Mateo Budinich is an innovative professional with extensive experience in scientific research and product development. He has skills in analytical chemistry techniques, microbiology, statistics, and molecular biology. He has worked as a lecturer, graduate research assistant, teaching assistant, and analytical chemist. He has authored or co-authored numerous publications on topics related to dairy microbiology and food science.

1. Mateo Budinich<br />Qualification Highlights<br />Innovative professional with a comprehensive education and progressive expertise in scientific research. Accomplished in leading and participating in product development teams. <br />Effective in managing multiple and concurrent responsibilities with good communication skills. A thirst for employing new ideas, concepts, and technologies. Skilled in use of small scale to pilot plant size equipments, such as fermentors, evaporators, spray driers, mixers and membrane filters.<br />Proficient in use of all menu driven programs with special interest in statistical packages SAS, Minitab, R and SigmaPlot. Know-how of statistical experiment design, product development, product positioning applications via Principal component analysis, Response surface method, and mathematical modeling techniques. <br />Proven expertise in multidisciplinary areas of food science, with chemistry, microbiology and statistical designs applied extensively in the area of nutraceuticals and dairy microbiology. <br />Knowledgeable in the use of qualitative and preparative chromatographic separations (GC, GC-MS, TLC, HPLC, LC-MS), spectroscopic methods (UV-Vis, FT-IR, NMR), Protein characterization (Size exclusion, Ion-exchange chromatography, 2D-Gel electrophoresis), Immunoassay and molecular biology. Competent in tissue culture and in vitro cell assays. Author/Co-author of numerous abstracts and publications.<br />Professional Experience<br />Lecturer2011 – to date<br />Universidad Nacional Andres Bello<br />Departamento de Ciencias Biológicas. <br />Escuela de Bioquímica. Santiago, Chile<br />Develop and teach course BIO 396 Advanced topics in Industrial Bioquemistry. Course is taught in the 8th semeter of the Biochemistry undergraduate degree program<br />Graduate Research Assistant2003 – 2009<br />Professor James L. Steele’s Laboratory.<br />University of Wisconsin – Madison. <br />Department of Food Science, Madison, WI.<br />Undertook, planned and designed research topic entitled: “How does Lactobacillus casei ATCC 334 grows on Cheddar cheese ripening conditions?” as Dissertation topic conducive to obtain the Doctoral degree in Food Science.<br />Analyzed and prepared reports and/or presentations of experimental results.<br />Supervised and trained undergraduate students to conduct research as part of the students undergraduate research projects.<br />Supervised and trained undergraduate students as laboratory technicians. (i.e. stock of chemicals, washing of laboratory materials, etc.).<br />Supervised the Invitrogen Supply Center Freezer Program, located in the Department of Food Science.<br />Participate as Research Scientist in flavor industry confidential projects.<br />Graduate Research Assistant 2001–2003<br />Professor Leslie Plhak’s Laboratory<br />University of Wisconsin – Madison<br />Department of Food Science, Madison, WI.<br />Planned and designed research topic to create a monoclonal antibody that will detect lignans in food matrices such as cranberry juice.<br />Analyzed and prepared reports and/or presentations of experimental results.<br />Supervised and trained undergraduate students as laboratory technicians.<br />Analytical Chemist1997 to 2001<br />Laboratory of Extraction of Biological Materials.<br />Chemical and Bioprocess Engineering Department, <br />Pontificia Universidad Católica de Chile Santiago, Chile.<br />Managed the laboratory, budget planning, hiring, training and supervision of laboratory technicians.<br />Guided undergraduate engineering students in how to design and choose the adequate analytical technique for their projects.<br />Developed and implemented chromatographic methods for the analysis of plant extracts.<br />For further information go to http://www2.ing.puc.cl/lemab<br />Teaching Experience<br />Research Mentoring 2005<br />University of Wisconsin-Madison<br />Summer Science Institute - Center for Biology Education, Madison, WI<br />Introduce High School students to graduate level research<br /> Develop a research project with High School students<br /> Completed Seminar “Mentoring an Undergraduate Researcher”<br />Teaching Assistant 2002<br />University of Wisconsin – Madison.<br />Department of Food Science, Madison, WI.<br />Course: Food Analysis<br />Laboratory sections, including a ten minutes oral review of current laboratory experience.<br />Guided groups of 8+students in different laboratory experiences.<br />Lectured on Enzyme Assays.<br />Graded Reports.<br />Education<br />Master of Science, Food Science2001-2009<br />University of Wisconsin - Madison, WI. <br />Advisor: Professor J. Steele<br />Litentiate, Biochemistry (academic degree higher than B.Sc. lower than an M.Sc.)1992-1998<br />Pontificia Universidad Católica de Chile, Santiago, Chile.<br />Skills<br />Research<br />Molecular Biology techniques Protein Electrophoresis, Immunoassays, ELISA, in-vitro cell assays, PCR.<br />Analytical Chemistry, normal and reversed phase HPLC (DAD, Fluorescence, IR, PAD, MS), TLC, GC-FID, GC-MS and organic synthesis.<br />Radioactive material handling, Small animal handling.<br />Basic microbiological techniques and GLP.<br />Computer<br />SAS, Minitab, R, Sigma Plot, GeneMapp, Genespring, Agilent Chemstation (HPLC and GC modules), Merck LaChrom platform, Waters Millennium HPLC platform, Softmax Pro (Plate reader platform); MS Excel, MS Word, MS Powerpoint.<br />Languages: <br />Speak and write Spanish and English fluently.<br />Activities and Awards<br />ADSA Graduate Student paper competition2008<br />Second Place. Dairy Products Division<br />Wisconsin Distinguished Graduate Fellowship 2005 – 2006<br />Department of Food Science, Madison, WI.<br />President Wisconsin Chapter - Phi Tau Sigma. Madison, WI. 2003 - 2004. <br />Collegiate Dairy Judging Team. 2003 - 2004. <br />6th Place in Yogurt Evaluation. National Competition Lakeland, FL.<br />Product Development Team Co-chair - Food Science Club. 2003 to 2004. <br />1st Place Almond Innovation Contest.<br />Finalist Product Development Contest IFT-SA.<br />MBAA Brewery Packaging Technology Course. 2003 Present <br />Assists in Flavor Laboratory<br />Professional Organizations<br />Phi Tau Sigma Honorary Society for Food Scientists. 2003 - Present<br />Institute of Food Technologist. 2004 - Present<br />American Society of Microbiology.2005 - Present<br />American Dairy Science Association.2005 – Present<br />Publications Addendum<br />Budinich MF, Perez Diaz I, Cai H, Rankin SA, Broadbent JR, Steele JL. (2011). “Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A Biochemical approach”. Journal of Dairy Science (submitted).

2. Cai H, Thompson R, Budinich MF, Broadbent JR, Steele JL. (2009). “Genome Sequence and Comparative Genome Analysis of Lactobacillus casei: Insights into their Niche-associated Evolution”. Genome Biology and Evolution,evp019.

3. Díaz-Muñiz I, Banavara DS, Budinich MF, Rankin SA, Dudley EG, Steele JL. (2006). “Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: a bioinformatics approach”. Journal of Applied Microbiology 101,872-82.

4. Steele JL, Budinich MF, Cai H, Curtis SC, Broadbent JR. (2006). “Diversity and metabolic activity of Lactobacillus casei in ripening cheddar cheese”. Australian Journal of Dairy Technology 61,53-60.