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Guillermo Rodrigo Petzold Maldonado

Associate Professor

UNIVERSIDAD DEL BÍO-BÍO

Chillan, Chile

Food Technology; OSMOTIC DEHYDRATION; OHMIC HEATING; Unit operations in food; Desing and formulation of functional foods; freeze concentration; refrigeration and freezing in foods

Ingeniero de alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1999
LIicenciado en Ciencias de los Alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1999
Magíster en Tecnología de los Alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 2005
Magíster en Ciencias de la Ingeniería, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2013
Doctor en Ciencias de la Ingeniería, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2013

Associate professor Full Time

UNIVERSIDAD DEL BIO-BIO

Facultad de Ciencias de la Salud y de los Alimentos

Chillan, Chile

1999 - A la fecha

laboratory professor Part Time

Universidad de Santiago de Chile

Santiago, Chile

1999 - 1999

Patricio Orellana, "External forces assisted cryoconcentration to improve the concentration process and the quality of fruit juice" Universidad del Bio-Bio, Doctor en Ingeniería de Alimentos, 2018. Advisor.
Bresil Michelet, "Evaluation of microencapsulated liquid smoke in a food matrix" Universidad del Bio-Bio, Magíster en Ciencias e Ingeniería de los Alimentos, 2013. Advisor.
Raymond Celan, "Study of commercial liquid smoke encapsulation in calcium alginate gels with and without cross linking with chitosan"Universidad del Bio-Bio, Magíster en Ciencias e Ingeniería de los Alimentos, 2012. Advisor.
Damaris Mora. Bachelor of Food Engineering, 2013.
Paz Lastra. Bachelor of Food Engineering, 2013.
Katerin Rojas. Bachelor of Food Engineering, 2013.
Ingrid Andana. Bachelor of Food Engineering, 2013.
Camilo Gutierrez. Bachelor of Food Engineering, 2012.

PhD scholarship

CONSEJO NACIONAL DE CIENCIA Y TECNOLOGIA

Chile, 2006

PhD scholarship in Pontificia Universidad Católica de Chile.
PhD scholarship stay-BECAS CHILE

CONSEJO NACIONAL DE CIENCIA Y TECNOLOGIA

Chile, 2009

PhD scholarship stay in University of Reading, UK.
Premio Henri Nestlé Versión Científica “Mención Tecnología e Innovación en Alimentos

NESTLE CHILE S.A.

Chile, 2014

Galardón otorgado por el desarrollo de la investigación “Influencia de los tratamientos de calentamiento óhmico y deshidratación osmótica en la inactivación de polifenoloxidasa, propiedades físicas y estabilidad microbiana de las manzanas (cv. Granny Smith)” publicado en Innovative Food Science and Emerging Technologies (2013) 20, 198-207.


Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice Article ISI SCOPUS CHEMICAL ENGINEERING & TECHNOLOGY (2020)
Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji) Lazo-Mercado V. Article ISI SCOPUS APPLIED SCIENCES-BASEL (2020)
Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults Petzold, Guillermo; Albala, Cecilia Article ISI SCOPUS NUTRIENTS (2019)
Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice Article ISI SCOPUS CHEMICAL ENGINEERING & TECHNOLOGY (2019)
Increasing the separation of block cryoconcentration through a novel centrifugal filter-based method Article ISI SEPARATION SCIENCE AND TECHNOLOGY (2019)
Elaboration of orange juice concentrate by vacuum-assisted block freeze concentration Aguilera, Merybeth; Torres, Nicol; Orellana-Palma, Patricio; Petzold, Guillermo Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology Article ISI SCOPUS FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2017)
Impact of block cryoconcentration on polyphenol retention in blueberry juice Guerra-Valle, M; Astudillo-Lagos, M Article ISI SCOPUS Food Bioscience (2017)
Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage Article ISI SCOPUS INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration Pierre L.; Pensaben J.M. Article ISI SCOPUS FOOD AND CHEMICAL TOXICOLOGY (2017)
Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice Orellana-Palma, P; Andana, I. Article ISI SCOPUS JOURNAL OF FOOD QUALITY (2017)
Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid Moreno, J; Espinoza, C; Simpson, R; Petzold, G; Núñez, H Article ISI SCOPUS INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue) Moreno, J; Gonzáles, M; Zuñiga, P; Petzold, G; Mella, K; Muñoz, O Article ISI SCOPUS INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Vacuum-assisted block freeze concentration applied to wine Article ISI SCOPUS INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices Petzold, G; Moreno, J; Lastra P.; Rojas, K; Orellana, P Article ISI SCOPUS Innovative Food Science and Emerging Technologies (2015)
Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads Petzold, G; GIANELLI, MP; Buguneo, G; Celan, R; Pavez, C; Orellana, P Article ISI JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L) G. PETZOLD, M. CARO, J. MORENO Article ISI SCOPUS INTERNATIONAL JOURNAL OF REFRIGERATION (2014)
Centrifugal freeze concentration Petzold, G Article ISI SCOPUS Innovative Food Science and Emerging Technologies (2013)
Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith) Moreno, J; Simpson, R; Pizarro, N; Pavez, C; Dorvil, F; Petzold, G; Bugueno G. Article ISI SCOPUS Innovative Food Science and Emerging Technologies (2013)
Supplementation with apple enriched with L-arginine may improve metabolic control and survival rate in alloxan-induced diabetic rats Escudero, A; Petzold, G; Moreno, J; GonzÃ¡lez M; Junod, J; Aguayo, C; Acurio, J; Escudero, C Article ISI SCOPUS BioFactors (2013)
Vacuum-assisted freeze concentration of sucrose solutions Petzold, G; Niranjan, K Article ISI SCOPUS Journal of Food Engineering (2013)
Formulación de una Pasta Gelificada a Partir del Descarte de Arándanos (Vaccinium corymbosum) Stückrath, Rosemarie; Petzold, Guillermo R Article SCIELO INFORMACION TECNOLOGICA (2007)
Osmotic dehydration and vacuum impregnation on physicochemical properties of Chilean papaya (Carica candamarcensis) Moreno, J; Bugueno G.; Velasco, V Article ISI JOURNAL OF FOOD SCIENCE (2004)


Blueberries: Antioxidant Properties, Health and Innovative Technologies Petzold, Guillermo; Moreno, Jorge; Mella, Karla; Orellana Patricio BookSection (2016)
Refrigeration and freezing preservation Petzold, Guillermo; Moreno, Jorge BookSection (2015)
Strawberries: Antioxidant Properties, Health Benefits and Innovative Technologies Moreno, J; Petzold, G; Pavez, C; Zuñiga, P; Nathan Malone BookSection (2014)


Application of ohmic heating, vacuum impregnation and an enriched osmotic solution- with bioactive compounds- to obtain high value added osmo-dehydrated apple plates in a short processing time Moreno, Jorge; Petzold, Guillermo Proyecto (2016)
Desarrollo y evaluación de una barra de frutas fortificadas con componentes bioactivos utilizando tecnología combinada de impregnación a vacío y secado a temperaturas moderadas Moreno, Jorge; Petzold, Guillermo Proyecto (2016)
Effect of the ice morphology in freezing concentration assisted by vacuum applied to fruit juices Petzold, Guillermo Proyecto (2015)
Obtención de un alimento funcional a partir de arándanos parcialmente deshidratados (tiernizados) utilizando previamente un tratamiento con tecnología de ultrasónido como una alternativa de generar valor agregado para la exportación Petzold, Guillermo; Romo, Rodrigo Proyecto (2015)
Obtención de un snack de manzana con propiedades funcionales utilizando tecnología de impregnación a vacío Moreno, Jorge; Petzold, Guillermo Proyecto (2013)