About Us

The Food Properties Research Group (INPROAL) is composed by three main researchers

Silvia Matiacevich Carla Arancibia Rubén Bustos
PhD in Food Industry
Universidad de Buenos Aires
PhD in Science, Technology and Food Management
Universidad Politécnica de Valencia
PhD in Chemical Engineering
The Queen’s University of Belfast

Also, the group has three research assistants

Jessica Alarcón Javiera Mujica Carlos Sáez
Master in Food Technology
Universidad de Santiago de Chile
Biotechnology Engineer
Universidad de Santiago de Chile
Master in Chemical Engineering
Universidad de Santiago de Chile

Currently, two students from graduate degree program “PhD in Food Science and Technology” and four students from graduate degree program “Master in Food Technology” of Universidad de Santiago de Chile are working in their respective thesis, on themes as edible coatings, bioactive compounds, micro/nanoemulsions and functional foods.

Jessica Alarcón
Candidate to obtain the degree “PhD in Food Science and Technology”
Thesis: “OBTENTION OF A POWDERED ACTIVE INGREDIENT: EFFECT OF STRUCTURE ON ITS FUNCTIONALITY IN CHEESES”.

Adrián González
Candidate to obtain the degree “PhD in Food Science and Technology”
Thesis: “OBTENTION OF BIOACTIVE PEPTIDES FROM QUINOA”.

Ingrid Cuartas
Candidate to obtain the degree “Master in Food Technology”
Thesis: “ALGINATE-BASED FREEZE-DRIED ACTIVE INGREDIENT WITH LEMONGRASS (Cymbopogon citratus) ESSENTIAL OIL MICRO AND NANO-ENCAPSULATED: EFFECT OF COMPOSITION IN ANTIMICROBIAL ACTIVITY”.

Patricio Fernández
Candidate to obtain the degree “Master in Food Technology”
Thesis: “OBTENTION OF PEPTIDES FROM QUIONA WITH ANTIHYPERTENSIVE ACTIVITY IN VITRO AND STUDY OF ITS STABILITY VERSUS TEMPERATURE AND pH”.

Leslie Cevallos
Candidate to obtain the degree “Master in Food Technology”
Thesis: “MULTILAYER EMULSIONS FOR ENCAPSULATION AND CONTROLLED RELEASE OF LIPIDIC BIOACTIVE COMPOUNDS”

María Reyna
Candidate to obtain the degree “Master in Food Technology”
Thesis: “STUDY OF NANOENCAPSULATION OF LEMONGRASS OIL IN ALGINATE AND ITS CAPACITY OF CONTROLLED RELEASE AND ANTIMICROBIAL ACTIVITY”.

Additionally, nine undergraduate students from Food Engineering, Food Technology and Chemical Engineering are working in their thesis, under supervision of the group researchers.

Also, the group has graduate students, from undergraduate and graduate programs:

Master in Food Technology:

  • • Corina Vasquez
  • • Lina Ramirez
  • • Daniela Celis
  • • Natalia Riquelme
  • • Jessica Alarcón

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