About Us
Our Mission, Vision & Values
Advances food safety & public health
By delivering accessible, world-class analytical testing, expert consultation, and workforce development.
Southwest's premier hub
Food safety innovation and expertise, fostering a collaborative environment where science and industry converge to ensure a safe, sustainable, and trusted food supply for all.
- Scientific Integrity
- Collaborative Partnership
- Developing Future Leaders
- Responsive Service
- Continuous Improvement
We view our clients as partners in food safety. We listen to their needs and work collaboratively to find practical, effective solutions that support their goals.
- Developing Future Leaders
We are dedicated to providing an unparalleled educational experience, mentoring our students to become the next generation of highly skilled and ethical food safety professionals. - Responsive Service
We strive to be accessible and clear in our communications, providing timely results and actionable insights that empower our partners to make informed decisions. - Continuous Improvement
Rooted in a culture of scientific inquiry, we constantly seek to improve our methods, adopt new technologies, and innovate our services to meet the evolving needs of the food industry.
A Legacy of Trust. A Future of Innovation
Trusted Partner
For decades, we’ve supported New Mexico’s growers, producers, and processors with reliable food safety testing and expertise.
Innovation in Action
Modernized facilities, expanded capabilities, and a revitalized model to meet today’s complex food industry needs.
Shaping the Future
Integrating education, cutting-edge research, and service into a dynamic hub to solve tomorrow’s food safety challenges.
Meet Our Team
Our laboratory’s strength lies in our people. We have built a team that combines deep industry and academic experience with the dynamic energy of our student researchers. This blend of seasoned oversight and emerging scientific talent is what allows us to deliver exceptional service. We are a team of mentors, scientists, and problem-solvers, all united by a shared commitment to scientific integrity and the success of our partners.
Dr. Luis Sabillón
Faculty Lab Director
Dr. Luis Sabillón is an Associate Professor of Food Microbiology in the Department of Family and Consumer Sciences at New Mexico State University. He has over 12 years of academic and applied research experience in food microbiology, with an emphasis on the detection, characterization, and control of foodborne pathogens across diverse food systems. His scholarly contributions have been published in numerous peer-reviewed journals, reflecting his work in developing innovative interventions and advancing microbial risk management. Dr. Sabillón also has extensive experience in outreach and professional training, delivering workshops and certification programs for the food industry in areas such as FSMA, HACCP, and the Better Process Control School. As Lab Director, he provides strategic leadership to ensure that the Food Safety Laboratory remains a center of excellence in research, testing, and training, while actively mentoring graduate students and preparing the next generation of food safety scientists and industry professionals.
Ruben Zapata
Senior Laboratory Technician
Ruben Zapata brings decades of professional expertise in food testing and laboratory operations, making him the cornerstone of the Food Safety Laboratory’s technical functions. His career has been devoted to advancing analytical precision and operational excellence in food microbiology laboratories, with particular emphasis on high-throughput sample testing and compliance with regulatory standards. At NMSU, Ruben oversees day-to-day laboratory operations, ensuring that methods are executed with consistency, accuracy, and efficiency. Beyond his technical expertise, he is deeply committed to mentorship and professional development, providing graduate students with invaluable hands-on training in microbiological methods and laboratory best practices. His leadership and dedication ensure that the laboratory operates seamlessly while fostering a culture of precision, accountability, and continuous learning.
Juan Olea
QA/QC Laboratory Technician
Juan Olea serves as the laboratory’s Quality Assurance and Quality Control Technician, with specialized expertise in the implementation, oversight, and continual improvement of ISO/IEC 17025 quality management systems. His role is critical in ensuring that all testing procedures and results adhere to internationally recognized standards of accuracy, reliability, and scientific defensibility. He is responsible for monitoring laboratory compliance, maintaining documentation, and supporting internal audits and accreditation processes. Through his meticulous attention to detail and commitment to quality, Juan safeguards the integrity of every analysis performed, thereby reinforcing the laboratory’s reputation as a trusted provider of food safety testing and research services.
Yatziri Presmont
Molecular Genetics Technologist
Yatziri Presmont contributes advanced expertise in molecular biology and genetics to expand the laboratory’s analytical and research capabilities. Her work focuses on applying state-of-the-art molecular techniques—including PCR-based assays, genetic sequencing, and molecular typing—to rapidly and accurately detect, identify, and characterize foodborne microorganisms. By integrating molecular approaches with classical microbiological methods, Yatziri enhances the laboratory’s ability to provide comprehensive data that informs both academic research and industry decision-making. In addition to her technical expertise, she plays an active role in collaborative research projects and supports the training of graduate students in molecular methods, ensuring that the laboratory remains at the forefront of innovation in food microbiology.
Karla Villalobos
Ph.D. Graduate Student Analyst
Karla Villalobos is a doctoral student in Food Science at New Mexico State University, serving as a Graduate Student Analyst in the Food Safety Laboratory. Her research focuses on the microbiology of low-moisture foods and the development of intervention strategies to control foodborne pathogens, contributing to both the laboratory’s research mission and its ISO-accredited service portfolio. In her role as an analyst, Karla performs advanced microbiological testing and supports method development and validation efforts that strengthen the laboratory’s technical capabilities. She is trained in both classical microbiology and molecular techniques, which she applies to ensure the accuracy, reliability, and defensibility of laboratory results. Through her dual role as a researcher and analyst, she exemplifies the laboratory’s mission of advancing food safety through innovation, education, and service.
Our Student-Powered Model: A Unique Advantage
The engine of our laboratory is our unique student-powered model, a framework designed to create exceptional value for both our industry partners and our students.
For Our Clients: This model provides a distinct advantage. You receive meticulous, detail-oriented service from highly motivated individuals who are being trained on the most current scientific methodologies. Because our students are deeply engaged in both coursework and research, they bring a fresh, cutting-edge perspective to their work. Every test is conducted under the strict oversight of our experienced leadership, ensuring the highest standards of quality and accuracy.
For Our Students: This is more than a job; it's a career accelerator. Our graduate students step out of the classroom and into a real-world, industry-facing laboratory. They don't just learn theory—they apply it, solving complex problems for local businesses. This hands-on experience in a regulated environment makes them exceptionally well-prepared and highly sought-after professionals upon graduation.
This symbiotic relationship is our greatest strength, creating a win-win that powers innovation and builds a safer food future for New Mexico and the borderland region.
Step 1
Students receive rigorous training
Step 2
Apply knowledge in lab projects
Step 3
Clients receive high-quality testing
Step 4
Students gain real-world experience
Step 5
Innovation and safer food for the community