Roberto Alejandro Lemus Mondaca
Assistant Professor
Universidad de Chile
Santiago, Chile
Food Process Engineering; Food Emerging Technologies, Food Functional Properties; Process Modeling and Simulation; Heat ad Mass Transfer.
-
Ph.D. Process Engineering, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 2012
-
MSc. Food Engineering, UNIVERSIDAD DE LA SERENA. Chile, 2009
-
BSc. Food Science, UNIVERSIDAD DE LA SERENA. Chile, 2006
-
Food Engineer, UNIVERSIDAD DE LA SERENA. Chile, 2006
-
Postdoc. Food Process Engineering, KYUSHU UNIVERSITY. Japón, 2014
-
Postdoc. Food Process Engineering, KYUSHU UNIVERSITY. Japón, 2021
-
Research Associate Full Time
UNIVERSIDAD DE LA SERENA
Facultad de Ingeniería
La Serena, Chile
2012 - 2016
-
Assistant Professor Full Time
UNIVERSIDAD DE CHILE
Facultad de Ciencias Químicas y Farmaceuticas
Santiago, Chile
2017 - At present
-
Research Assistant Full Time
UNIVERSIDAD DE LA SERENA
Facultad de Ingeniería
La Serena, Chile
2006 - 2011
-
Asistente de Microbiología Full Time
Servicio de Salud de Coquimbo
La Serena, Chile
2005 - 2006
-
Inspector de Control de Calidad Full Time
Pesquera San José SA
Coquimbo, Chile
2003 - 2004
Pregrado:
- Sebastián Moya, B.Sc. Food Engineering. Universidad de Chile. 2020.
- María José Olivares, B.Sc. Food Engineering. Universidad de Chile. 2020.
- Lorena Valenca, B.Sc. Food Engineering. Universidad de Chile. 2018.
- Leyla Covacevich, B.Sc. Food Engineering. Universidad de La Serena. 2017.
- Pilar Rojas, B.Sc. Food Engineering. Universidad de La Serena. 2016.
- Fernanda Marín, B.Sc. Food Engineering. Universidad de La Serena. 2016.
- Constanza Olivares, B.Sc. Food Engineering. Universidad de La Serena. 2016.
- Sebastián Pizarro, B.Sc. Food Engineering. Universidad de La Serena. 2015.
- Daniela Marín, B.Sc. Food Engineering. Universidad de La Serena. 2014.
- Carolina Honores, B.Sc. Food Engineering. Universidad de La Serena. 2013.
Postgrado
- Constanza Barrera, M.Sc. Food Science. Universidad de Chile. 2020.
- Eliana Ramos, M.Sc. Food Science. Universidad de Chile. 2020.
- Javiera Yañez, M.Sc. Food Science. Universidad de Chile. 2019.
- Ana Zapata, , M.Sc. Food Quality Management. Universidad de Chile. 2018.
- Pilar Rojas, M.Sc. Food Engineering. Universidad de La Serena. 2016.
- Fernanda Marín, M.Sc. Food Engineering. Universidad de La Serena. 2016.
- Constanza Olivares, M.Sc. Food Engineering. Universidad de La Serena. 2016.
- Diana Leiva, MSc. Food Engineering and Bioprocess, Universidad de La Serena. 2016.
- Sebastián Astudillo, M.Sc. Food Engineering. Universidad de La Serena. 2015.
- Sebastián Pizarro, M.Sc. Food Engineering. Universidad de La Serena. 2015.
-
Beca Doctorado CONICYT
UNIVERSIDAD DE SANTIAGO DE CHILE
Chile, 2008
Beca de Doctorado Nacional CONICYT
-
Beca MIF
KYUSHU UNIVERSITY
Japón, 2014
Beca de Postdoctorado de la Fundación Internacional Matsume (MIF)
-
Beca CONICYT Termino Tesis
UNIVERSIDAD DE SANTIAGO DE CHILE
Chile, 2011
Beca CONICYT de Termino de Tesis de Doctorado
-
Beca CONICYT Asistencia Congreso
UNIVERSIDAD DE SANTIAGO DE CHILE
Chile, 2010
Beca CONICYT para Asistencia a Congreso (24th EFFoST Annual Meeting - European Federation of Food Science and Technology, Dublin, Ireland)
Calamar gigante (Dosidicus gigas)=> Desarrollo de bioproductos marinos. |
EFFECTS OF HIGH HYDROSTATIC PRESSURE+CO2 AND PULSE ELECTRIC FIELD+CO2 ON INACTIVATION OF ENDOGENOUS ENZYMES AND SPOILAGE MICROORGANISMS OF CHILLED FARMED COHO SALMON (ONCORHYNCHUS KISUTCH) UNDER PRE- AND POST-RIGOR MORTIS CONDITIONS |
Aplicación de impregnación por altas presiones hidrostáticas (IAP) y evaluación de propiedades termofísicas en las proteínas miofibrilares de Abalón (Haliotis rufescens) deshidratado. |
ASSESSMENT OF NUTRITIONAL CHARACTERISTICS, FUNCTIONAL PROPERTIES AND BIOLOGICAL POTENTIAL ACTIVITIES OF THREE SELECTED EDIBLE SEAWEEDS SUBJECTED TO DIFFERENT DRYING PROCESSES |
Caracterización estructural y reólogica de Jibia (Dosidicus gigas) deshidratada previamente tratados por deshidratación osmótica (DO) y altas presiones hidrostáticas (HHP). |
Efecto de las diferentes condiciones de procesamiento sobre las propiedades termofísicas y reólogicas de laminas de frutas (fruit leather) desde tres variedades de manzanas (Royal Gala, Granny Smith y Richard Deliciuos). |
Estudio experimental y modelado matemático del secado convectivo de cochayuyo (Durvillaea antárctica) |
Mejoramiento y Implementación del Laboratorio de Investigación de Análisis de Propiedades Termofísicas y Reólogicas para Alimentos y Biomateriales |
PROCESSING OF MAQUI (ARISTOTELIA CHILENSIS (MOL) STUNTZ) AND MURTA (UGNI MOLINAE TURCZ) BERRIES=> EFFECT ON FUNCTIONAL TECHNOLOGICAL PROPERTIES, ANTI-BACTERIAL ACTIVITY, BIOACTIVITY AND BIOACCESSIBILITY OF PHYTOCHEMICAL COMPONENTS |
On studying bioactive compounds and solutions impregnation under different high pressure conditions to food products |
On studying bioactive compounds and solutions impregnation under different high pressure conditions to food products. |
ON STUDYING DIFFERENT HIGH PRESSURE IMPREGNATION (HPI) CONDITIONS TO DRIED SEAFOOD PRODUCTS=> INFLUENCE ON BIOCHEMICAL CHARACTERISTICS, RHEOLOGICAL AND THERMOPHYSICAL PROPERTIES, AND MASS TRANSFER KINETICS |
Análisis experimental, modelación matemática y simulación computacional de los fenómenos de transporte en los procesos de congelación y deshidratación para alimentos sólidos porosos y líquidos no Newtonianos. |
APPLICATION OF DIFFERENT DRYING METHODS TO STEVIA REBAUDIANA BERTONI LEAVES=> EFFECT ON BIOCHEMICAL CHARACTERISTICS, THERMOPHYSICAL PROPERTIES AND MODELLING OF HEAT AND MASS TRANSFER |
Deshidratación osmótica del abalón (Haliotis rufescens) bajo altas presiones hidrostáticas=> Evaluación de la cinética de transferencia de materia, color, textura y capacidad antioxidante. |
Influencia de la temperatura de secado sobre las cinética de secado, capacidad antioxidante, polifenoles totales y flavonoides del maqui (Aristotelia chilensis) |
CHARACTERIZATION OF FUNCTIONAL AND PHYSICO-CHEMICAL PROPERTIES OF THREE VARIETIES OF OLIVE CAKE, AN AGRO-INDUSTRIAL BY-PRODUCT=> APPLICATION OF CONVECTIVE DRYING PROCESS AS A PRESERVATION TECHNOLOGY |
Influence of high hydrostatic pressure on thermophysical properties and rheological behavior for murta pulps (Ugni molinae Turcz) |
CONJUGATE MIXED CONVECTION / LIQUID-SOLID PHASE CHANGE NATURAL CONVECTION APPLIED TO NON NEWTONIAN LIQUIDS IN FOOD FREEZING, POLYMER MOLDING, PURE AND BINARY ALLOY MOULD SOLIDIFICATION |
International Center of excellence in research and development for the food industry. Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile. |
THEORICAL, COMPUTATIONAL AND EXPERIMENTAL STUDY OF FLUID DYNAMICS, HEAT AND MASS TRANSFER IN SOLID-LIQUID PHASE CHANGE PROBLEMS OF NON NEWTONIAN FLUIDS |
Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects |