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María Teresa Molina Maydl

CTO

More Than 3 SPA

Santiago, Chile

Líneas de Investigación


Food process engineering, biomaterials, food polymers, microstructure characterization.

Educación

  •  Food Science, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2021
  •  Food Science, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2014
  •  Industrial Engineering, Chemistry and Bioprocess Engineering, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2012

Experiencia Académica

  •   Adjunct Professor Part Time

    UNIVERSIDAD DEL DESARROLLO

    BSc. of Mathematics and Economics Program

    Santiago, Chile

    2014 - 2016

  •   Assistant Research Scientist Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Engineering

    Santiago, Chile

    2015 - 2015

  •   Teaching Assistant Part Time

    UNIVERSIDAD DE CHILE

    Engineering

    Santiago, Chile

    2011 - 2017

Experiencia Profesional

  •   Doctoral Researcher Full Time

    Nestlé

    Lausanne, Suiza

    2019 - 2019

  •   Head of Technology & Regulatory Affairs Full Time

    PolyNatural Holding SPA

    Santiago, Chile

    2020 - 2022

  •   Director of Innovation Full Time

    Chile Massachusetts Alliance

    Cambridge, Estados Unidos

    2022 - 2023

  •   Chief Technology Officer Full Time

    More Than 3 SPA

    Santiago, Chile

    2023 - At present

Difusión y Transferencia


Patent: Baked Product (WO2021204887A1) translated into a new biscuit in Chilean market (Morocha Crunchy)



 

Article (4)

Rotary-moulded biscuits: Dough expansion, microstructure and sweetness perception as affected by sucrose:flour ratio and sucrose particle size
The Creaming of Short Doughs and Its Impact on the Quality Attributes of Rotary-Molded Biscuits
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
Examining the effect of freezing on starch gelatinization during heating at high rates using online in situ hot-stage video-microscopy and differential scanning calorimetry

BookSection (2)

Food Structure as a Foundation of Food Texture
Types of Pesticides, their Toxicological Effects and Residual Presence in the Food Chain

ConferencePaper (3)

Effect of wheat bran on biscuit dough rheology and baking processing.
Impact of sucrose concentration and particle size in baking performance and microstructure development of rotary moulded biscuit.
A 3D analysis of how oil absorption of fried dough is affected by freezing conditions using X ray MicroCT .

Patent (2)

Baked Product
BIOMATERIAL EN BASE A FRUTAS Y VERDURAS, MOLDEABLE, IMPERMEABLE, COMESTIBLE Y RESISTENTE A LÍQUIDOS

Proyecto (4)

Elaboración de películas comestibles enriquecidas con aceites esenciales para la extensión del tiempo de vida útil de filetes de salmón del Atlántico (Salmo salar).
Understanding microstructural changes of structured matrices during freezing and its relationship to oil absorption during deep-fat frying
Understanding microstructural changes of structured matrices during freezing and its relationship to oil absorption during deep-fat frying.
Healthy Food Matrix Design
10
María Molina

CTO

More Than 3 SPA

Santiago, Chile

2
Pedro Bouchon

Profesor Titular

Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

1
Angel Leiva

Full Professor

Physical Chemistry

PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE

Santiago, Chile