Luis Bastarrachea

Luis Bastarrachea is an Associate Professor in the Department of Nutrition, Dietetics & Food Sciences at Utah State University’s College of Agriculture and Applied Sciences. His work bridges food science, engineering, and microbiology to develop innovative preservation and safety technologies.

• PhD, Food Science, University of Massachusetts (2015)
• MS, Biological and Agricultural Engineering (Food Engineering), Washington State University (2010)
• BS, Food Engineering, Instituto Tecnologico y de Estudios Superiores de Monterrey (2006)

His research focuses on antimicrobial technologies, novel food dehydration methods, and physical food preservation. He employs material science principles to design functional packaging and surfaces that enhance food safety and shelf life.

Recent publications highlight advancements in UV-A light-based sanitization, biofilm engineering for antimicrobial production, and polymer coatings resistant to organic matter. These studies emphasize reducing foodborne pathogens and spoilage.

Students mentored include Josie Sorensen (2024), Sarah Petmecky (2024), and Michael Bodily (2023), among others. Courses taught span Food Engineering, Bioprocess Engineering, and Food Composition Analysis.