Fodstrukture 2013


Professor of Chemical and Food Engineering at the P. Universidad Católica de Chile (PUC) in Santiago and President of the National Commission of Science and Technology of Chile (CONICYT). A chemical engineer, he holds a MSc. degree in food technology from MIT, a MBA from Texas A&M University and a PhD in food science from Cornell University (minor ChemE). His research program has been focused on the role that food microstructure has in health, nutrition and wellbeing, and includes areas such as structure-property relationships, modeling microstructural changes in foods and food structuring operations. He has published more than 170 articles in international journals, several book chapters and is the author or co-author of 13 books, including Microstructural Principles of Food Processing and Engineering (D.W. Stanley, co-author, 1999) and Food Materials Science (P. Lillford, co-editor, 2008). He is (or has been) associate editor of J. Food Science (Food Engineering section) and member of the editorial board of Journal of Food Engineering, Food Biophysics and Trends in Food Science & Technology, among other journals, a Fellow of the Institute of Food Technologists (IFT) and of the International Association of Food Science and Technology (IAFOST). Among many distinctions he was recipient of a Guggenheim fellowship (1991), the A. von Humboldt Foundation Research Prize (2001), and three of the most prestigious awards of the Institute of Food Technologists. In 2008 he was awarded the highest scientific honor bestowed by Chile, the National Prize in Applied Sciences and Technology, for contributions to the knowledge in food engineering and the establishment a national and Latin American community in the subject. In 2010 he was elected a foreign associate member of the National Academy of Engineering of the United States.