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FERNANDO ALBERTO OSORIO LIRA

ACADEMICO J/C

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

Propiedades fsicas de alimentos; Procesamiento de alimentos; ReologÃa y Textura de Alimento; Flujo de Fluidos no-newtonianos; Transferencia de Calor a Fluidos no-newtonianos; Fluid mechanics

Food Engineering and Food Science, MICHIGAN STATE UNIVERSITY. Estados Unidos, 1989
food Science, MICHIGAN STATE UNIVERSITY. Estados Unidos, 1985
Ingeniero Civil Químico, UNIVERSIDAD DE CHILE. Chile, 1977

ACADEMICO J/C Full Time

UNIVERSIDAD DE SANTIAGO DE CHILE

TECNOLOGICA

SANTIAGO, Chile

1995 - At present
ACADEMICO J/C Full Time

UNIVERSIDAD DE LA SERENA

INGENIERIA

LA SERENA, Chile

1989 - 1995
ACADEMICO J/C Full Time

UNIVERSIDAD DE CHILE

CIENCIAS QUIMICAS Y FARMACEUTICAS

SANTIAGO, Chile

1979 - 1989

tesis de magíster dirigidas
1. Dania Batista. (2013). “Efectos de hidroxi propilmetil celulosa, nanofibra de celulosa y espesor en películas comestibles”, Magíster en Tecnología de Alimentos, Universidad de Santiago de Chile.

2. Kyzzi Adriazola. (2007). “Caracterización Reológica y Bioquímica de Gelatina Obtenida de piel de salmón del Atlántico”, Magíster en Tecnología de Alimentos, Universidad de Santiago de Chile.
TESIS DE DOCTORADO DIRIGIDAS
1. Natalia Daniela Brossard Aravena. (2015) “Determination of red wine astringency by rheological and tribological methods”. Doctorado en Ciencias de la Agricultura, Pontificia Universidad Católica de Chile.

2. Ricardo Andrade. (2014) “Películas y recubrimientos comestibles nanocompuestos con matriz de gelatina: caracterización física y comportamiento al impacto en frutas con diferente energía libre de superficie”. Doctorado en Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile.

Numerosas Tesis de Pregrado en Ingeniería de Alimentos dirigidas en diferentes universidades nacionales


Depolymerization and Nanoliposomal Encapsulation of Grape Seed Condensed Tannins: Physicochemical Characterization, Stability, In Vitro Release and Bioaccessibility Morales, CF; Zamorano M.; Brossard N.; Rosenkranz A.; Osorio F.A. Article ISI Antioxidants (2025)
Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine Nunez, Emerson; Vidal, Josefina; Chávez, Matías; Bordeu, Edmundo; Osorio, Fernando; Vargas, Sebastian; Hormazabal, Elba; Brossard, Natalia Article ISI Foods (2025)
Food-Grade Microwave-Assisted Depolymerization of Grape Seed Condensed Tannins: Optimizing the Reaction Using Gallic Acid as a Nucleophile Morales, CF; Osorio F.A. Article ISI Polymers (2025)
Effect of the incorporation of liposomes loaded with rutin on the transport properties of edible film produced with hydroxypropyl methylcellulose: An in vitro release study Soto, Andrea; Zamorano, Marcela; Brossard, Natalia; Osorio, Fernando A. Article ISI (2024)
Physicochemical Properties of Nanoliposomes Encapsulating Grape Seed Tannins Formed with Ultrasound Cycles Osorio F.A. Article ISI (2024)
Rheological and tribological properties of seaweed powders as thickeners for liquid foods Covacevich, Leyla; Aguilera, Jose Miguel; Moreno, M. Carolina; Brossard, Natalia; Osorio, Fernando Article ISI (2024)
Stability and Biaxial Behavior of Fresh Cheese Coated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Using Immersion and Spray Methods Monasterio A.; Nunez E.; Verdugo V.; Osorio F.A. Article ISI (2024)
Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides Brossard, Natalia; Vega, Ricardo; Osorio, Fernando A. Article ISI SCOPUS Polymers (2023)
Lipid-Encapsuled Grape Tannins Prevent Oxidative-Stress-Induced Neuronal Cell Death, Intracellular ROS Accumulation and Inflammation Jose Flores, Maria; Brossard, Natalia; Osorio, Fernando Article ISI SCOPUS Antioxidants (2022)
Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels Lara N.; Portilla A.; Osorio F; Ruales J. Article ISI SCOPUS APPLIED FOOD RESEARCH (2022)
Red wine astringency: Correlations between chemical and sensory features Felipe Laurie, V; Osorio, Fernando; Vega, Ricardo E.; Bordeu, Edmundo; Brossard, Natalia Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Variables related to microwave heating-toasting time and water migration assessment with kernel size approaches of specialty maize types Lara N.; Osorio F; Ruales J. Article SCOPUS Journal of the Science of Food and Agriculture (2022)
Wine astringency: more than just tannin-protein interactions Gonzalez-Munoz, Beatriz; Osorio, Fernando; Bordeu, Edmundo; Brossard, Natalia Article ISI SCOPUS JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)
Astringency sub-qualities of red wines and the influence of wine-saliva aggregates Brossard, Natalia; Ricci, Arianna; Wang, Xinmiao; Osorio, Fernando; Bordeu, Edmundo; Paola Parpinello, Giuseppina Article ISI SCOPUS International Journal of Food Science and Technology (2021)
Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes Osorio, Fernando A. Article ISI SCOPUS Food Research International (2021)
Knowledge as a mechanic response to the environment, attachment, and reflexivity: An alternative to the debate between the epistemological approaches of Kornblith and Sosa Zambrano N.A.; Osorio F.A. Article SCOPUS REVISTA DE HUMANIDADES (2021)
Effect of lyophilization on the physicochemical and rheological properties of food grade liposomes that encapsulate rutin Lopez-Polo, Johana; Vega, Ricardo; Osorio, Fernando A. Article ISI SCOPUS Food Research International (2020)
Humectability and physical properties of hydroxypropyl methylcellulose coatings with liposome-cellulose nanofibers: Food application Zamorano, Marcela; Osorio, Fernando A. Article ISI SCOPUS Carbohydrate Polymers (2020)
Influence of gelation on the retention of purple cactus pear extract in microencapsulated double emulsions Robert, Paz; Vergara, Cristina; Osorio, Fernando A.; Annamalai, Pratheep K. Article ISI SCOPUS PLOS ONE (2020)
Rheological study of tannin and protein interactions based on model systems Brossard, Natalia; Bordeu, Edmundo; Osorio, Fernando Article SCOPUS Journal of Texture Studies (2020)
Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage Vyhmeisterl, Stefanie; Munoz, Maria F.; Brossard, Natalia; Osorio, Fernando; Salazar, Fernando N.; Angelica Fellenberg, Maria Article ISI SCOPUS JOURNAL OF DAIRY RESEARCH (2019)
Design of dipalmitoyl lecithin liposomes loaded with quercetin and rutin and their release kinetics from carboxymethyl cellulose edible films A. Silva-Weiss, M. Quilaqueo, O. Venegas, M. Ahumada, W. Silva, F. Osorio, B. Gimenez Article Journal of Food Engineering (2018)
Study of Spray System Applications of Edible Coating Suspensions Based on Hydrocolloids Containing Cellulose Nanofibers on Grape Surface (Vitis vinifera L.) Author(s) Wladimir Silva-Vera; Marcela Zamorano-Riquelme; Catalina Rocco-Orellana; Ricardo Vega-Viveros; Begoña Gimenez-Castillo; Andrea Silva-Weiss; Fernando Osorio-Lira Article Food Bioproc Tech (2018)
Surface Free Energy Utilization to Evaluate Wettability of Hydrocolloid Suspension on Different Vegetable Epicarps Author(s) Fernando Osorio, Gonzalo Valdés, Olivier Skurtys, Ricardo Andrade, Ricardo Villalobos-Carvajal, Andrea Silva-Weiss, Wladimir Silva-Vera, Begoña Giménez, Marcela Zamorano and Johana Lopez Article ISI SCOPUS COATINGS (2018)
Textural, flow and viscoelastic properties of Hass avocado (Persea americana Mill.) during ripening. under refrigeration conditions Author(s) J. Ortiz-Viedma; A. Rodriguez; C. Vega; F. Osorio; B. Defillipi; R. Ferreira; J. Saavedra. Article J Food Eng. (2018)
Oral Tribological Study on the Astringency Sensation of Red Wines Brossard, Natalia; Cai, F.; Osorio, F.; Bordeu, E.; Chen, J. Article ISI SCOPUS Journal of Texture Studies (2016)
Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content Flores Z.; Villalobos-Carvajal, Ricardo; Leiva-Vega J. Article ISI SCOPUS FOOD HYDROCOLLOIDS (2016)
Development of a new method to predict the maximum spread factor for shear thinning drops Andrade,R; Skurtys O.; Osorio F Article ISI SCOPUS Journal of Food Engineering (2015)
Drop impact of gelatin coating formulated with cellulose nanofibers on banana and eggplant epicarps Andrade,R; Skurtys O.; Osorio F Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films Zuniga R.N.; Osorio F; Pedreschi F. Article ISI SCOPUS Carbohydrate Polymers (2015)
Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings Skurtys O.; Osorio F; Zuluaga R.; Ganan, P.; Castro, C. Article ISI SCOPUS Food Science and Technology International (2015)
Rheological characterization of Poly(ethylene oxide) and carboxymethyl cellulose suspensions with added solids Skurtys O.; Andrade,R; Osorio F Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Quality parameters of six cultivars of blueberry using computer vision Matiacevich S.; Celis CofrÃ© D.; Enrione J.; Osorio F Article SCOPUS INTERNATIONAL JOURNAL OF FOOD SCIENCE (2013)
Experimental study of drop impacts and spreading on epicarps: Effect of fluid properties Andrade,R; Skurtys O.; Osorio F Article ISI SCOPUS Journal of Food Engineering (2012)
Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure Zuniga R.N.; Skurtys O.; Osorio F; Aguilera J.M.; Pedreschi F. Article ISI SCOPUS Carbohydrate Polymers (2012)
Structural Relaxation of Salmon Gelatin Films in the Glassy State Enrione J.I.; Saez C.; Lopez D.; Skurtys O.; ACEVEDO, C; Osorio F; MacNaughtan, W; Hill S. Article ISI SCOPUS Food and Bioprocess Technology (2012)
The impact of liquid drops on purple cabbage leaves (Brassica oleracea l. Var. Capitata) Skurtys O.; Osorio F Article ISI INGENIERIA E INVESTIGACION (2012)
The impact of liquid drops on purple cabbage leaves (Brassica oleracea L. var. Capitata) Comportamiento al impacto de gotas sobre hojas de repollo morado (Brassica oleracea l. var. Capitata) Andrade R.D.; Skurtys O.; Osorio F Article SCOPUS INGENIERIA E INVESTIGACION (2012)
Using RGB Image Processing for Designing an Alginate Edible Film Acevedo, C. A.; Tapia, M. J.; Enrione J.; Skurtys O.; Pedreschi F.; Brown, D. I.; Creixell W.; Osorio F Article ISI SCOPUS Food and Bioprocess Technology (2012)
Evaluation of Surface Free Energy of Various Fruit Epicarps using Acid-base and Zisman Article FOOD BIOPHYSICS (2011)
Evaluation of Surface Free Energy of Various Fruit Epicarps Using Acid-Base and Zisman Approaches Velasquez P.; Skurtys O.; Enrione J.; Osorio F Article ISI SCOPUS Food Biophysics (2011)
State diagram of salmon (Salmo salar) gelatin films Díaz, P; Lopez D.; Matiacevich S.; Osorio F; Enrione J. Article ISI SCOPUS Journal of the Science of Food and Agriculture (2011)
Wetting behavior of chitosan solutions on blueberry epicarp with or without epicuticular waxes Skurtys O.; Velasquez P.; Henriquez O.; Matiacevich S.; Enrione J.; Osorio F Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Characterization of a Gelatin/Chitosan/Hyaluronan scaffold-polymer Enrione J.; Osorio F; Lopez D.; Weinstein-Oppenheimer C.; Ceriani R.; Brown D.I.; Albornoz F.; Sanchez E.; Villalobos P.; Somoza RA; et al. Article ISI SCIELO SCOPUS ELECTRONIC JOURNAL OF BIOTECHNOLOGY (2010)
Prediction of the Glass Transition Temperature on Extruded Waxy Maize and Rice Starches in Presence of Glycerol Enrione J.; Osorio F; Pedreschi F.; Hill S. Article ISI SCOPUS Food and Bioprocess Technology (2010)
A non-destructive digital imaging method to predict immobilized yeast-biomass Acevedo C.A.; Skurtys O.; Young, ME; Enrione J.; Pedreschi F.; Osorio F Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Textural characteristics of frozen blue squat lobster (Cervimunida johni) tails as measured by instrumental and sensory methods Pérez-Won, M; Barraza M.; Cortes F.; Madrid D.; Cortes P.; Roco T.; Osorio F; Tabilo-Munizaga G. Article ISI SCOPUS JOURNAL OF FOOD PROCESS ENGINEERING (2006)
Osmotic dehydration and freezing as combined processes on apple preservation Bunger A.; Moyano, PC; Guerrero, P; Osorio F Article ISI FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2004)
Water absorption effects on biaxial extensional viscosity of wheat flour dough Osorio F; Gahona, E; Alvarez F. Article ISI SCOPUS Journal of Texture Studies (2003)
Study of texture and glass transition of French Fried potatoes pretreated with soaking solutions Kasahara I.; Osorio F; Moyano, P.; Pizarro, G; Beltran J. Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2002)
Characterization of caramel jam using back extrusion technique Castro E.; Silva C.; Osorio F; Miranda M. Article ISI SCOPUS LATIN AMERICAN APPLIED RESEARCH (2000)


Food hydrocolloid edible films and coatings Skurtys O.; ACEVEDO, C; Pedreschi F.; Enrione J.; Osorio F; Aguilera J.M. BookWhole SCOPUS Proceedings of the Annual ACM-SIAM Symposium on Discrete Algorithms (2010)


Effects of ripening on rheological properties of avocado pulp (Persea americana mill. Cv. Hass) Osorio F; Román, A; Ortiz J. ConferencePaper ISI SCOPUS Journal of Physics: Conference Series (2015)
Rheological Characterization of Polyoxyethylene (POE) and Carboxymethyl Cellulose (CMC) Suspensions with Added Solids Mora A.; Skurtys O.; Osorio F ConferencePaper ISI SCOPUS Journal of Physics: Conference Series (2015)
Effect of glycerol on water sorption of bovine gelatin films in the glassy state Díaz, P; Arratia C.; Vasquez, C.; Osorio F; Enrione J. ConferencePaper ISI 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) (2011)
Quality assessment of blueberries by computer vision Matiacevich S.; Silva, P; Enrione J.; Osorio F ConferencePaper ISI 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11) (2011)


Drop impact behavior on food using spray coating: Fundamentals and applications Andrade,R; Skurtys O.; Osorio F Review ISI SCOPUS Food Research International (2013)
Atomizing Spray Systems for Application of Edible Coatings Andrade R.D.; Skurtys O.; Osorio F.A. Review ISI SCOPUS Comprehensive Reviews in Food Science and Food Safety (2012)

Edmundo Bordeu

Professor

Fruticultura y Enología

PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE

Santiago, Chile

Paz Robert

Prof. Titular

Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile

Gipsy Tabilo

Dean of Department

Food Engineering

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

Ricardo Villalobos

Académico/Investigador

Ingeniería en Alimentos

University of Bio Bio

Chillán, Chile

Carmen Saenz

Profesora Titular

Agroindustria y Enología

Universidad de Chile, Fac. Ciencias Agronomicas

Santiago, Chile

Ricardo Vega

Profesor Titular

Ingeniería

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

Víctor Laurie

Profesor Titular

Horticultura

Universidad de Talca

Talca, Chile

Andrea Bunger

Académico

Departamento de Ciencia de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

Santiago, Chile

Javier Enrione

Profesor Titular

Facultad de Medicina

Universidad de Los Andes

Santiago, Chile

FERNANDO OSORIO

ACADEMICO J/C

CIENCIA Y TECNOLOGIA DE ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

Silvia Matiacevich

Académico

Ciencia y Tecnología de los Alimentos

Universidad de Santiago de Chile

Santiago, Chile

Cristian Acevedo

Academico

Fisica

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

Valparaiso, Chile

Elizabeth Sanchez

INVESTIGADOR

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

ValparaísO, Chile

DONALD BROWN

PROFESOR TITULAR

FACULTAD DE CIENCIAS

UNIVERSIDAD DE VALPARAÍSO

Valparaíso, Chile

Caroline Weinstein

profesor titular

Facultad de Farmacia

UNIVERSIDAD DE VALPARAÍSO

Valparaíso, Chile

Jaime Ortiz

Profesor Asoociado

Ciencia de los alimentos y Tecnología química

FACULTAD DE CIENCIAS QUÍMICAS Y FARMACÉUTICAS

Santiago, Chile

Felipe Oyarzún

Profesor Asociado

Ciencias y Tecnología Farmacéuticas

UNIVERSIDAD DE CHILE

Santiago, Chile

olivier skurtys

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA DEPARTAMENTO DE INGENIERÍA MECÁNICA

Santiago, Chile

Marcela Zamorano

VICEDECANA DE DOCENCIA

CIENCIAS Y TECNOLOGIA DE LOS ALIMENTOS

Universidad de Santiago de Chile

Santiago, Chile

Natalia Brossard

Profesora asociada

Fruticultura y Enología

Pontificia Universidad Católica de Chile

Santiago, Chile

Werner Creixell

professor

Electrónica

Universidad Técnica Federico Santa María

Chile, Chile

Patricia Diaz

Academic

University of Connecticut Health Center

Farmington, CT, Estados Unidos

Cristina Vergara

Investigadora

Centro regional de Investigacion la Platina

Instituto de Investigaciones Agropecuarias (INIA)

Santiago, Chile

RICARDO ANDRADE

Universidad de Cordoba

Monteria, Colombia

Wladimir Silva

Académico

Biotecnología

Universidad Tecnológica Metropolitana

Santiago, Chile

PABLO CORTES

Investigador posdoctorando

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

Jose OBrien

Associate Professor

Department of Molecular Genetics & Microbiology/Department of Fruit Production and Enology

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

Fernando Ortiz

profesor asistente

Departmento de Biología, Facultad de Quimica y Biología

Universidad de Santiago de Chile

Santiago, Chile

Rocio Santander

Encargada de Laboratorio, Equipos de UHPLC-MS y GC-MS/MS

Departamento de Ciencias del Ambiente, Facultad de Química y Biología

Universidad de Santiago de Chile

Santiago, Chile

Rommy Zúñiga

Académico Jornada Completa

Biotecnología

Universidad Tecnológica Metropolitana

Santiago, Chile

Daniel López

Investigador Postdoctoral

Ingenieria de Alimentos / Medicina veterinaria

Universidad de Sao Paulo

Sao Paulo, Brasil

Manuel Young

Maria Fellenberg

profesor asociado

Pontificia Universidad Católica de Chile

Santiago, Chile

Begona Gimenez

INVESTIGADOR ASOCIADO

CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

Ismael Kasahara

Docente

Escuela de Alimentos

Pontificia Universidad Católica de Valparaíso

Valparaíso, Chile

Hugo Diaz

PhD

Fisiología

Pontificia Universidad Católica de Chile

Santiago, Chile

Franco Pedreschi

Profesor Titular

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Macul, Chile

Andrea Silva

Profesor Asistente

Departamento de Ciencia y Tecnología de los Alimentos

Universidad de Santiago de Chile

Santiago, Chile

Rodrigo Somoza

Senior Research Associate

Biology

Case Western Reserve University

Cleveland, Estados Unidos

Ricardo Villalobos

Profesor Titular

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

Plinio Cantero

Profesor Adjunto

Química

Universidad Andrés Bello

Santiago de Chile, Chile

Miguel Fuentes

Postdoctoral researcher

Universidad de Valparaíso

Valparaíso, Chile

Johana Lopez

Profesor Asistente

Instituto de Nutrición y Tecnologia de los Alimentos

Universidad de Chile

Santiago de Chile, Chile

Ricardo Ceriani

Profesor adjunto

Farmacia

Universidad Valparaíso

Valparaíso, Chile

Sebastián Vargas

Lider en I+D+i en Viticultura y Enología

Centro de Investigación e Innovación de Viña Concha y Toro

Viña Concha y Toro

Pencahue, Chile

Javier Leiva

Postdoctorate Student, Chairman and CEO at Research Centre for Agro-Aquaculture Residues

University of Los Lagos

Osorno, Chile

María Moreno

Académica

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

Angela Monasterio

Dra. Ciencia y Tecnología de los Alimentos

Ciencia y Tecnología de los Alimentos

Universidad de Santiago de Chile

Santiago , Chile

Esteban Díaz

Assistant Professor

Universidad Autónoma de Chile

Santiago, Chile

Fernanda Garrido

Investigadora post-doctoral

Genética Molecular y Microbriología

Pontificia Universidad Ca

Santiago, Chile

Emerson Nuñez

Doctorante

Fruticultura y Enología

Pontificia Universidad Católica de Chile

Santiago, Chile

Patricio Moyano

Asesor

Exacta Research

VITACURA, Chile

FERNANDO ALBERTO OSORIO LIRA

Líneas de Investigación

Educación

Food Engineering and Food Science, MICHIGAN STATE UNIVERSITY. Estados Unidos, 1989

food Science, MICHIGAN STATE UNIVERSITY. Estados Unidos, 1985

Ingeniero Civil Químico, UNIVERSIDAD DE CHILE. Chile, 1977

Experiencia Académica

ACADEMICO J/C Full Time

ACADEMICO J/C Full Time

ACADEMICO J/C Full Time

Formación de Capital Humano

Article (51)

BookWhole (1)

ConferencePaper (4)

Review (2)