Food Safety Food microstucture Physical properties of food

Post-docs
1. Silvia Matiacevich. Study of tortilla chips frying using ultimate generation techniques. USACH 2008
2. Rommy Zuñiga. Study of formulation of films based on hydrocolloids and lipid emulsions. Pontificia Universidad Católica de Chile, 2010.
3. Loreto Muñoz. Starch granules as desiccants in food. Pontificia Universidad Católica de Chile 2011-2012 (CONICYT).
4. Javiera Rubilar. “Design of biodegradable bio-nano-composites with tailored anti-microbial properties”. PUC Chile 2012-2015 (PUC+CONICYT).
5. Gabriel Leiva. “Modeling of the effect of the microstructure and processing conditions in the prediction of the formation of unwanted compounds of the Maillard Reaction in starchy foods using computer visionl”. PUC Chile PUC 2012-2015 (CONICYT).
6. Pablo Cortés. “Effect of Laser Heating on Model and Real Foods: Possible Applications in Food Technology”. PUC Chile 2015.

Postgraduate Students
1. Macarena Fredes. Study of the effect of water activity on the formation of furane in glucosaserine model systems subject to high temperature. Master in Engineering Science. Pontificia Universidad Católica de Chile. 2020.
2. Josefina Barrera. Development and application of a video-microscopy method to characterize lactose crystallization in model solutions in situ. Master in Engineering Science. Pontificia Universidad Católica de Chile. 2020.
3.Miriam Riera. Effect of the partial or total substitution of sugar for a non-caloric sweetener on the formation of neo-contaminants in sweet cookies. Master in Food Science. Pontificia Universidad Católica de Chile. 2019.
4. Andrea Crespo. Effect of sodium chloride and the use of asparaginase on the formation of neo-contaminants in marraqueta bread and its influence on sensory attributes. Master in Food management, quality and safety mention. Pontificia Universidad Católica de Chile. 2018.
5. Jessami Marín. Extraction of tara (Caesalpinia spinosa) by High Hydrostatic Pressures: characterization and application in a baked product in order to mitigate the content of neo-contaminants while maintaining its sensory quality. Master in Food Science. Pontificia Universidad Católica de Chile. 2018.
6. Robinson Aylas. Development of a powdered food mix, with balanced protein value and gluten-free, based on cereals and legumes. Master in Food management, quality and safety mention. Pontificia Universidad Católica de Chile. 2017.
7. Ilse Saavedra. Development of an extract of Tara (Caesalpinia Spinosa) and study of its effect on the content of neo-contaminants, quality and sensory profile of Hallulla-type bread. Master in food Scince. Pontificia Universidad Católica de Chile. 2016.
8. Nicolás Carvajal. Effect of asparaginase on the decrease in acrylamide levels present in "sopaipilla". Master in Food management, quality and safety mention. Pontificia Universidad Católica de Chile. 2015.
9. Salome Mariotti. Mechanism of furan formation in heated foods and technologies for its mitigation (En inglés). Doctor in Engineering Science. Pontificia Universidad Católica de Chile. 2014.
10. Federico Sastre. Structural and quantitative study of major steroid saponins from yucca schidigera roedzl. (En inglés). Doctor in Sciences of Engineering. Pontificia Universidad Católica de Chile. 2016.
11. Claudia García. Analysis of thermodynamic and thermo-physical properties during drying of vegetables. Master in Food Technology. Universidad de Santiago de Chile. 2008.
11. Marisol Durán. Study of oil absorption during frying and cooling of fried potato slices. Master in Food Technology. Universidad de Santiago de Chile. 2008.
12. Elizabeth Troncoso. Kinetic study of the physical properties of potato slices during vacuum submerged frying. Master in food Technology. Universidad de Santiago de Chile. 2007.

Bachelor students
1. Joans Matus. Study of the effect of extract of red pods of tara (Caesalpinia spinosa) on the content of neo-contaminants, quality and sensory profile in salty crackers. Pontificia Universidad Católica de Chile. 2017.
2. Ingrid Villagran. Mathematical modeling of microwave heating in different food matrices. Industrial Civil Engineer (Chemical Engineering Diploma). Pontificia Universidad Católica de Chile. 2015.
3. Ferrera, Alicia. Effect of blanching with ultrasound on the formation of neo-contaminants in potato slices. Memory to qualify for the Title of Food Engineer. Pontificia Universidad Católica de Chile. 2016.
4. Plaza, Carolina. Reduction of the acrylamide content in hallulla-type bread through the incorporation of asparaginase. Memory to qualify for the Title of Food Engineer. Pontificia Universidad Católica de Chile. 2015.
5. Illañez, Claudia. Effect of reducing sugar leaching on furan formation in potato chips. Memory to qualify for the Title of Food Engineer. Universidad de Chile. 2014.
6. Costa, Manuela. Effect of clove and oregano oleoresins on furan content and sensory properties in sopaipillas. Memory to qualify for the Title of Food Engineer. Universidad de Chile. 2014.
7. Alejandra Navarrete. Preparation and characterization of functional pasta with the addition of grape bagasse flour. Food Engineer, Universidad de Chile. 2013.
8. Alejandra Ahumada. Classification of sensory quality of sopaipillas using computer vision. Food Engineer, Universidad de Chile. 2011.
9. Natalia Quezada. Classification of the sensory properties of "hallulla"-type bread using computer vision. Food Engineer, Universidad de Chile. 2011.
10. Paula Allen & Ximena. Determination of the Quality and prediction of the physical properties in fried potato slices using computer vision. Food Engineer, Universidad de Santiago de Chile. 2009.
11. Francisca Banda & Cristian Rojas. Study of the kinetics of leaching out of reducing sugars during blanching treatments. Food Engineer, Universidad de Santiago de Chile. 2009.
12. Kattirant Moya. Study of the physical properties of potato chips strips and determination of their quality using computer vision. Food Engineer, Universidad de Chile. 2009.
13. Claudia Villaroel & Katherine Oliva. Prediction of the physical properties of apple slices during drying using computer vision. Food Engineer Universidad de Santiago de Chile. 2008.
14. Elizabeth Ferreira & Yuri Frost. Evaluation of the kinetics of change of the geometric and textural properties in fried potato slices using computer vision. Food Engineer, Universidad de Santiago de Chile. 2008.
15. Verónica Yáñez & Lorena Jara. Automatic classification of fried potato slices using computer vision. Food Engineer, Universidad de Santiago de Chile. 2008.
16. Úrsula Lara & Katia Liberona. Effect of different cooking methods on the physical and sensory properties of frozen pre-fried potatoes. Food Engineer, Universidad de Santiago de Chile. 2008.
17. María Galdames & Alejandra Mora. Kinetic study of the physical properties of pre-treated potato slices during vacuum frying. Food Engineer, Universidad de Santiago de Chile. 2007.
18. Rodolfo Briones. Study of the structural properties of potato slices subjected to different pre-treatments during frying. Food Engineer, Universidad de Santiago de Chile. 2007.
19. Paula Vera. Effect of the process variables related to the generation of acrylamide and the physical and sensory properties of a cereal expanded by extrusion. Food Engineer, Universidad de Chile. 2007.
20. Ximena Travisany & Carolina Reyes. Kinetics of extraction of reducing sugars in potato slices during blanching. Food Engineer, Universidad de Santiago de Chile. 2006.
21. Claudia Coccio. Oil distribution in the crust of pre-treated fried potato slices. Food Engineer, Universidad de Chile. 2006.
22. Oscar Bustos.Effect of different pre-treatments on the color of potatoes during frying. Food Engineer, Universidad Técnica Metropolitana. 2006.
23. Jorge León. Color change kinetics of potato slices during frying using computer vision. Food Engineer, Universidad de Santiago de Chile, 2005.
24. Pamela Hernández & Clara Figueroa.Study of the physical properties of potato slices under different pre-treatment and frying conditions. Food Engineer, Universidad de Santiago de Chile. 2004.