Javier Cruz-Padilla is currently pursuing an MS degree at Purdue University and is a first-year ISBT Scholarship recipient.

Javier Cruz-Padilla is conducting research on high protein beverages from different sources in the Purdue Food Science Pilot Plant with aseptic processing system. His Interest in high protein beverages comes from knowing the importance of protein in human's nutrition in order to have a good quality of life. After living in a developing country with high rates of malnutrition due to either low quality or lack of protein sources in most of the local commercial products. He would like to find better ways to process and to be more efficient with the local resources. That's what motivates him to work on seeking better conditions to process protein beverages that could avoid the denaturation of protein and reduce the loss of vitamins in the products. The main research area is the fouling formation in the heat exchanger at different processing conditions in aseptic processing system. The results would provide an insight on the speed of fouling formation and provide optimum cleaning conditions after production. Javier is working on a novel method of Clean-in-Place with microbubbles project that is funded by National Institute of Food and Agriculture, United State Department of Agriculture.

Javier is pursuing his degree under the guidance of Professor Dharmendra Mishra.

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