Marcos Sanchez-Plata, an expert in the development, coordination and delivery of international food safety training programs, has been named an associate professor in Texas Tech University's Department of Animal and Food Sciences, according to officials within the College of Agricultural Sciences and Natural Resources. He officially stepped into his new teaching and research post on Oct. 1.

The Ecuadorian native indicated that he is particularly interested in contributing to the expansion of Texas Tech's international outreach efforts, to increase the school's visibility and positioning as a key global player in food security related projects domestically and internationally with the goal of increasing the availability, quality and access to safe, nutritious and sustainable food to at-risk populations worldwide.

One of his primary goals here at Tech is to carry out research to generate scientific support for food safety management systems at the industry level, and address food safety data needs under the risk analysis framework to support science-based decisions for regulatory control and the facilitation of international trade.

He also plans to focus in multi-disciplinary research focused in measuring the effect of food security interventions on the development of emerging economies and the establishment and validation of food security indicators to monitor development progress and actual impact.

Prior to joining the Tech faculty, Sanchez-Plata worked as food safety specialist with the Inter-American Institute for Cooperation on Agriculture (IICA) in the Miami and the Washington D.C. office; and as adjunct associate professor in food science and technology at the University of Nebraska-Lincoln. Before joining IICA, he worked as an assistant professor in poultry processing, products and food safety at Texas A&M University.

Sanchez-Plata received his Pharmaceutical Biochemist (Bioq.) (food biochemistry) from the Central University of Ecuador; and his master's degree in food science and technology from the University of Nebraska-Lincoln. He received his Master of Business Administration (agribusiness) and his doctorate in food science and technology from the University of Nebraska-Lincoln. He is a member of the Institute of Food Technologists; the International Association for Food Protection and the Ecuadorian Society of Food Chemists.

Written by Norman Martin

CONTACT: Michael Orth, chairman, Department of Animal and Food Sciences, Texas Tech University at (806) 742-2805 or michael.orth@ttu.edu

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