Orta Ramirez, Alicia
Perfil professional
Experiència professional

Blanquerna School of Health Sciences – Ramon Llull University (2017-current)

Associate Professor and Coordinator of International Relations

 

Cornell University, Department of Food Science (2007-2017)

Director of Undergraduate Studies / Senior Lecturer  

 

Michigan State University, Department of Food Science & Human Nutrition (2000-2006)

Visiting Assistant Professor

 

University of Idaho, Department of Food Science & Toxicology  (2002-2004)                                                                                                                                                                                                                  Consulting/Translator                                                      
Experiència internacional
Premis

·   Donald C. Burgett Distinguished Advisor Award (2015)

·   Kendall S. Carpenter Memorial Advising Award (2013)

·   Cornell Institute of Food Science Teaching Excellence Award (2013)
Càrrecs de direcció, gestió o coordinació

At Blanquerna School of Health Sciences - URL

2017-current   Coordinator of International Relations

At Cornell University:

2015-current   Food Science Executive Committee, Member

2008-current   CALS Diversity & Inclusion Committee, Co-Chair (2013/14, 2015/16) and Member

2008-2014       CALS Curriculum Committee, Member

2007-current   Food Science Curriculum Committee, Member

 

At Michigan State University:

2015-current   Department of Food Science Advisory Board, Member

2005-2006       University Student Appeals Board, Member

2001-2006       Faculty Mentor. Institute for Minority Students: Minority Apprenticeship Program/Undergraduate Diversity Pre-College Summer Program

 

Nationally:

2012-2013       Education, Extension & Outreach Division, Chair (Institute of Food Technologists)

2009-2012       Education Division, Member-at-Large (Institute of Food Technologists)

Altres mèrits

PUBLICATIONS

Publications –Journal Articles (Peer Reviewed)

  1. McLeod PL and Orta-Ramirez A. 2017. Effects of Collective Efficacy, Teamwork Attitudes, and Experience on Group Project Performance: Comparisons between Two Food Science Courses. J Food Sci Educ. 17(1):14-20.
  2. Wickware C, Adams M, Day C, Orta-Ramirez A and Snyder A. 2017. The science of a sundae: using the principle of colligative properties in food science outreach activities for middle and high school students. J Food Sci Educ. 6(3), 92-98.
  3. Snyder AB, Worobo RW and Orta-Ramirez A. 2016. Undergraduate laboratory exercises specific to food spoilage microbiology. J Food Sci Educ. 15(3), 78-82.
  4. Shewfelt RL, Orta-Ramirez A, Clarke AD. 2015. Introducing Food Science. 2nd Ed. CRC Press. Boca Raton, FL.
  5. Chapin TK, Pfuntner RC, Stasiewicz MJ, Wiedmann M and Orta-RamirezA. 2015. Development and evaluation of food safety modules for K-12 science education.J Food Sci Educ. 14(2):48–53
  6. Johnston L, Wiedmann M, Orta-Ramirez A, Oliver H, Nightingale K, Moore CM, Stevenson CD and Jaykus LA. 2013. Identification of core competencies for an undergraduate food safety curriculum using a modified Delphi approach. J Food Sci Educ. 13(1):12-21*Winner of the Tanner Award for the most cited article in JFSE of 2014
  7. Velasquez A, Breslin T, Marks BP; Orta-Ramirez A, Hall NO, Booren AM, Ryser ET. 2010. Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork. J Food Prot. 73(2):372-375.
  8. Jeong S, Marks BP and Orta-Ramirez A. 2009. Thermal inactivation kinetics for Salmonella Enteritidis PT30 on almonds subjected to moist-air convection heating. J Food Prot. 72(8): 1602-1609(8)
  9. Tuntivanich V, Orta-Ramirez A, Marks BP, Ryser ET and Booren AM. 2008. Thermal inactivation of Salmonella in whole muscle and ground turkey breast. J. Food Prot. 71:2548-2551.
  10. Stasiewicz MJ, Marks BP, Orta-Ramirez A, and Smith DM. 2008. Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey. J.Food Prot. 71: 279-285(7).
  11. Warsow CR, Orta-Ramirez A, Marks BP, Ryser ET and Booren AM. 2008. Single directional migration of Salmonella into marinated whole muscle turkey breast. J. Food Prot. 71: 153-156
  12. Orta-Ramirez A, Marks BP, Owens SA, Whalon JH and Booren AM. 2005. Development of a method to monitor real-time thermal inactivation of pathogens in meat and poultry products. Proceedings Intl Congress Meat Sci and Tech. Baltimore, MD, August 7-12.
  13. Carlson TR, Marks BP, Booren AM, Ryser ET, and Orta-Ramirez A.  2005.  Effect of water activity on thermal inactivation of Salmonella in ground turkey.  J Food Sci.  70:363-366.
  14. Orta-Ramirez A, Marks BP, Warsow CR, Booren AM, and Ryser ET.  2005.  Enhanced thermal resistance of Salmonella in whole muscle vs. ground beef.  J  Food Sci.  70: 359-362.
  15. Vaidya S, Orta-Ramirez A, Smith DM and Ofoli RY. 2003. Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R-phycoerythrin. Biotech.  Bioeng. 83:465-473.
  16. Smith SE, Orta-Ramirez A, Ofoli RY, Ryser ET and Smith DM. 2002. R-phycoerythrin as a time-temperature integrator to verify the thermal processing adequacy of beef patties. J. Food Prot. 65:814-819.
  17. Smith SE, Maurer J, Orta-Ramirez A, Ryser ET and Smith DM. 2001. Thermal inactivation of Salmonella spp, S. Typhimurium DT104 and Escherichia coli O157:H7 in ground beef. J. Food Sci. 66:1164-1168.
  18. Orta-Ramirez A and Smith DM. 2001. Control of foodborne pathogens in meat and poultry products by adequate cooking. Adv. Food Nutr Research. Chapter 3. 44:147-194.
  19. Orta-Ramirez A, Merrill JE and Smith DM. 2001. Sucrose, SDS, urea and 2-mercaptoethanol affect the thermal inactivation of R-phycoerythrin. J. Food Prot. 64:1806-1811.
  20. Orta-Ramirez A, Merrill JE and Smith DM. 2000. pH affects thermal stability of R-phycoerythrin from Porphyra yezoensis.  J. Food Sci. 65:1046-1051.
  21. Orta-Ramirez A, Smith DM and Merrill JE. 1997. Denaturation of algal phycobiliproteins can be used as thermal process indicator. Proceedings 4th Intl Marine Biotech Conference. September 22-29, Sorrento, Italy.
  22. Orta-Ramirez A, Price JF, Hsu Y-C, Veeramuthu GJ, Cherry-Merritt JS and Smith DM. 1997. Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg and enzymes with potential as endpoint temperature indicators in ground beef. J Food Prot. 60:471-475.
  23. Orta-Ramirez A, Wang CH, Abouzied MM, Veeramuthu GJ, Price JF, Pestka JJ and Smith DM, 1996. Lactate dehydrogenase monoclonal antibody sandwich ELISA to determine cooking temperature of ground beef. J Agric Food Chem. 44:4048-4051.
  24. Orta-Ramirez A, Smith DM, Wang CH, Veeramuthu GJ, Abouzied MM, Price JF, Booren AM and Pestka JJ. 1995. Monoclonal antibody development and sandwich ELISA for the protein marker lactate dehydrogenase to determine endpoint temperatures of ground beef. Proceedings 41st Intl Congress Meat Sci Tech, 2, 595.
  25. Smith DM and Orta-Ramirez A. 1995. Enzyme-linked immunosorbent assay technology to verify endpoint cooking temperatures of meat products. J Clin Ligand Assay. 18:161-164.

 

Publications – Abstracts (**Peer Reviewed) and Presentations:

  1. Wiedmann M, Orta-Ramirez A, Nightingale KK, Oliver HF, Jaykus LA, Verghese M, Ibrahim SA. 2017. Building a Multidisciplinary Food Safety Training Pipeline from K-12 to Graduate School. Abstracts of the 2017 Consumer Food Safety Education Conference, Washington DC (January 25-27, 2017)
  2. McLeod PL and Orta-Ramirez A. 2016. Effects of Common Experience on Interaction and Task Performance in Student Project Teams: Insights from Social Network Analysis. Abstracts of the INGRoup 11th Annual Conference. Helsinki, Finland (July 14-16, 2016)
  3. Orta-Ramirez A.Wiedmann M. 2016. Introduction to risk assessments in microbiological food safety. Global Food Safety Management Program Workshop. Bangalore, India. (Jan 18-22, 2016)
  4. Orta-Ramirez A, J Vanden Heuvel, C Van Es, A DiTommaso. 2015. “New F.A.C.E.S.: Fostering Agricultural Extension and Communication Students – A 2-year Progress Report of a USDA‐HEMSP Supported Project at Cornell University”. USDA Project Directors Meeting, Washington DC (Sept 26, 2016)
  5. Orta-Ramirez A, McLeod P. 2015. The “Improv” Lab: more than just science. IFT Annual Conference, Chicago, IL (July 13, 2015)
  6. Orta-Ramirez A. 2015. “How Sweet CORNell was Born: The Inside Scoop on the Sesquicentennial Ice Cream”, Cornell University Club, New York, NY (May 2, 2015)
  7. Beno SM, T Denes, J Kang, A Orta-Ramirez, M Wiedmann. 2014. F.S.I.: Food Safety Investigation. Abstracts of the STANYS 2014 Annual Conference. Rochester, NY (November 2-4, 2014)
  8. Chapin T, M Wiedmann, A Orta-Ramirez. 2014. Using Food Science to Promote STEM in K12 Education. Abstracts of the Terra Ed Conference in Urban Education, Syracuse, NY (October 10, 2014)
  9. Orta-Ramirez A, J Vanden Heuvel, C Van Es, A DiTommaso. 2014. New F.A.C.E.S.: Fostering Agricultural Extension and Communication Students – A USDA-HEMSP Supported Project at Cornell University. 2014. Abstract #093. North American Colleges and Teachers of Agriculture (NACTA) Conference. Bozeman, MT. June 24-30, 2014**.
  10. Smith-Simpson S, A Orta-Ramirez. 2014. Today’s Multigenerational Workplace. IFT Annual Conference, New Orleans, LA (June 23)
  11. Johnston L, M Wiedmann, A Orta-Ramirez, H Oliver, K Nightingale, LA Jaykus. 2013. Identification of core competencies for an undergraduate food safety curriculum using a modified Delphi approach. Abstracts 2013 IAFP, Charlotte, NC. July 27-31, 2013**
  12. Orta-Ramirez A, JW Brady, RB Gravani, DM Miller, CI Moraru, SJ Mulvaney, O Padilla-Zakour. 2012. Teaching professional competencies in a Science curriculum. Abstracts 2012 Lilly Conference on College and University Teaching, Washington, DC, May 31-June 3, 2012**
  13. Orta-Ramirez A. 2011. Per què és important l’homologació amb l’Institut of Food Technologists (IFT)? IDES – Jornades per l’Assegurament de la Qualitat dels Ensenyaments. Programa de Ciència i Technologia dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Dec 19, 2011
  14. RC Pfuntner, TK Chapin, A Orta-Ramirez, M Wiedmann. 2011. Introducing Food Safety Investigation in the Science Classroom. Abstracts of the STANYS 2011 Annual Conference, Rochester, NY, November 5-7, 2011
  15. Orta-Ramirez A, Brady JW, Gravani RB, Miller DD, Moraru CI, Mulvaney SJ, Padilla-Zakour O. 2011. “Soft Skills: “A value-added” product in a Food Science curriculum”. APLU Natl Academic Programs Summit Conference. Indianapolis, IN. August 3-5, 2011.
  16. Orta-Ramirez A, Miller DD, Hotchkiss JH, Mitchell SB, Moraru CI, Padilla-Zakour O, Perry JA and Sacks GL. 2010.  “Continuous or discrete”? Two approaches to offering food science workshops for middle and high school science teachers.  Abstracts IFT Annual Meeting.  Chicago, IL.  July 2010**
  17. Orta-Ramirez A, Mitchell SB, and Wiedmann M. 2007. The use of Food Science experiments in the High School Science classroom. Abstracts of the STANYS 2007 Annual Conference. Ellenville, NY. November 2007
  18. Breslin TJ, Hall NO, Marks BP, Booren AM, Orta-Ramirez A.  2007. Migration of Salmonella into intact turkey breast muscle without intervention of external factors.  Abstract 098-06.  Abstracts  IFT Annual Meeting.  Chicago, IL.  July 2007**
  19. Tuntivanich V, Orta-Ramirez A, Marks B, Booren A.  2007.  The effect of marinade on Salmonella migration into turkey breast.  Abstract 098-07.  Abstracts IFT Annual Meeting. Chicago, IL.  July 2007**
  20. Hall NO, Keskinen LA, Yan Z, Marks BP, Ryser ET, Booren AM, Orta-Ramirez A.  2007.  Quantitative transfer of Escherichia coli O157:H7 between beef and equipment surfaces.  Abstract 098-08.  Abstracts IFT Annual Meeting.  Chicago, IL.  July 2007**
  21. Mogollon M, Marks BP, Orta-Ramirez A, Booren AM, and Ryser ET.  2006.  Effect of beef physical structure on Salmonella thermal inactivation.  IAFP Abstract P2-25.  Abstracts IAFP Annual Meeting.  Aug. 2006.  Calgary, Alberta**
  22. Bornhorst GM, Marks BP. and Orta-Ramirez A. 2006. Modeling the kinetics of thermally-induced shrinkage of beef muscle during cooking. Abstract 039I-07. Abstracts IFT Annual Meeting, Orlando, FL. June, 2006**
  23. Tuntivanich V, Orta-Ramirez A, Booren AM, Marks BP. 2006. The migration pattern of Salmonella spp. into whole-muscle turkey breast during marination. Abstract 039H-13. Abstracts IFT Annual Meeting.  Orlando, FL. June, 2006**
  24. Stasiewicz MJ, Marks BP and Orta-Ramirez A. 2005. Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey. Abstract No. 108-7. Abstracts IFT Annual Meeting, New Orleans, LA, July 17-20**
  25. Jeong S, Marks BP, Dolan KD, Ryser ET and Orta-Ramirez A. 2005. Thermal inactivation kinetics for Salmonella on almonds subjected to moist-air convection heating. Abstracts IFT Annual Meeting, New Orleans, LA, July 17-20. Abstract No. 108 -8**
  26. Tuntivanich V, Velasquez A, Orta-Ramirez A, Marks BP, Ryser ET, and Booren AM. 2005. Enhanced thermal resistance of Salmonella and microstructure observations in marinated whole-muscle turkey. Abstracts IFT Annual Meeting, New Orleans, LA, July 17-20**
  27. Velasquez A, Tuntivanich V, Orta-Ramirez A, Marks BP, Booren AM, and Ryser ET. 2005. Enhanced thermal resistance of Salmonella in marinated whole-muscle vs. ground pork. Abstracts IFT Annual Meeting, New Orleans, LA, July 17-20**
  28. Orta-Ramirez A, Marks BP, Stasiewicz MJ, Ryser ET and Booren AM. 2004. Thermal inactivation of Salmonella in turkey meat depends on the heating rate of the thermal process. Abstracts IFT Annual Meeting, Las Vegas, NV, July 12-15**
  29. Watkins AE, Marks BP, Booren AM, Ryser ET and Orta-Ramirez A. 2004. A model for predicting yield, temperature profile, and Salmonella inactivation during moist-air impingement cooking of ground beef patties. Abstracts IFT Annual Meeting, Las Vegas, NV, July 12-15**
  30. Orta-Ramirez A, Warsow CR, Marks BP, Ryser ET, and Booren AM. 2003. Enhanced thermal resistance of Salmonella in whole-muscle vs. ground beef. Abstracts IFT Annual Meeting, Abstract No. 60C-7**
  31. Warsow CR, Orta-Ramirez A, Marks BP, Ryser ET, and Booren AM. 2003. Effects of vacuum tumbling on Salmonella migration into the interior of intact, marinated turkey breasts. Abstracts IFT Annual Meeting, Abstract No. 76-F22**
  32. Orta-Ramirez A, Vaidya S, Smith DM and Ofoli RY. 2002. Modeling the fluorescence decay of R-phycoerythrin: A possible time-temperature integrator to monitor thermal processing of beef products. Abstracts IFT Annual Meeting, Abstract No. 76D-10**
  33. Warsow CR, Marks BP, Ryser ET, Orta-Ramirez A and Booren AM. 2002. Salmonella penetration into whole muscle turkey during vacuum marination. Abstracts IFT Annual Meeting, Abstract No. 88-4**
  34. Smith SE, Orta-Ramirez A, Steffe JF, Ofoli RY. and Smith DM. 2001. R-Phycoerythrin as a time-temperature integrator in beef patties. Abstracts IFT Annual Meeting, Abstract No. 55-5, pg. 121**
  35. Burns TR, Marks BP, Harris KL, Orta-Ramirez A and Ryser ET. 2001. Effect of moisture content on thermal inactivation of bacteria. Abstracts IFT Annual Meeting, Abstract No. 84-9**
  36. Suparno M, Marks BP, Orta-Ramirez A and Smith DM. 2001. Modeling the water-holding capacity of meat as a function of cooking time and temperature. Abstracts IFT Annual Meeting, Abstract No. 88C-7, pg. 219**
  37. Orta-Ramirez A, Merrill JE. and Smith DM. 2000. Phycoerythrin-based time-temperature integrator to monitor thermal processes in meat products. Food Systems of the 21st Century Conference, E. Lansing, MI.
  38. Smith SE, Maurer J, Orta-Ramirez A, Ryser ET and Smith DM. 2000. Thermal inactivation of Salmonella spp, S. Typhimurium DT104 and Escherichia coli O157:H7 in ground beef. Abstracts IFT Annual Meeting, Abstract No. 34-5, pg. 52**
  39. Orta-Ramirez A, Smith SE and Smith DM. 2000. Verification of Salmonella destruction in beef and turkey during thermal processing. Abstracts IFT Annual Meeting, Abstract No. 51C-30, pg. 103**
  40. Orta-Ramirez A, Ofoli RY, Merrill JE and Smith DM. 1999. Phycoerythrin as a time-temperature integrator for monitoring thermal processes in meat products. Abstracts IFT Annual Meeting, Abstract No. 34-6, pg. 72**
  41. Orta-Ramirez A, Merrill JE and Smith DM. 1998. Phycoerythrin-based time-temperature integrator to monitor thermal processes in meat products. Brunner Protein Symposium, E. Lansing, MI.
  42. Orta-Ramirez A, Merrill JE and Smith DM. 1997. Phycoerythrin as the detector component of a time-temperature integrator. Abstracts IFT Annual Meeting, Abstract No. 35E-30, pg. 107**
  43. Price JF, Cherry-Merritt JS, Orta-Ramirez A and Tindall E. 1995. Effects of lactate, spice oils and pH levels on the growth and survival of Escherichia coli O157:H7 at 35 and 4°C. Abstracts 82nd IAMFES Annual Meeting, pg. 56**
  44. Orta-Ramirez A, Price JF and Cherry-Merritt JS. 1995. Comparison of five media for enumeration of Escherichia coli O157:H7. Abstracts of the 82nd IAMFES Annual Meeting, pg. 69**
Titulacions
Data
Titulació
Universitat
08/05/1999Doctor in Food ScienceMichigan State University
01/05/1995MS in Food ScienceMichigan State University
15/09/1989Llicenciada en VeterinàriaUniversitat Autònoma De Barcelona

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