Ernesto Hernandez

Dr. Ernesto Hernandez is a Lecturer in the Department of Human Sciences at Sam Houston State University (SHSU), part of the College of Health Sciences. His expertise focuses on food science, lipid processing, and nutritional technologies. Previously, he held roles as Principal Consultant at Advanced Lipid Consultants, Director of Process Development at Omega Protein Inc., and faculty at Texas A&M University's Food Science Graduate Program.

Education includes a PhD in Food Engineering from the University of Massachusetts (1987), an M.S. in Food Science and Technology from Oregon State University (1982), and a B.S. in Chemical Engineering from the University of Guanajuato, Mexico (1978).

His research emphasizes new food technologies, lipid processing, and nutraceutical applications. He has authored/co-authored two books on lipid science and holds patents for purification techniques in edible oils and enzymatic lipid modification. His publications span Bailey’s Industrial Oils and Fat Products and Elsevier-Woodhead’s Functional Dietary Lipids.

Dr. Hernandez has extensive industry experience across academia and food processing sectors, contributing to both theoretical and applied advancements in food science.