Dr. Reyes is an Assistant Professor of Food Process Engineering and conducts research in the area of citrus processing. The main goal of this research is to develop technologies for the improvement of safety, quality, and efficiency to provide Florida processors with a worldwide competitive advantage. An example of a current project is the enzymatic deoxygenation of pasteurized fruit juice for extended shelf life.
Other areas of research are instrumentation and automation of food processes with emphasis in the development of electrochemical enzyme biosensors for food quality, and rapid enzyme methods for food safety and quality assurance. Current research has focused on the development of biosensors for the detection of off-flavors at the ppb level by immobilizing enzymes in electrochemically generated nanofilms.
Dr. Reyes is located at the Citrus Research and Education Center in Lake Alfred (between Orlando and Tampa). Graduate students at CREC typically complete most of their coursework in Gainesville, then move to central Florida to conduct research and finish any relevant coursework that may be offered at CREC. Food Science faculty in Gainesville serve on students’ graduate committees. CREC has modern facilities on an 85-acre central campus with 250 employees, including graduate students from other UF/IFAS departments. Students finish the program with a graduate degree in Food Science through FSHN.
359 Food Science and Human Nutrition Building
P.O. BOX 110370
University of Florida
Gainesville, Fl 32611-0370