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Sebastian Mauricio Pizarro Oteiza

PROFESOR NO JERARQUIZADO

Pontificia Universidad Católica de Valparaíso

VALPARAÍSO, Chile

Líneas de Investigación


Mi principal línea de investigación es la Transferencia de Materia y Energía en Procesos Alimentarios, Tecnologías Emergentes no térmicas (HHP y UV-LED), Hidrólisis Enzimática en Alimentos y Bebidas Fermentadas.

Educación

  •  Dr. Ingeniería en Alimentos y Bioprocesos, UNIVERSIDAD DE LA SERENA. Chile, 2020

Experiencia Académica

  •   PROFESOR NO JERARQUIZADO Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE VALPARAISO

    CIENCIAS AGRONÓMICAS Y DE LOS ALIMENTOS

    VALPARAÍSO, Chile

    2023 - At present

Experiencia Profesional

  •   PROFESOR NO JERARQUIZADO Full Time

    PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

    Chile

    2023 - At present


 

Article (7)

Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice

Salazar, Fernando

Article ISI
FOODS  (2024)

Effect of pulsed ultraviolet light on the degree of antigenicity and hydrolysis in cow's milk proteins

Salazar, Fernando; Kasahara, Ismael; Labbe, Mariela; Aguilar, Luis

Article ISI
JOURNAL OF FOOD PROCESS ENGINEERING  (2024)

Effects of optimized osmotic vacuum impregnation on quality properties of red abalone (<i>Haliotis rufescens</i>) drying

Briones-Labbarca, Vilbett; Salazar, Fernando

Article ISI
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION  (2023)

Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice

Salazar, Fernando

Article ISI
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES  (2022)

Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)



Article ISI
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES  (2020)

Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

Pizarro-Oteiza, S

Article ISI SCOPUS
Journal of Food Quality  (2018)

Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment

Pizarro, S.; Noma S.; Igura N.; Shimoda M.

Article ISI SCOPUS
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES  (2016)

Proyecto (1)

On studying different high pressure impregnation (HPI) conditions to dried seafood products=> on biochemical characteristics,rheological and thermophysical properties , and mass transfer kinetics

FONDECYT (Nº 1140067)

Proyecto
2014-2016
Tesista

Review (1)

Effect of ultraviolet light-emitting diode processing on fruit and vegetable-based liquid foods: A review

Salazar, Fernando; Kasahara, Ismael

Review ISI
FRONTIERS IN NUTRITION  (2022)

3
Gipsy Tabilo

Dean of Department

Food Engineering

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

2
Mariela Labbé

Partime

Alimentos

Pontificia Universidad Católica de Valparaíso

Valparaiso, Chile

4
Fernando Salazar

Full professor

Pontificia Universidad Católica de Valparaíso

Valparaíso, Chile

2
VILBETT BRIONES

Académico/Director de Escuela

Ingeniería en Alimentos

UNIVERSIDAD DE LA SERENA

la serena, Chile

2
Roberto Lemus

Assistant Professor

Food Science and Chemical Technology

Universidad de Chile

Santiago, Chile

1
Claudia Giovagnoli

Dra. Ingeniería en Alimentos y Bioprocesos

.

Santiago, Chile

8
Sebastian Pizarro

PROFESOR NO JERARQUIZADO

Pontificia Universidad Católica de Valparaíso

VALPARAÍSO, Chile