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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 - A la fecha

Experiencia Profesional

  •   PROFESOR NO JERARQUIZADO Full Time

    PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPARAÍSO

    Chile

    2023 - A la fecha


 

Article (7)

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

Salazar, Fernando; Pizarro-Oteiza, Sebastian; Molinett, Sebastian; Labbe, Mariela

Article ISI
FOODS  (2024)

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

Salazar, Fernando; Pizarro-Oteiza, Sebastian; Kasahara, Ismael; Labbe, Mariela; Estay, Camila; Tarnok, Maria Elena; Aguilar, Luis; Ibanez, Rodrigo A.

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

Pizarro-Oteiza, Sebastian; Giovagnoli-Vicuna, Claudia; 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

Pizarro-Oteiza, Sebastian; 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)

Pizarro-Oteiza, Sebastian; Briones-Labarca, Vilbett; Perez-Won, Mario; Uribe, Elsa; Lemus-Mondaca, Roberto; Canas-Sarazua, Raul; Tabilo-Munizaga, Gipsy

Article ISI
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES  (2020)

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

Lemus-Mondaca, R; Pizarro-Oteiza, S; Perez-Won, M; Tabilo-Munizaga, G

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

Pérez-Won M.; Lemus-Mondaca, R; tabilo-munizaga, g; 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; Pizarro-Oteiza, Sebastian; Kasahara, Ismael; Labbe, Mariela

Review ISI
FRONTIERS IN NUTRITION  (2022)

8
Sebastian Pizarro

PROFESOR NO JERARQUIZADO

Pontificia Universidad Católica de Valparaíso

VALPARAÍSO, Chile

4
Fernando Salazar

Full professor

Pontificia Universidad Católica de Valparaíso

Valparaíso, Chile

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

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