Marcelo, Philipina A.
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B. S. Chem. E., University of Santo Tomas, 1989
M. S. Chem. E., University of the Philippines-Diliman, 1994
Ph. D. Food Science and Technology, Cornell University, 2008
Professor of Chemical Engineering
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BIOGRAPHICAL DETAILS
Philipina A. Marcelo is presently Professor of Chemical Engineering (Chem. E.) at the University of Santo Tomas (UST) in Manila, Philippines. She obtained her Bachelor’s Degree in Chem. E. in 1989 in UST. She joined the UST Department of Chem. E. as teaching assistant and laboratory instructor, right after graduation, and passed the Chem. E. Licensure Examination given by the Philippine Professional Regulation Commission. In 1991, while teaching full-time in UST, she joined the Graduate Program of the University of the Philippines in Diliman, Quezon City as a part-time student and graduated with a Master of Science in Chem. E. degree in 1994. She then started a tenure track appointment at UST where she became the Chem. E. Department Laboratory Supervisor. In 1995, she went to the Chem. E. Department of Ohio State University in the U.S. as a visiting scholar, under the auspices of the Philippine Department of Science and Technology. Upon her return to UST in 1996, she also joined the UST Graduate School, teaching in the Master of Engineering Program (MEP). In 1999, she went to the Food Engineering Department of the Lund University in Sweden as a visiting scholar and research fellow. She then became the MEP coordinator in UST upon her return in 2000. In August 2002, she joined the Ph.D. Program in Food Science and Technology at Cornell University in Ithaca, NY as a Fulbright scholar.
RESEARCH INTEREST
P. A. Marcelo is currently engaged in the utilization of membrane technology in food processing as well as in dairy proteins fractionation, characterization and utilization. The following are some of her research concentrations:
• Recovery of native milk serum proteins in “virgin whey” by microfiltration, and concentration by ultrafiltration to produce the novel ingredient, liquid virgin whey protein isolate (LVWPI)
• Investigation of the physico-chemical properties and functional behavior of LVWPI
• Understanding protein-protein interactions through rheology and microscopy for the production of novel food ingredients of novel functional properties for various applications
• Process design and optimization of membrane-based processes
PROFESSIONAL INTERESTS
• Member, Institute of Food Technologists
• Member, American Dairy Science Association
• Member, IFT-Dairy Division
• Member, IFT-Food Engineering Division
• Member, IFT-Education Division
• Member, Philippine Institute of Chemical Engineers
• Member, Fulbright-Philippine Agriculture Alumni Association
• Member, Phi Tau Sigma Food Science Honor Society
SELECTED PUBLICATIONS
Marcelo, P. A. and Rizvi, S. S. H. Applications of Membrane Technology in the Dairy Industry, Chapter 22 in “Handbook of Membrane Separation: chemical, pharmaceutical and biotechnological applications,” Ed. Pabby, A. K., Rizvi, S. S. H., and Sastre, A. M. (2008) CRC Press, Taylor and Francis Group, Inc., U.S.A.
Marcelo, P. A. and Rizvi, S. S. H. (2008). Physicochemical properties of liquid virgin whey protein isolate, International Dairy J., 18, 236-246.
Marcelo, P. A. and Rizvi, S. S. H. (2006). Functional behavior of liquid virgin whey protein concentrate, J. Dairy Sci., 89, Suppl. 1, 385-386.
Marcelo, P. A. and Rizvi, S. S. H. (2006). Process analysis for liquid virgin whey protein concentrate production using membrane technology, J. Dairy Sci., Suppl. 1, 386.
Marcelo, P. A. and Rizvi, S. S. H. (2005). Pilot-scale production and characterization of liquid virgin whey protein concentrate, J. Dairy Sci. 88, Suppl. 1, 107-108.