Technologists Annual Meeting. Chicago, IL

Harte, F. , L. O. Luedecke, B. G. Swanson, and G. V. Barbosa-Cánovas. 2002. Low-fat yogurt manufacture using high hydrostatic pressure and thermal processing. Abstract and Oral Presentation, 2002. Institute of Food Technologists Annual Meeting. Anaheim, CA

Harte, F. , Luedecke, L. O., Swanson, B. G., & Barbosa-Cánovas G. V. 2002. Disrupting effect of high hydrostatic pressure on casein micelle isolates. Abstract and Oral Presentation, 2002. Institute of Food Technologists Annual Meeting. Anaheim, CA

Harte, F. and Barbosa-Cánovas, G. V. 2002. Low-Fat Yogurt Manufacture using High Hydrostatic Pressure - Oral presentation International Marketing Program for Agricultural Commodities and Trade. Pullman, WA

Harte, F. , Swanson, B. G., and Barbosa-Cánovas, G. V. 2001. Microstructure of high hydrostatic pressure yogurt. Abstract and Poster presentation. Institute of Food Technologists Annual Meeting. New Orleans, LA

Harte, F. , San Martín, M. F., Lacerda, A. H., Lelieveld, H. L. M., Swanson, B. G., and Barbosa-Cánovas, G. V. 2001. Effect of a 50 T pulsed magnetic field on Escherichia coli, Saccharomyces cerevisiae, Bacillus subtilis and Listeria innocua - Abstract and Poster presentation. Institute of Food Technologists Annual Meeting. New Orleans, LA -

2001. 7 th Conference of Food Engineering – American Institute of Chemical Engineers Annual Meeting, Reno, NV - USA

Harte, F. , San Martín, M. F., Lelieveld, H. L. M., Barbosa-Cánovas, G. V., and Swanson, B. G. 2000. Effects of high intensity magnetic fields on Escherichia coli - Abstract and Oral presentation. Institute of Food Technologists Annual Meeting. Dallas, TX

Barbosa-Cánovas, G. V., Swanson, B. G., Harte, F., and San Martin, F. 2000. Food preservation by magnetic fields - Abstract and Oral presentation. Institute of Food Technologists Annual Meeting. Dallas, TX

Harte, F. , Sepulveda, D. R., Swanson, B. G., and Barbosa-Cánovas, G. V. 2000. Rheological properties of yogurt processed by high hydrostatic pressure - Abstract and Poster presentation. Institute of Food Technologists Annual Meeting. Dallas, TX

Harte, F. , San Martín, M. F., Lelieveld, H. L. M., Barbosa-Cánovas, G. V., and Swanson, B. G. 2000. Inactivation effect of pulsed magnetic fields combined with other technologies on Escherichia coli - Abstract and Poster presentation. Institute of Food Technologists Annual Meeting. Dallas, TX

San Martín, M. F., Harte, F., Lelieveld, H. L. M., Barbosa-Cánovas, G. V., and Swanson, B. G. 2000. Comparison of an 18 T static and pulsed magnetic field on the inactivation of Saccharomyces cerevisiae - Abstract and Poster presentation. Institute of Food Technologists Annual Meeting. Dallas, TX

Harte, F. , San Martín, M. F., Lelieveld, H. L. M., Barbosa-Cánovas, G. V., and Swanson, B. G. 1999. Rheological properties of Cheddar cheese from milk treated with high hydrostatic pressure - Paper and Oral presentation. 6 th Conference of Food Engineering – American Institute of Chemical Engineers Annual Meeting. Dallas, TX -

Barbosa-Cánovas, G. V., Harte, F., and San Martín, M. F. 1999. Preliminary results on the microbial inactivation effect of pulsed magnetic fields - Oral seminar. Los Alamos National High Magnetic Fields Laboratory, NM