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Eduardo Esteban Agosin Trumper

Full Professor

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

Líneas de Investigación


Metabolic Engineering, Bioprocessing, Flavor Optimisation in Foods and Beverages, Flavor Biosynthesis in Microbial Cell Factories.

Educación

  •  Agricultural Engineer, UNIVERSITE CATHOLIQUE DE LOUVAIN. Bélgica, 1979
  •  Biotechnology, ECOLE DOCTORALE ABIES AGROPARISTECH. Francia, 1985

Experiencia Académica

  •   Full Professor Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Santiago, Chile

    2002 - 2020

  •   Assistant Professor Full Time

    UNIVERSIDAD DE CHILE

    Instituto de Nutrición y Tecnología de los Alimentos

    Santiago, Chile

    1985 - 1990

  •   Associate Professor Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Santiago, Chile

    1994 - 2002

  •   Assistant Professor Full Time

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Engineering

    Santiago, Chile

    1990 - 1994

  •   Visiting Professor Full Time

    TECHNICAL UNIVERSITY OF DENMARK

    Engineering

    Lingby, Dinamarca

    2005 - 2005

  •   Visiting Scientist Full Time

    MASSACHUSETTS INSTITUTE OF TECHNOLOGY

    Engineering

    Boston, Estados Unidos

    1998 - 1998

  •   Visiting Professor Full Time

    Instituto de Investigación para el Desarrollo, IRD

    Montpellier, Francia

    1997 - 1997

Experiencia Profesional

  •   ViceDean for Research and Graduate Studies Part Time

    Pontificia Universidad Católica de Chile

    Santiago, Chile

    2001 - 2004

  •   Department Chair Part Time

    Pontificia Universidad Católica de Chile

    Santiago, Chile

    1998 - 2001

  •   Director of Bachellor in Biological Engineering Part Time

    Pontificia Universidad Católica de Chile

    Chile

    2013 - A la fecha

Formación de Capital Humano


14 Ph.D. and 24 M.Sc. theses supervised
8 Ph.D. and 6 M.Sc. theses currently supervised.


Premios y Distinciones

  •   Otto Monsted Professorship Award

    TECHNICAL UNIVERSITY OF DENMARK

    Dinamarca

    Award for six months of stay as a visiting professor at the Center for Microbial Biotechnology, DTU, Lingby, Denmark, from 24 January 2005 to end of July 2005.

  •   Fulbright

    Massachussetts Institute of Technology

    Estados Unidos, 1998

    6 month stay as visiting scientist at the Department of chemical Engineering , MIT, working with professor Gregory Stephanopoulos on Metabolic Engineering of Corynebacterium glutamicum for overproduction of therapies.

  •   Annual Award for Excellence in Research

    PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

    Chile, 2006

    Anual award for excellence of research of the College of engineering, Catholic University of Chile. 2006, 2007, 2008 and 2009.


 

Article (99)

Genomic integration of unclonable gene expression cassettes in Saccharomyces cerevisiae using rapid cloning-free workflows
Heterologous production of the epoxycarotenoid violaxanthin in Saccharomyces cerevisiae
Build Your Bioprocess on a Solid Strain-beta-Carotene Production in Recombinant Saccharomyces cerevisiae
Contextualized genome-scale model unveils high-order metabolic effects of the specific growth rate and oxygenation level in recombinant Pichia pastoris
Protein engineering of carotenoid cleavage dioxygenases to optimize beta-ionone biosynthesis in yeast cell factories
Development of an International Odor Identification Test for Children: The Universal Sniff Test
Fungal Light-Oxygen-Voltage Domains for Optogenetic Control of Gene Expression and Flocculation in Yeast
Identifying the interactions between natural, non-caloric sweeteners and the human sweet receptor by molecular docking
Mapping the Physiological Response of Oenococcus oeni to Ethanol Stress Using an Extended Genome- Scale Metabolic Model
Selecting optimal mixtures of natural sweeteners for carbonated soft drinks through multi-objective decision modeling and sensory validation
White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception
Dynamic genome-scale metabolic modeling of the yeast Pichia pastoris
Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni to Assess Wine Malolactic Fermentation
Optogenetic switches for light-controlled gene expression in yeast
Docking and Molecular Dynamics of Steviol Glycoside−Human Bitter Receptor Interactions
Modelling the oxygen dissolution rate during oenological fermentation
Odorant screening and quantitation of thiols in carmenere red wine by gas chromatography-olfactometry and stable isotope dilution assays
Identification, quantitation and sensory evaluation of methyl 2-and methyl 3-methylbutanoate in varietal red wines
Production of beta-ionone by combined expression of carotenogenic and plant CCD1 genes in Saccharomyces cerevisiae
Construction of robust dynamic genome-scale metabolic model structures of Saccharomyces cerevisiae through iterative re-parameterization
Contribution of metals, sulfur-dioxide and phenolic compounds to the antioxidant capacity, of Carmenere wines
Effective dissolved oxygen control strategy for high-cell-density cultures
Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis)
Identification, Quantification, and Sensory Characterization of Steviol Glycosides from Differently Processed Stevia rebaudiana Commercial Extracts
Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon- sufficient, nitrogen-limited fermentative conditions
Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations
Prevalence of Lactose Intolerance in Chile: A Double-Blind Placebo Study
Control of bubble-free oxygenation with silicone tubing during alcoholic fermentation
Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation
Impact of carbon dioxide injection on oxygen dissolution rate during oxygen additions in a bubble column
Mapping Condition-Dependent Regulation of Lipid Metabolism in Saccharomyces cerevisiae
Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)
Furan Occurrence in Starchy Food Model Systems Processed at High Temperatures: Effect of Ascorbic Acid and Heating Conditions
Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations
Modelling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations
Oxygen Response of the Wine Yeast Saccharomyces cerevisiae EC1118 Grown under Carbon-Sufficient, Nitrogen-Limited Enological Conditions
Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro
Expanding a dynamic flux balance model of yeast fermentation to genome-scale
GAS CHROMATOGRAPHY COUPLED WITH MASS SPECTROMETRY DETECTION FOR THE VOLATILE PROFILING OF VITIS VINIFERA CV. CARMENERE WINES
Modeling temperature gradients in wine fermentation tanks
Spinning cone column isolation of rosemary essential oil
Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains
Growth temperature exerts a differential physiological and transcriptional response in laboratory and wine strains of Saccharomyces cerevisiae
A multipurpose portable instrument for determining ripeness in wine grapes using NIR spectroscopy
Exploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems
Growth temperature exerts differential physiological and transcriptional responses in laboratory and wine strains of Saccharomyces cerevisiae
Soft-sensor for on-line estimation of ethanol concentrations in wine stills
Soft-sensor for on-line estimation of ethanol concentrations in wine stills
Characterization of Vitis vinifera L. cv. Carmenere grape and wine proanthocyanidins
Comparative study of wine tannin classification using Fourier transform mid-infrared spectrometry and sensory analysis
Coupling kinetic expressions and metabolic networks for predicting wine Fermentations
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
Methoxypyrazines in grapes and wines of Vitis vinifera cv. Carmenere
Quantitative analysis of red wine tannins using Fourier-transform mid-infrared spectrometry
A portable non-destructive volume meter for wine grape clusters
Accurate and unambiguous tag-to-gene mapping in serial analysis of gene expression
CELL 14-Characterization of grape and wine proanthocyanidins of Vitis vinifera cv. Carmenere
Metabolic engineering of Corynebacterium glutamicum for trehalose overproduction: Role of the TreYZ trehalose biosynthetic pathway
Parameter estimation in metabolic flux balance models for batch fermentation - formulation & solution using Differential Variational Inequalities (DVIs)
Chemical markers for tracking the sensory contribution of production stages in muscat wine distillates
Comparison between odour and aroma profiles of Chilean Pisco spirit
Effect of water activity on gibberellic acid production by Gibberella fujikuroi under solid-state fermentation conditions
Heterologous expression of Escherichia coli ppsA (phosphoenolpyruvate synthetase) and galU (UDP-glucose pyrophosphorylase) genes in Corynebacterium glutamicum, and its impact on trehalose synthesis
Quantitative analysis of wine yeast gene expression profiles under winemaking conditions
Reduction of 4-ethylphenol and 4-ethylguaiacol concentration in red wines using reverse osmosis and adsorption
Reduction of 4-ethylphenol and 4-ethylguaiacol concentration in red wines using reverse osmosis and adsorption
Wine distillates: Practical operating recipe formulation for stills
Biomass content governs fermentation rate in nitrogen-deficient wine musts
Control strategies for intermittently mixed, forcefully aerated solid-state fermentation bioreactors based on the analysis of a distributed parameter model
Impact of heterologous expression of Escherichia coli UDP-glucose pyrophosphorylase on trehalose and glycogen synthesis in Corynebacterium glutamicum
Impact of heterologous expression of Escherichia coli UDP-glucose pyrophosphorylase on trehalose and glycogen synthesis in Corynebacterium glutamicum
Magnetic resonance imaging for nondestructive analysis of wine grapes
Monitoring large scale wine fermentations with infrared spectroscopy
Osmotic stress response: Quantification of cell maintenance and metabolic fluxes in a lysine-overproducing strain of Corynebactetium glutamicum
Overproduction of trehalose: Heterologous expression of Escherichia coli trehalose-6-phosphate synthase and trehalose-6-phosphate phosphatase in Corynebacterium glutamicum
Overproduction of trehalose: Heterologous expression of Escherichia coli trehalose-6-phosphate synthase and trehalose-6-phosphate phosphatase in Corynebacterium glutamicum
Proposal for a standardized set of sensory terms for pisco, a young muscat wine distillate
Rigorous dynamic modeling and simulation of wine distillations
beta-glucosidase from the grape native yeast Debaryomyces vanrijiae: Purification, characterization, and its effect on monoterpene content of a Muscat grape juice
Metabolic flux redistribution in Corynebacterium glutamicum in response to osmotic stress
Modeling of yeast metabolism and process dynamics in batch fermentation
Shortwave-near infrared spectroscopy for non-destructive determination of maturity of wine grapes
Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine
Modelling Gibberella fujikuroi growth and GA(3) production in solid-state fermentation
Indirect measurement of water content in an aseptic solid substrate cultivation pilot-scale bioreactor
A hybrid representation approach for modelling complex dynamic bioprocesses
Aromatic potential of certain Muscat grape varieties important for Pisco production in Chile
Capture of volatile metabolites for tracking the evolution of gibberellic acid in a solid-state culture of Gibberella fujikuroi
Data processing for solid substrate cultivation bioreactors
Reassessment of the estimation of dissolved oxygen concentration profile and K(L)a in solid-state fermentation
Solid substrate cultivation of Gibberella fujikuroi on an inert support
Solid substrate fermentation of Monascus purpureus: Growth, carbon balance, and consistency analysis
A neural network estimator for total biomass of filamentous fungi growing on two dimensional solid substrate
Effect of culture conditions on spore shelf life of the biocontrol agent Trichoderma harzianum
Hydrophobin gene srh1, expressed during sporulation of the biocontrol agent Trichoderma harzianum
Induction of trehalose in spores of the biocontrol agent Trichoderma harzianum
Influence of sun exposure on the aromatic composition of chilean Muscat grape cultivars Moscatel de Alejandria and Moscatel rosada
Automation of a solid substrate cultivation pilot reactor
Gibberellic acid decomposition and its loss of biological activity in aqueous solutions

Abstract (4)

Impact of Different Winemaking Operations on the Concentration of Dissolved Oxygen in Wines
Role of wine yeast strains in the production of positive aroma attributes during winemaking
Synthesis of aromatic compounds and related gene expression in Saccharomyces cerevisiae EC1118 strain during wine fermentations at 15 degrees C and 28 degrees C
Panel and individual performance in orthonasal and retronasal profiles of Chilean Pisco spirit.

ConferencePaper (2)

Computer Software to Aid in Instruction of Wine Industry Students
Relation between odour perception and physicochemical properties of volatile compounds in Chilean Pisco spirit

Proyecto (13)

ENGINEERING CAROTENOID CLEAVAGE DIOXYGENASES FOR OVERPRODUCTION OF RELATED NATURAL AROMAS IN YEAST.
YEAST PLATFORMS FOR THE BIOTECHNOLOGICAL SYNTHESIS OF APOCAROTENOID BIOACTIVE COMPOUNDS
Yeast platforms for the biotechnological synthesis of apocarotenoid bioactive compounds
Sustainable production of high value bioactive compounds in yeast cell factories
Technological platform for formulating naturally sweetened, healthy foods. International Center for Excellence in Research in Processed Foods
Yeast Platforms for the production of natural flavor compounds
YEAST PLATFORMS FOR THE PRODUCTION OF NATURAL FLAVOR COMPOUNDS.
GESTIÓN DEL POTENCIAL REDOX EN LA CADENA DE ELABORACIÓN DEL VINO Y SU IMPACTO EN LA CALIDAD
Understanding Wine Preferences=> Integrating Sensometrics, Chemometrics and Discrete Choice Analysis
TECHNOLOGIES FOR FURAN MITIGATION IN HIGHLY CONSUMED CHILEAN FOODS PROCESSED AT HIGH TEMPERATURES
OXYGEN MANAGEMENT DURING WINEMAKING
FISIOLOGIA CUANTITATIVA DE FERMENTACIONES A BAJA TEMPERATURA=> LA VINIFICACION EN BLANCO COMO MODELO DE ESTUDIO.
Osmotic Stress in Corynebacterium glutamicum=> Metabolic Physiology and Regulatory Interactions

Review (3)

Expanding Metabolic Capabilities Using Novel Pathway Designs: Computational Tools and Case Studies
Chemical vs. biotechnological synthesis of C13-apocarotenoids: current methods, applications and perspectives
A systems biology perspective of wine fermentations
149
Eduardo Agosin

Full Professor

Chemical and Bioprocess Engineering

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

34
José Pérez

Profesor Titular

Ingeniería Química y Bioprocesos

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

8
Andres Guesalaga

FULL TIME PROFESSOR

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILECIA UNIVERSIDAD CATÓLICA DE CHILE

Santiago, Chile

8
Pedro Saa

Profesor Asistente

Departmento de Ingenieria Quimica y Bioprocesos

Pontificia Universidad Catolica de Chile

Santiago, Chile

7
Francisco Pizarro

Deputy Director Innovation

P. UNIVERSIDAD CATÓLICA DE CHILE

Santiago, Chile

7
Francisco Melo

Profesor Titular

Genetica Molecular y Microbiologia

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

6
Edmundo Bordeu

Professor

Fruticultura y Enología

PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE

Santiago, Chile

4
Vicente Cataldo

Research assistant

Department of Chemical and Bioprocess Engineering

Pontificia Universidad Católica de Chile

Santiago, Chile

3
Hector Jorquera

Professor

Chemical and Bioprocess Engineering

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

3
Gonzalo Acuña

Profesor Titular

Ingenieria Informatica

Universidad de Santiago de Chile

Santiago, Chile

3
Katherina Fernandez

Profesor Asociado

Ingeniería Química

UNIVERSIDAD DE CONCEPCIÓN, FAC. INGENIERÍA, DEPTO. INGENIERÍA QUÍMICA

Concepción, Chile

3
Waldo Acevedo

Profesor Asociado

Pontificia Universidad Católica de Valparaíso

Valparaiso, Chile

2
Marcelo Orellana

Gestor de Innovación en áreas prioritarias

Universidad Católica de la Santísima Concepción

Concepción, Chile

2
Pablo Irarrazaval

Professor

Electrical Engineering

Pontificia Universidad Católica de Chile

Santiago, Chile

2
Víctor Laurie

Profesor Titular

Horticultura

Universidad de Talca

Talca, Chile

2
claudio olea

Full Professor

Inorganica y Analitica

UNIVERSIDAD DE CHILE

Santiago, Chile

2
Maria Zúñiga

Proffesor

Química Inorgánica y Analitica

Universidad de Chile

Santiago, Chile

2
Alex Slater

Profesor Asistente

Escuela de Biotecnología

Universidad Mayor

Santiago, Chile

2
Gaston Muñoz

assistant professor

Ciencias Biologicas

Universidad San Sebastian

Valdivia, Chile

2
Ana Molina

Directora Nacional de Escuela

Departamento de Ciencias Básicas

Universidad Santo Tomás

Santiago, Chile

2
Mario Fernández

Profesor Asistente

Ingeniería Eléctrica

Universidad de Talca

Curico, Chile

2
Alejandra Urtubia

Associate Professor

Chemical and Environmental Engineering

Universidad Técnica Federico Santa María

Valaparaiso, Chile

1
Alejandro Maass

Director

Center for Mathematical Modeling

Universidad de Chile

Santiago, Chile

1
Juan Miquel

Full Professor

Gastroenterology

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Santiago, Chile

1
Luis Villarroel

Profesor Asociado

Salud Publica

PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE, DEPARTAMENTO DE SALUD PÚBLICA

Santiago, Chile

1
Diego Celentano

Full Professor

Mechanical and Metallurgical Engineering

Pontificia Universidad Católica de Chile

santiago de chile, Chile

1
Carlos Cornejo

Profesor Titular

PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE, ESCUELA DE PSICOLOGÍA

Santiago, Chile

1
LEONARDO SILVA

PROFESOR TITULAR

UNIVERSIDAD DE TALCA

TALCA, Chile

1
Gabriela Verdugo

docente e investigador

Hortalizas y Flores

Pontificia Universidad Católica de Valparaíso

Quillota, Chile

1
Herman Silva

Professor

Departamento de Produccion Agricola

Universidad de Chile

Santiago, Chile

1
María Mariotti

Profesor Asociado

Facultad de Medicina

Universidad Finis Terrae

Santiago, Chile

1
Jose del Valle

Profesor Asociado

Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Santiago, Chile

1
Alvaro Cañete

Profesor-investigador

instituto de ciencias químicas aplicadas

Universidad Autónoma de Chile

Santiago, Chile

1
Francisco Salinas

Profesor Auxiliar

Instituto de Bioquímica y Microbiolgía

Universidad Austral de Chile

Valdivia, Chile

1
Gonzalo Latorre

Médico Internista

Medicina Interna

Pontificia Universidad Católica de Chile

Santiago, Chile

1
CESAR RAMIREZ

Assistant Professor

Institute for Biological and Medical Engineering

Pontificia Universidad Catolica de Chile

Santiago, Chile

1
Doris Saez

Full Professor

Electrical Engineering

Universidad de Chile

Santiago, Chile

1
Maria Espinoza

Gerente Centro de Aromas y Sabores

Ingeniería Química y Bioprocesos

Dictuc S.A.

Santiago, Chile

1
franco pedreschi

Director

Departamento de Ingeniería Química y Bioprocesos

Pontificia Universidad Católica de Chile

Macul, Chile

1
Pablo Cañón

Académico Regular

Escuela de Agronomía

Universidad Mayor de Chile

Santiago, Chile

1
Fernando Gonzalez

Titular Professor

Facultad de Ciencias de la Vida

Universidad Andres Bello

Santiago, Chile

1
Veronica Delgado

Investigador postdoctoral

Genética Molecular y Microbiología

Instituto Milenio de Biología Integrativa (iBio)

Santiago, Chile