Academic Credentials
  • Ph.D., Mechanical Engineering, Boston University, 2019
  • M.S., Mechanical Engineering, Boston University, 2017
  • B.S., Nuclear Engineering, North Carolina State University, 2011
Academic Appointments
  • Postdoctoral Fellow, Rowland Institute at Harvard University, 2019-2020
  • Teaching Assistant for Fluid Mechanics, Dept of Mechanical Engineering, Boston University, 2015-2016
  • Teaching Assistant for Heat Transfer, Dept of Mechanical Engineering, Boston University, 2014-2015
Professional Honors
  • NSF Graduate Research Fellowship Program
  • Chateaubriand Fellow
  • North Carolina State University Caldwell Fellow

Dr. Menesses's background is in mechanical engineer focusing on fluid mechanics, heat transfer, and experiment design. He applies his expertise to complex engineering challenges across scales, from microscale liquid handling platforms to industrial process optimization. His technical background is complemented by his skilled design of experiments where he exercises his expertise particle image velocimetry (PIV), IR thermography, schlieren imaging, high speed photography and image processing.

Dr. Menesses received his PhD in Mechanical Engineering from Boston University where he focused on interfacial fluid mechanics. In collaboration with the Naval Undersea Warfare Center, Dr. Menesses designed and executed complementary field and laboratory experiments to study bubbly flows and their role in marine biofouling mitigation. Additionally, he investigated evaporation and thermocapillary flows in liquid films regarding their resistance to spontaneous rupture. Following his graduate studies, Dr. Menesses trained as a Postdoc at Harvard University. Leveraging device geometry and surface chemistry, he developed a versatile and scalable liquid handling device capable of high precision and high throughput operation. Prior to joining Exponent, Dr. Menesses worked as a senior mechanical engineer in research and development at Impossible Foods where he designed and fabricated novel equipment for protein texturization using fiber spinning and extrusion technologies and performed CFD modeling of non-Newtonian flows for food manufacturing.