Alejandro Castillo

Associate Professor, Food Microbiology Texas A&M University
Animal Science Department
2471 TAMU
College Station, TX 77843-2471
(979) 845-3565; FAX (979) 862-3475

B. S. (Biology & Pharmacy), University of Guadalajara, Mexico, 1977
Sp. Diploma (Sanitary Microbiology), University of Guadalajara, Mexico, 1980
M.S. (Food Microbiology & Hygiene), University of Guadalajara, Mexico, 1987
Ph. D. (Food Science and Technology), Texas A&M University, 1998
Post Doctoral (Food Safety), Texas A&M University, 1998-1999

Associate Professor, Texas A&M University, Animal Science Department, April 2002 to present.
Professor (Profesor Titular C), University of Guadalajara, Department of Biology and Pharmacy, Sept. 1999-April 2002.
Adjunct Assistant Professor, Animal Science Department, Texas A&M University, February 2000 – April 2002.
Research Associate, Animal Science Department, Texas A&M University, June 1998-August 1999.
Adjunct Professor, University of Buenos Aires, 1999.
Research Assistant , Animal Science Department, Texas A&M University, 1995-1998.
Associate Professor, University of Guadalajara, Faculty of Chemical Sciences, 1987-1994.
Assistant Professor, University of Guadalajara, Mexico, Faculty of Chemical Sciences, 1984-1987.
Research Technician, University of Guadalajara, Mexico, School of Chemical Sciences, 1980-1984.

Jalisco State Prize to the Professional Merit, Guadalajara, Mexico, 1994
Member of the National Research System, Mexico, 1994-1997
Fulbright Scholar, 1994-1998.
Member of the Program Committee, International Association for Food Protection (IAFP), 1998-2001 and 2003-2005.
Member of the Editorial Board, Journal of Food Protection, 2000 - present.
International Association for Food Protection
Member of the USDA’s National Integrated Food Safety Initiative Proposal Review Panel
Member of the Faculty of Food Science at Texas A&M University
Past president of the Mexico Association for Food Protection (IAFP Mexican Chapter)


  • Chair of the Intercollegiate Faculty of and the graduate program in Food Science and Technology, 2010-present
  • Microbiology of Foods (FSTC 606), Graduate course at Texas A&M University, 2003-present
  • Sp. Topics Microbiological Safety in Food Processing Systems (ANSC/FSTC 689), Graduate course at Texas A&M University, 2006-present
  • Hazard Analysis and Critical Control Point System (FSTC/ANSC 457/657) Stacked course (graduate and undergraduate level) at Texas A&M University, 2003-2005.
  • General Microbiology, Undergraduate course at the University of Guadalajara, 1989-1992
  • Graduate courses in Food Safety at:
    • University of Guadalajara, Guadalajara, Mexico
    • University of Guatemala Valley, Guatemala, Central America
    • University of Central America, Managua, Nicaragua
    • University of Buenos Aires, Argentina
  • Chair of the graduate program in Food Microbiology and Hygiene, University of Guadalajara, 1990-1994
  • Member of the organizing committee of the National Food Safety Conference (Guadalajara, Mexico), 1984-1997 (President of this committee for 1990-1993 conferences)
  • Instructor for United States Department of Agriculture, Food Safety and Inspection Service
  • Inspectors and Food Safety Officers, 1995-2002:
  • Lecturer at Better Process Control School, Texas A&M University, 1997
  • International HACCP instructor. Over 40 cbasic, advanced or train the trainer HACCP workshops taught in the U.S., Mexico, The Caribbean, Central and South America (1996-2007).
  • HACCP Lead Instructor accredited by the International HACCP Alliance.

  • Member of the International Mission for Reviewing Food Safety Legislation in Uruguay. Montevideo, Uruguay, February 2000.
  • Food Safety trainer for agricultural professionals and field workers during activities of the Hurricane Mitch Reconstruction Program, United States Department of Agriculture, 2001
  • Instructing Small and Medium-Sized Firms on SPS Requirements Related to Fruits and Vegetables as part of the PRO Agriculture Health and Food Safety (PROSAIA), El Salvador, 2004
  • Food Safety training of government personnel as part of the PROSAIA project. El Salvador, 2004.)

  • Methods for post-harvest decontaminating of fresh products for increased microbiological safety
  • Assessment of microbial contamination of fresh and processed meats and of domestic and imported fruits and vegetables
  • Over 1.7 million dollars in federal, state and industry research grants

  • 54 Articles in peer-reviewed journals
  • 6 book chapters in food safety-specialized books with ISBN
  • 2 books as editor