Ph.D. Engineering Sciences – Program in Food Engineering. 2002. Biological Systems Engineering Department, Washington State University.
B.S. Agricultural Engineering. 1996. College of Agriculture, Universtiy of Uruguay.
- 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
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
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 72(11):2418-2422
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
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
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
Cosby, C. M., Costello, C. A., Morris, W. C., Haughton, B., Devereaux, M. J., Harte, F., and Davidson, P. M. 2009. Microbiological analysis of food contact surfaces in child care centers. Applied an Environmental Microbiology 74(22):6918-6922
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-Alcalá, 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 Technologies 10(1):32-36
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
