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Gipsy Elizabeth Tabilo Munizaga

Full Professor

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

Líneas de Investigación


Process Engineering in Food products; Development of Food Process Engineering; Biotechnology and Functional Properties of Proteins; Physical Properties of Food; High pressure processing; Food rheology

Educación

  •  PhD in Engineering Science, WASHINGTON STATE UNIVERSITY. Estados Unidos, 2002
  •  Ciencia y Tecnología en Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 1997
  •  Ingeniero en Alimentos, UNIVERSIDAD DE LA SERENA. Chile, 1991
  •  Tecnólogo en Alimentos, UNIVERSIDAD DE CHILE. Chile, 1991

Experiencia Académica

  •   Profesor Asistente Full Time

    UNIVERSIDAD DE ANTOFAGASTA

    Antofagasta, Chile

    1992 - 1993

  •   Profesor por hora Part Time

    UNIVERSIDAD DE LA SERENA

    Facultad de Ingeniería

    La Serena, Chile

    1986 - 1991

  •   Profesor Titular Full Time

    UNIVERSIDAD DEL BIO-BIO

    Ciencias de la Salud y de los Alimentos

    Chillán, Chile

    1993 - A la fecha

  •   Postdoctoral Fellow Full Time

    KYUSHU UNIVERSITY

    Fukuoka, Japón

    2005 - 2006

  •   Postdoctoral Fellow Full Time

    KATHOLIEKE UNIVERSITEIT LEUVEN (KUL)

    Leuven, Bélgica

    2012 - 2012

  •   Vicerrectora de Investigación y Postgrado Full Time

    UNIVERSIDAD DEL BIO-BIO

    Chillan, Chile

    2018 - 2020

  •   Directora de Departamento Full Time

    UNIVERSIDAD DEL BIO-BIO

    Ciencias de la Salud y de los Alimentos

    Chillan, Chile

    2021 - A la fecha

Experiencia Profesional

  •   Full Professor Full Time

    Universidad del Bío-Bío

    Chillán, Chile

    1993 - A la fecha

Difusión y Transferencia


Participación en los siguientes Proyectos de Investigación:
• Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras: reformulación de ingredientes y altas presiones hidrostáticas. Proyecto FIA PYT-2016-0649(2016-2018). Coordinador alterno.
• Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility. FONDECYT 1161531. Responsible (2016-2018)
• Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha. Proyecto FIA: PYT-2015-0218 (2015-2017) Coordinador alterno.
• Efecto de las altas presiones hidrostáticas sobre la calidad y digestibilidad in vivo de proteínas de abalón rojo (Haliotis rufescens) deshidratado. DIUBB 152920 2/R.. Co-Investigator
• On studying different high pressure impregnation (HPI) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics. FONDECYT 1140067. Co-Investigator (2014-2016)
• Aplicación y promoción de monitoreo de seguridad y de tecnología de secado por congelación al vacío de frutas y hortalizas en Chile. Chinese Academy of Agricultural Mechanization Sciences (CAAMS). Proyecto Cooperación Internacional Conicyt.
• Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile. Project Innova Corfo: ICEFoods Project (International Center of excellence in research and development for the food industry), Research line 2: Food processing and structuring. Responsible (2012-2014)
• High pressure technology to stabilize white wines that preserve their sensory and physicochemical properties as alternative to reduce the use of sulphur dioxide and bentonite fining in the wine industry. FONDEF D10I1170. Responsible (2011-2013)


Premios y Distinciones

  •   Premio Regional Categoría ¨Ciencia y Tecnología: Pascual Binimelis¨

    Gobierno Regional del BíoBío

    Chile, 2013

    Premio Regional de Arte y Cultura, Categoría ¨Ciencia y Tecnología: Pascual Binimelis¨

  •   Premio a la Excelencia en Investigación

    Universidad del Bío-Bío

    Chile, 2018

    Está destinado a académicos con reconocida trayectoria y que, durante su carrera académica en la Universidad, hayan tenido una productividad relevante.


 

Article (99)

An Overview Focusing on Food Liposomes and Their Stability to Electric Fields
Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (Concholepas concholepas) Mollusk
Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing
Advances in vacuum microwave drying (VMD) systems for food products
Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions
Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on enzyme inactivation, physicochemical properties, and microbial shelf life
Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle
Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts
Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)
Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion
Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions
Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions
Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach
Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features
Convective drying of osmo-treated abalone (Haliotis rufescens) slices=> Diffusion, modeling and quality features.
Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage
Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage
Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets
Influence of temperature, calcium and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions
Influence of temperature, calcium, and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions
Mass transfer kinetic and quality changes during high pressure impregnation (HPI) of jumbo squid (Dosidicus gigas) slices
Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices
Development of a mathematical protocol to graphically analyze irreversible changes induced by high pressure treatment in fish muscle proteins
Development of a mathematical protocol to graphically analyze irreversible changes induced by high pressure treatment in fish muscle proteins
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens)
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens)
Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing
Oenological and quality characteristic on young white wines (Sauvignon blanc): effects of high hydrostatic pressure processing
Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc)=> Effects of High Hydrostatic Pressure Processing
Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment
Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content
Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf life of chilled Chilean jack mackerel (Trachurus murphyi).
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi)
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine.
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller).
Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing
Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing
Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi)
Effect of a previous high hydrostatic pressure treatment on lipid damage of chilled Chilean jack mackerel (Trachurus murphyi).
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced chemical changes
Sensory and physical changes in chilled farmed coho salmon (Oncorhynchus kisutch): Effect of previous optimized hydrostatic high-pressure conditions
Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils
Effect of high pressure on the interaction of myofibrillar proteins from abalone (Haliotis rufencens) with some food additives
Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives
Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera (Aloe barbadensis Miller) suspensions
Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller)
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time.
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment
Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)
Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)
Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe Vera (Aloe barbadensis Miller) gel
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions.
Effect of high pressure treatment on microbial activity and lipid oxidation in chilled salmon (Oncorhynchus kisutch)
Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled coho salmon
Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle
Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle
Microbial shelf-life extension of chilled coho salmon (oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment
Chemical Changes in Chilled Farmed Salmon (Oncorhynchus kisutch): Effect of Previous High Pressure Treatment
Chemical changes in chilled farmed salmon (Oncorhynchus kisutch): Effect of previous high pressure treatment
High-Pressure Processed Starches with Different Amylose Content in Comparison to Normal Hydrothermal Treatments, As Inspected by Thermal Analysis and X-Ray Diffraction
High-Pressure Processed Starches with Different Amylose Content in Comparison to Normal Hydrothermal Treatments, As Inspected by Thermal Analysis and X-Ray Diffraction
Textural characteristics of frozen blue squat lobster (Cervimunida johni) tails as measured by instrumental and sensory methods
Textural characteristics of frozen blue squat lobster (Cervimunida johni) tails as measured by instrumental and sensory methods.
Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscle
Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles
Flow and Viscoelastic Properties of High Hydrostatic Pressure (HHP) Avocado Puree
Flow and viscoelastic properties of pressurized avocado puree
Pressurized and heat treated surimi gels as affected by potato starch and egg white: Microstructure and water holding capacity.
Rheology for the food industry
Rheology for the food industry
Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white
Color and textural parameters of Pressurized and Heat-Treated surimi Gels as affected by Potato Starch and Egg White
Osmotic dehydration and vacuum impregnation on physicochemical properties of Chilean papaya (Carica candamarcensis)
Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis).
Ultra high pressure technology and its use in surimi manufacture: an overview
Ultra high pressure technology and its use in surimi manufacture: an overview.
Viscoelastic properties of pressurised and heat-induced surimi gels made from Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus)
Viscoelastic properties of pressurized and heat-induced surimi gels made from Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus).
Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham

ConferencePaper (1)

Effect of hydrostatic high pressure treatment on sensory and physical properties of coho salmon (oncorhynchus kisutch) during chilled storage

Errata (2)

Erratum: Flow and viscoelastic properties of pressurized avocado puree (Journal of Food Processing and Preservation (2005) 29 (196-207))
Flow and viscoelastic properties of pressurized avocado puree (vol 29, pg 196, 2005)

Proyecto (30)

Optimization of physical properties of fish by-products as a food matrix for 3D printing
Pulsed electric fields previous for freeze-drying and boiled-drying processes in abalone (Haliotis) and loco (Concholepas) species: Effect on physicochemical and structural properties, protein conformational changes vs digestibility and molecular modeling
Desarrollo de bebidas proteicas en base a quinoa, frutas y hortalizas, enriquecidas en compuestos bioactivos, con mejorada digestibilidad y atributos sensoriales, utilizando tecnologías no térmicas
Desarrollo, implementación y transferencia de programas de secado por liofilización de frutas, hortalizas y productos de mar para la obtención de productos Premium
Effects of high hydrostatic pressure+CO2 and pulse electric field+CO2 on inactivation of endogenous enzymes and spoilage microorganisms of chilled farmed Coho salmon (Oncorhynchus kisutch) under pre- and postrigor mortis conditions
Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras: reformulación de ingredientes y altas presiones hidrostáticas
Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras=> reformulación de ingredientes y altas presiones hidrostáticas
Improving food nanoemulsions functionality by high pressure homogenization=> Emulsion stability and digestibility.
Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha
Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha
Efecto de las altas presiones hidrostáticas sobre la calidad y digestibilidad in vivo de proteínas de abalón rojo (Haliotis rufescens) deshidratado
Efecto de las altas presiones hidrostáticas sobre la calidad y digestibilidad in vivo de proteínas de abalón rojo (Haliotis rufescens) deshidratado.
ON STUDYING DIFFERENT HIGH PRESSURE IMPREGNATION (HPI) CONDITIONS TO DRIED SEAFOOD PRODUCTS=> INFLUENCE ON BIOCHEMICAL CHARACTERISTICS, RHEOLOGICAL AND THERMOPHYSICAL PROPERTIES, AND MASS TRANSFER KINETICS
Aplicación y promoción de monitoreo de seguridad y de tecnología de secado por congelación al vacío de frutas y hortalizas en Chile.Chinese Academy of Agricultural Mechanization Sciences (CAAMS).
Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile. International Center of excellence in research and development for the food industry
High pressure technology to stabilize white wines that preserve their sensory and physicochemical properties as alternative to reduce the use of sulphur dioxide and bentonite fining in the wine industry
THE EFFECTS OF HIGH PRESSURE TREATMENT ON BIOCHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF PRE AND POST RIGOR FATTY FISH MUSCLE.
Desarrollo e Innovación de productos funcionales cárnicos frescos elaborados a partir de ovinos de la Región del Bío Bío
APPLICATION OF HIGH HYDROSTATIC PRESSURE FOR STABILIZATION OF ALOE VERA GEL (ALOE BARBADENSIS MILLER)=> EFFECT ON PHYSICOCHEMICAL, FUNCTIONAL PROPERTIES AND ANTIOXIDANT CAPACITY
Caracterización de polifenoles y aromas en vinos del valle del Itata e Innovación en el proceso de envejecimiento utilizando maderas nativas chilenas
HIGH HYDROSTATIC PRESSURE EFFECT ON PHYSICOCHEMICAL PROPERTIES OF PROTEINS AND THEIR INTERACTION WITH SELECTED FOOD ADDITIVES.
Diseño de un Programa de Doctorado en Ingeniería de Alimentos con proyección internacional
Development and Technology Innovation to Process Chilean Food based on Ultra High Pressure Technology (UHP).
Rheological characterization of avocado pulp (Persea americana Mill.) var. Champion, Hass and Negra de la Cruz
Study of the Use of Modified Gas Atmospheres in the Packaging of Fresh Meat
Nontraditional Technology Applied in the Elaboration of Meat Products from Low Quality Meat
Nutritional Characterization and Stability of Surimi Gel from Coastal Fishes of Low
ndustrialization of The Region’s Nourishment Resources for Export
Study of Functional and Rheological Properties from Chilean fishes Proteins
Study of Technology Basic from Chilean fishes.
69
Gipsy Tabilo

Full Professor

Food Engineering

UNIVERSIDAD DEL BIO BIO

Chillan, Chile

8
Juan Reyes

Profesor Asociado

Ingeniería en Alimentos

Universidad del BIO BIO

Chillán , Chile

7
Antonio Vega

Full Professor

Department of Food Engineering

UNIVERSIDAD DE LA SERENA

La Serena, Chile

6
Roberto Lemus

Assistant Professor

Food Science and Chemical Technology

Universidad de Chile

Santiago, Chile

4
Ricardo Villalobos

Académico/Investigador

Ingeniería en Alimentos

University of Bio Bio

Chillán, Chile

4
Yamira Cepero

Investigador PhD

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

4
Alicia Rodríguez

Associate Professor / Food Engineer / Coordinator of the Master Program in Food Sciences

Ciencias de los Alimentos y Tecnología Química

UNIVERSIDAD DE CHILE

SANTIAGO, Chile

3
Ricardo Simpson

Professor

Chemical and Environmental Engineering Department

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA

VALPARAISO, Chile

3
Mauricio Opazo

Investigador

Food Science & Technology

Centro de Genómica Nutrición Agroacuícola (CGNA)

Temuco, Chile

2
Kong Ah-Hen

Académico

ICYTAL, FACULTAD CIENCIAS AGRARIAS, UNIVERSIDAD AUSTRAL DE CHILE

Valdivia, Chile

2
Luis Moreno

Jornada Completa

Ciencias Básicas

UNIVERSIDAD DEL BIO-BIO

Chillan, Chile

2
Ricardo Villalobos

Profesor Asociado

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

2
VILBETT BRIONES

Académico/Director de Escuela

Ingeniería en Alimentos

UNIVERSIDAD DE LA SERENA

la serena, Chile

2
Fernando Osorio

ACADEMICO J/C

CIENCIA Y TECNOLOGIA DE ALIMENTOS

UNIVERSIDAD DE SANTIAGO DE CHILE

SANTIAGO, Chile

2
Carolina Herrera

Asistente de Investigación

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

2
Claudia Giovagnoli

Dra. Ingeniería en Alimentos y Bioprocesos

.

Santiago, Chile

1
Karina Stucken

Assistant Professor

Food Engineering

Universidad de La Serena

La Serena, Chile

1
Patricio Oliva

Director de Escuela de Nutrición y Dietética

Nutrición y Salud Pública

Universidad del Bío Bío

Chillán, Chile

1
Mario Perez

Profesor Titular

Departamento de Ingeniería en Almentos

Universidad del Bío-Bío

Chillan, Chile

1
Luis Andrés Segura

Profesor Asociado

Ingeniería en Alimentos

UNIVERSIDAD DEL BÍO-BÍO

Chillán, Chile

1
Marcela Jarpa

Director de Investigación

Universidad Adventista de Chile

Chillán, Chile

1
PABLO CORTES

Investigador posdoctorando

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

1
Raúl Cañas

Asistente de investigación

Ingeniería en alimentos

Universidad de La Serena

la serena, Chile

1
Carmen Saenz

Profesora Titular

Agroindustria y Enología

Universidad de Chile, Fac. Ciencias Agronomicas

Santiago, Chile

1
Karem Henríquez

Profesor asistente

Ciencia y Tecnología de los Alimentos

Universidad de Concepción

Concepción, Chile

1
Guillermo Petzold

Associate Professor

Departament of Food Engineering

UNIVERSIDAD DEL BÍO-BÍO

Chillan, Chile

1
JORGE MORENO

Dean of Faculty - Professor

Food Engineering

UNIVERSIDAD DEL BIOBIO

CHILLAN, Chile

1
Marco Guzmán

Investigador PhD

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillan, Chile

1
Mario Aranda

Associate Professor

Pharmacy

Pontificia Universidad Católica de Chile

Santiago, Chile

1
Javier Leiva

Candidato a Doctor Ingeniería en Alimentos

Departamento de Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

1
Dominique Larrea

Profesor asistente

Ingeniería en Alimentos

Universidad del Bío-Bío

Chillán, Chile

1
Rodrigo Diaz

Candidato a Doctor Ingeniería en Alimentos

ingenieria en alimento

Universidad del Bío-Bío

Chillan, Chile