{"id":292,"date":"2024-06-30T21:07:55","date_gmt":"2024-06-30T21:07:55","guid":{"rendered":"http:\/\/internacional.ciq.uchile.cl\/?page_id=292"},"modified":"2025-05-08T13:46:06","modified_gmt":"2025-05-08T13:46:06","slug":"food-science-and-chemical-technology","status":"publish","type":"page","link":"https:\/\/chemistry.uchile.cl\/index.php\/food-science-and-chemical-technology\/","title":{"rendered":"Department of Food Science and Chemical Technology"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"292\" class=\"elementor elementor-292\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e8e8257 e-flex e-con-boxed e-con e-parent\" data-id=\"e8e8257\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d6dfe42 elementor-widget elementor-widget-heading\" data-id=\"d6dfe42\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.23.0 - 05-08-2024 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h4 class=\"elementor-heading-title elementor-size-default\">DEPARTMENTS<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-004681d elementor-widget elementor-widget-heading\" data-id=\"004681d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Food Science and Chemical Technology<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fc3aa3e elementor-tabs-view-vertical elementor-widget__width-inherit elementor-widget elementor-widget-tabs\" data-id=\"fc3aa3e\" data-element_type=\"widget\" data-widget_type=\"tabs.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.23.0 - 05-08-2024 *\/\n.elementor-widget-tabs.elementor-tabs-view-vertical .elementor-tabs-wrapper{width:25%;flex-shrink:0}.elementor-widget-tabs.elementor-tabs-view-vertical .elementor-tab-desktop-title.elementor-active{border-inline-end-style:none}.elementor-widget-tabs.elementor-tabs-view-vertical .elementor-tab-desktop-title.elementor-active:after,.elementor-widget-tabs.elementor-tabs-view-vertical .elementor-tab-desktop-title.elementor-active:before{height:999em;width:0;right:0;border-inline-end-style:solid}.elementor-widget-tabs.elementor-tabs-view-vertical .elementor-tab-desktop-title.elementor-active:before{top:0;transform:translateY(-100%)}.elementor-widget-tabs.elementor-tabs-view-vertical .elementor-tab-desktop-title.elementor-active:after{top:100%}.elementor-widget-tabs.elementor-tabs-view-horizontal .elementor-tab-desktop-title{display:table-cell}.elementor-widget-tabs.elementor-tabs-view-horizontal .elementor-tab-desktop-title.elementor-active{border-bottom-style:none}.elementor-widget-tabs.elementor-tabs-view-horizontal .elementor-tab-desktop-title.elementor-active:after,.elementor-widget-tabs.elementor-tabs-view-horizontal .elementor-tab-desktop-title.elementor-active:before{bottom:0;height:0;width:999em;border-bottom-style:solid}.elementor-widget-tabs.elementor-tabs-view-horizontal .elementor-tab-desktop-title.elementor-active:before{right:100%}.elementor-widget-tabs.elementor-tabs-view-horizontal .elementor-tab-desktop-title.elementor-active:after{left:100%}.elementor-widget-tabs .elementor-tab-content,.elementor-widget-tabs .elementor-tab-title,.elementor-widget-tabs .elementor-tab-title:after,.elementor-widget-tabs .elementor-tab-title:before,.elementor-widget-tabs .elementor-tabs-content-wrapper{border:1px #d5d8dc}.elementor-widget-tabs .elementor-tabs{text-align:start}.elementor-widget-tabs .elementor-tabs-wrapper{overflow:hidden}.elementor-widget-tabs .elementor-tab-title{cursor:pointer;outline:var(--focus-outline,none)}.elementor-widget-tabs .elementor-tab-desktop-title{position:relative;padding:20px 25px;font-weight:700;line-height:1;border:solid transparent}.elementor-widget-tabs .elementor-tab-desktop-title.elementor-active{border-color:#d5d8dc}.elementor-widget-tabs .elementor-tab-desktop-title.elementor-active:after,.elementor-widget-tabs .elementor-tab-desktop-title.elementor-active:before{display:block;content:\"\";position:absolute}.elementor-widget-tabs .elementor-tab-desktop-title:focus-visible{border:1px solid #000}.elementor-widget-tabs .elementor-tab-mobile-title{padding:10px;cursor:pointer}.elementor-widget-tabs .elementor-tab-content{padding:20px;display:none}@media (max-width:767px){.elementor-tabs .elementor-tab-content,.elementor-tabs .elementor-tab-title{border-style:solid solid none}.elementor-tabs .elementor-tabs-wrapper{display:none}.elementor-tabs .elementor-tabs-content-wrapper{border-bottom-style:solid}.elementor-tabs .elementor-tab-content{padding:10px}}@media (min-width:768px){.elementor-widget-tabs.elementor-tabs-view-vertical .elementor-tabs{display:flex}.elementor-widget-tabs.elementor-tabs-view-vertical .elementor-tabs-wrapper{flex-direction:column}.elementor-widget-tabs.elementor-tabs-view-vertical .elementor-tabs-content-wrapper{flex-grow:1;border-style:solid solid solid none}.elementor-widget-tabs.elementor-tabs-view-horizontal .elementor-tab-content{border-style:none solid solid}.elementor-widget-tabs.elementor-tabs-alignment-center .elementor-tabs-wrapper,.elementor-widget-tabs.elementor-tabs-alignment-end .elementor-tabs-wrapper,.elementor-widget-tabs.elementor-tabs-alignment-stretch .elementor-tabs-wrapper{display:flex}.elementor-widget-tabs.elementor-tabs-alignment-center .elementor-tabs-wrapper{justify-content:center}.elementor-widget-tabs.elementor-tabs-alignment-end .elementor-tabs-wrapper{justify-content:flex-end}.elementor-widget-tabs.elementor-tabs-alignment-stretch.elementor-tabs-view-horizontal .elementor-tab-title{width:100%}.elementor-widget-tabs.elementor-tabs-alignment-stretch.elementor-tabs-view-vertical .elementor-tab-title{height:100%}.elementor-tabs .elementor-tab-mobile-title{display:none}}<\/style>\t\t<div class=\"elementor-tabs\">\n\t\t\t<div class=\"elementor-tabs-wrapper\" role=\"tablist\" >\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2641\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"true\" data-tab=\"1\" role=\"tab\" tabindex=\"0\" aria-controls=\"elementor-tab-content-2641\" aria-expanded=\"false\">About us<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2642\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"2\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2642\" aria-expanded=\"false\">Board<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2643\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"3\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2643\" aria-expanded=\"false\">Research<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2644\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"4\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2644\" aria-expanded=\"false\">Laboratories<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2645\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"5\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2645\" aria-expanded=\"false\">Curriculum<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"elementor-tabs-content-wrapper\" role=\"tablist\" aria-orientation=\"vertical\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"true\" data-tab=\"1\" role=\"tab\" tabindex=\"0\" aria-controls=\"elementor-tab-content-2641\" aria-expanded=\"false\">About us<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2641\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"1\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2641\" tabindex=\"0\" hidden=\"false\"><p>The <strong>mission<\/strong> of the Department of Food Science and Chemical Technology <strong>is the development of higher education at the undergraduate and postgraduate level, in the disciplines of Science, Technology, Engineering, Food Safety and Chemical Technology<\/strong>, to train professionals and postgraduates of excellence at the service of the country; the cultivation of research, innovation and dissemination in the mentioned high-level areas; the development of extension actions, dissemination that promotes the knowledge created in the academic unit to the national and international community and the effective realzation of the innovation process and transfer of knowledge to society.<\/p><p>\u00a0<\/p><p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft size-full wp-image-645\" src=\"https:\/\/chemistry.uchile.cl\/wp-content\/uploads\/2024\/06\/alimentacion.jpg\" alt=\"\" width=\"480\" height=\"319\" \/><\/p><p>The Department of Food Science and Chemical Technology is the unit in charge of teaching undergraduate and postgraduate Science, Engineering, Food Technology and Unit Operations of the Faculty, as well as cultivating its disciplines in the generation of applied scientific knowledge, dissemination and technological advances. In addition, the participation of its academics in the coordination of the Master&#8217;s in Food programs, mention in Management, Quality and Safety and the Master&#8217;s in Food Science, as well as in teaching, postgraduate HR training and postgraduate in more of 8 different programs of the Faculty and the University.<\/p><p>\u00a0<\/p><p>Most of the research in this department is of an applied nature in key areas such as science, engineering, technology, food safety and chemical technology. Our department develops R+D+i, through projects such as CORFO, FIA, FONDEF, Fondecyt, among others.<\/p><p>Its specific work is carried out in the five areas that comprise it:<\/p><p><strong>\u00a0<\/strong><\/p><p><strong>Area of \u200b\u200bScience, Engineering, Technology and Food Processes<\/strong><\/p><p>Cultivates knowledge of Science, Engineering, Processes, Quality and Safety and Sensory Evaluation of Food. Its \u00a0research is carried out in aquaculture, meat, dairy, fruit-horticultural and cereal products, both at the level of raw materials, residues and environmental aspects, structure and physical properties, containers and packaging, quality, safety and traceability. In the same way, sensory aspects and acceptability by consumers are studied. It also investigates the structure\/function relationship of biopolymers for the development of protein isolates, biodegradable matrices, such as containers, nano-micro-functionalized edible coatings with bioactive principles.<\/p><p>Another area of research is the technology for obtaining structured omega-3 triacylglycerides with EPA and DHA by optimizing enzymatic transesterification processes in supercritical carbon dioxide (SC-CO2). Effect of physical and chemical properties, quality and stability in food systems.<\/p><p>\u00a0<\/p><p><strong>Unit Operations Area<\/strong><\/p><p>The conventional Hydrometallurgy area is cultivated, whose interest lies in the study of the recovery of metals of economic value from their ores, flotation concentrates, mine water, gravel, slag, tailings, through leaching processes or liquid-solid extraction, processes extraction by solvents, chemical precipitation, cementation and industrial crystallization and the development of new technologies for the extraction of metal ions and other polluting ions from industrial and mine wastewater, using liquid membranes, and micromaterial and nano-material type absorbents.<\/p><p>Another area of research developed is the design and evaluation of colonic release systems of drugs and nutraceuticals, orally, based on hydrocolloids, in combination with other biopolymers, for the treatment and prevention of inflammatory bowel disease, which leads to define mechanisms of coacervation of proteins\/hydrocolloids as controlled release matrices and the formulation of micro and nanoencapsulated bioactives for their incorporation into these polymeric matrices at the colonic level and diversifies interdisciplinary in its research in food.<\/p><p>\u00a0<\/p><p><strong>Food Chemistry and Fats Area<\/strong><\/p><p>Its work is oriented towards three areas of research: food chemistry and fats, which investigates the nutrients and bioactive components present in food, especially the bioactive components of olive oils and their relationship with agronomic aspects, traceability geography, varietal differentiation, development of flavor, freshness and climate change.<\/p><p>Another area of research is the micro and nanoencapsulation of bioactive compounds for the formulation of functional and\/or healthy foods. Also, biorefinery processes of bioactive compounds and biopolymers derived from agribusiness and marine sources are developed, which includes extraction, characterization and application processes in food and biotechnology.<\/p><p>\u00a0<\/p><p><strong>Applied Microbiology Area<\/strong><\/p><p>They develop their work in food microbiology, food hygiene and safety, industrial fermentation engineering, as well as in the area of \u200b\u200bindustrial hygiene and sanitation. In research, new minimal processing technologies are being explored (UV-C light for liquid and solid systems, emulsified natural antimicrobials, ultrasound, high hydrostatic pressure, cold plasma, etc.) to achieve microbiological stability of food and at the same time preserve the bioactive components of products of plant and animal origin (such as fruits, vegetables, juices, dairy products, fish). The microbial response is quantified and analyzed using predictive microbiology to ensure food safety.<\/p><p>\u00a0<\/p><p><strong>Management and Administration Area<\/strong><br \/>Basically oriented to undergraduate teaching where the bases are provided to develop skills in accounting, finance, management, project evaluation, among other topics, as well as in the development of Food Engineers Thesis.<\/p><p><strong>\u00a0<\/strong><\/p><p><strong>Director<\/strong><br \/><a href=\"https:\/\/uchile.cl\/portafolio-academico\/academico\/12748-Mar%C3%ADa-Ang%C3%A9lica-Luisa-Larra%C3%ADn-Barth\" target=\"_blank\" rel=\"noopener\">Mar\u00eda Ang\u00e9lica Larra\u00edn Barth<\/a><br \/><strong>E-mail:<\/strong>\u00a0<a href=\"mailto:labugoch@uchile.cl?subject=labugoch%40uchile.cl\">mlarrain@uchile.cl<\/a><br \/><strong>Phone:<\/strong> +56 2 29781636<\/p><p><strong>Subdirector<\/strong><br \/><a href=\"https:\/\/uchile.cl\/portafolio-academico\/portafolio-academico\/academico\/57671-Roberto-Alejandro-Lemus-Mondaca\" target=\"_blank\" rel=\"noopener\">Roberto Lemus-Mondaca<\/a><br \/><strong>E-mail:<\/strong>\u00a0rlemus@uchile.cl<br \/><strong>Phone:<\/strong> +56 2 2981662<\/p><p><strong>Secretary<\/strong><br \/>Juanita Arias S\u00e1ez<br \/><strong>E-mail:<\/strong>\u00a0<a href=\"mailto:depto.alimentos@ciq.uchile.cl?subject=depto.alimentos%40ciq.uchile.cl\">depto.alimentos@ciq.uchile.cl<\/a><br \/><strong>Phone:<\/strong> +56 2 29781647<\/p><p>\u00a0<\/p><\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"2\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2642\" aria-expanded=\"false\">Board<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2642\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"2\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2642\" tabindex=\"0\" hidden=\"hidden\"><div class=\"content__description\"><p><strong>Director<\/strong><br \/><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=mlarrain\">Mar\u00eda Ang\u00e9lica Larra\u00edn Barth<\/a><br \/><strong>E-mail: <\/strong><a href=\"mailto:mlarrain@uchile.cl?subject=mlarrain%40uchile.cl\">mlarrain@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29781636<\/p><p><strong>Assistant Director<\/strong><br \/><a href=\"https:\/\/uchile.cl\/portafolio-academico\/academico\/57671-Roberto-Alejandro-Lemus-Mondaca\">Roberto Lemus Mondaca<\/a><br \/><strong>E-mail:<\/strong>\u00a0rlemus<a href=\"mailto:abunge@uchile.cl?subject=abunge%40uchile.cl\">@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 2981662<\/p><h5><strong>Advisors<\/strong><\/h5><p><a href=\"https:\/\/uchile.cl\/portafolio-academico\/portafolio-academico\/academico\/24067-Carlos-Alfonso-Basualto-Flores\">Carlos Basualto Flores<\/a><br \/><strong>E-mail:<\/strong>\u00a0<a href=\"mailto:cbasualt@uchile.cl?subject=cbasualt%40uchile.cl\">cbasualt@uchile.cl<\/a><br \/><strong>Telephone: <\/strong>+56c2 29781609<\/p><p><a href=\"https:\/\/uchile.cl\/portafolio-academico\/academico\/57671-Roberto-Alejandro-Lemus-Mondaca\">Roberto Lemus Mondaca<\/a><br \/><strong>E-mail:<\/strong>\u00a0rlemus<a href=\"mailto:abunge@uchile.cl?subject=abunge%40uchile.cl\">@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 2981662<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=nromero\">Nalda Romero Palacios<\/a><br \/><strong>E-mail:<\/strong>\u00a0<a href=\"mailto:nromero@uchile.cl?subject=nromero%40uchile.cl\">nromero@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29781665<\/p><p><strong>Secretary<\/strong><br \/>Ms. Juanita Arias Saez<br \/><strong>E-mail:<\/strong>\u00a0depto.alimentos@ciq.uchile.cl<br \/><strong>Telephone<\/strong> +56 2 29781647<\/p><\/div><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=labugoch\">Prof. Lilian Abugoch James<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:labugoch@uchile.cl?subject=labugoch%40uchile.cl\">labugoch@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29781635<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=nromero\">Prof. Nalda Romero Palacios<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:nromero@uchile.cl?subject=nromero%40uchile.cl\">nromero@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29781665<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=cbasualt\">Prof. Carlos Basualto Flores<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:cbasualt@uchile.cl?subject=cbasualt%40uchile.cl\">cbasualt@uchile.cl<\/a><br \/><strong>Telephone:\u00a0<\/strong>+56 2 29781609<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=arodrigm\">Prof. Alicia Rodr\u00edguez Melis<\/a><br \/><strong>Email:\u00a0<\/strong><a href=\"mailto:arodrigm@uchile.cl?subject=arodrigm%40uchile.cl\">arodrigm@uchile.cl<\/a><br \/><strong>Telephone:\u00a0<\/strong>+56 2 29781661<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=ccastro\">Prof. Carlos Castro Sandoval<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:ccastro@uchile.cl?subject=ccastro%40uchile.cl\">ccastro@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29782184<\/p><p>Prof. Cielo Char<br \/><strong>Email:\u00a0<\/strong><a href=\"mailto:cchar@ciq.uchile.cl?subject=cchar%40ciq.uchile.cl\">cchar@ciq.uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 2978162<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=ctapia\">Prof. Cristi\u00e1n Tapia Villanueva<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:ctapia@uchile.cl?subject=ctapia%40uchile.cl\">ctapia@uchile.cl<\/a><br \/><strong>Telephone:\u00a0<\/strong>+56 2 29781640<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=dburgos\">Prof. Daniel Burgos Bravo<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:dburgos@uchile.cl?subject=dburgos%40uchile.cl\">dburgos@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29771900<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=fvalenzu\">Prof. Fernando Valenzuela Lozano<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:fvalenzu@uchile.cl?subject=fvalenzu%40uchile.cl\">fvalenzu@uchile.cl<\/a><br \/><strong>Telephone:\u00a0<\/strong>+56 2 29781660<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=jaortiz\">Prof. Jaime Ortiz Viedma<\/a><br \/><strong>Email:\u00a0<\/strong><a href=\"mailto:jaortiz@uchile.cl?subject=jaortiz%40uchile.cl\">jaortiz@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29781663<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=joromero\">Prof. Jos\u00e9 Romero Reyes<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:joromero@uchile.cl?subject=joromero%40uchile.cl\">joromero@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29781641<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=lpuente\">Prof. Luis Puente D\u00edaz<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:lpuente@ciq.uchile.cl?subject=lpuente%40ciq.uchile.cl\">lpuente@ciq.uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29781680<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=mlarrain\">Prof. Mar\u00eda Ang\u00e9lica Larra\u00edn Barth<\/a><br \/><strong>Email:\u00a0<\/strong><a href=\"mailto:mlarrain@uchile.cl?subject=mlarrain%40uchile.cl\">mlarrain@uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29781636<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=memarin\">Prof. Mar\u00eda Elisa Mar\u00edn S\u00e1nchez<\/a><br \/><strong>Email:<\/strong>\u00a0<a href=\"mailto:memarin@uchile.cl?subject=v\">memarin@uchile.cl<\/a><br \/><strong>Telephone:\u00a0<\/strong>+56 2 93589012<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=proberts\">Prof. Paz Robert Canales<\/a><br \/><strong>Email:\u00a0<\/strong><a href=\"mailto:proberts@uchile.cl?subject=proberts%40uchile.cl\">proberts@uchile.cl<\/a><br \/><strong>Telephone<\/strong>:\u00a0+56 2 29781666<\/p><p><a href=\"https:\/\/www.uchile.cl\/portafolio-academico\/perfilAcademico.jsf?username=rlemus\">Prof. Roberto Lemus Mondaca<\/a><br \/><strong>Email:\u00a0<\/strong><a href=\"mailto:roberto.lemus@ciq.uchile.cl?subject=roberto.lemus%40ciq.uchile.cl\">roberto.lemus@ciq.uchile.cl<\/a><br \/><strong>Telephone:<\/strong>\u00a0+56 2 29781662<\/p><\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"3\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2643\" aria-expanded=\"false\">Research<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2643\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"3\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2643\" tabindex=\"0\" hidden=\"hidden\"><h1><strong>Areas of research<\/strong><\/h1><ul><li>Hydrometallurgy<br \/>\u200bProf. Fernando Valenzuela (Head) and Prof. Carlos Basualto<\/li><li><a href=\"https:\/\/quimica.uchile.cl\/dam\/jcr:a47ec436-40b2-4ecf-890f-71ea80732011\/Cs_Alimentos02_Micro-y-Nano-encapsulaci%C3%B3n-de-compuestos-bioactivos-como-herramienta-para-la-aplicaci%C3%B3n-en-alimentos-y-en-formulaci%C3%B3n-de-preparados-de-liberaci%C3%B3n-controlada.pdf\">Micro and Nanoencapsulation of bioactive compounds as a tool to apply to foods and to controlled release preparation formulations<\/a><br \/>\u200bProf. Paz Robert (Head)<\/li><li><a href=\"https:\/\/quimica.uchile.cl\/dam\/jcr:be12631b-eb26-4b98-9bdd-7fa9536ccfea\/Cs_Alimentos03_Qu%C3%ADmica-de-Alimentos-y-Materias-Grasas-Prof.-Nalda-Romero.pdf\">Chemistry of Foods and Fats<\/a><br \/>\u200bProf. Nalda Romero (Head), Prof. Jaime Ortiz and Prof. Paz Robert<\/li><li><a href=\"https:\/\/quimica.uchile.cl\/dam\/jcr:dff618a5-2961-41b8-b695-6d6614035ddc\/Cs_Alimentos04_Tecnologia-de-obtencion-de-triacilglic%C3%A9ridos.pdf\">Technology for obtaining omega-3 triglycerides with EPA and DHA by optimizing enzymatic transesterification processes in supercritical carbon dioxide (SCCO2) from n3 LC-PUFA marine fish oil concentrates. Effects of physical and chemical properties, quality, and stability in food systems<\/a><br \/>Alicia Rodr\u00edguez (Head) and Prof. Nalda Romero<\/li><li><a href=\"https:\/\/quimica.uchile.cl\/dam\/jcr:3701002b-3542-4120-84ed-964aca186bd8\/Cs_Alimentos05_Desarrollo-de-procesos-de-Biorefineria-de-compuestos-bioactivos-derivados-de-la-agroindustria-y-fuentes-marinas-incluyendo-su-caracterizaci%C3%B3n-f%C3%ADsicoqu%C3%ADmica-funcional-y-nutricional.pdf\">Development of Biorefinery processes for bioactive compounds derived from the agriculture industry and marine sources, including their physicochemical, functional, and nutritional pro<\/a>files<br \/>Jaime Ortiz (Head), Prof. Nalda Romero, Prof. Luis Puente.<\/li><li><a href=\"https:\/\/quimica.uchile.cl\/dam\/jcr:d88559f3-e209-49a2-a8c7-ca281d2e4825\/Cs_Alimentos06_FORMULARIO-LINEA-DE-INVESTIGACION-EMERGENTE-Tapia-Abugoch29-12-CON-NUEVO-NOMBRE.pdf\">Controlled release Biopolymeric matrices in pharmaceutical and food systems laden with nano and microencapsulated bioactives<\/a><br \/>Cristi\u00e1n Tapia (Head), Prof. Lilian Abugoch and Prof. Merdhad Yazdani-Pedram.<\/li><li><a href=\"https:\/\/quimica.uchile.cl\/dam\/jcr:5bd143ea-d2a3-42c9-848a-ab7e3d5b0398\/Cs_Alimentos07_LINEA-DE-INVESTIGACION-EMERGENTE-MALarra%C3%ADn-2015-06-23-1.pdf\">Food quality and safety \u2013 Traceability<\/a><br \/>Mar\u00eda Ang\u00e9lica Larra\u00edn (Head).<\/li><\/ul><h1><strong>\u00a0<\/strong><\/h1><\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"4\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2644\" aria-expanded=\"false\">Laboratories<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2644\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"4\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2644\" tabindex=\"0\" hidden=\"hidden\"><p><strong>Biomaterials, Bioactives, Controlled Release Matrices Laboratory<\/strong><br \/>Location:\u00a01<sup>st<\/sup> and 2<sup>nd<\/sup> floor.<\/p><p>Coacervation of proteins\/hydrocolloids as controlled release matrices. Formulation of micro and nanoencapsulated bioactives for incorporation into these polymeric matrices at the colonic level and into edible coatings applied to food.<\/p><p><strong>Food Quality and Safety Laboratory<\/strong><br \/>Location:\u00a02<sup>nd<\/sup> floor.<\/p><p>Focused on food traceability and authenticity, species identification and determining geographic origin, especially regarding seafood, by using DNA tests with molecular markers.<\/p><p><strong>Food Quality Laboratory<\/strong><br \/>Location:\u00a02<sup>nd<\/sup> floor.<\/p><p>Focused on food traceability and authenticity, species identification and determining geographic origin, especially regarding seafood, by using DNA tests with molecular markers.<\/p><p><strong>Sensory Evaluation Laboratory<\/strong><br \/>Location:\u00a02<sup>nd<\/sup> floor.<\/p><p>Sensory analysis of food, food formulation.<\/p><p><strong>Food Processing Engineering and Technology Laboratory<\/strong><br \/>Location:\u00a01<sup>st<\/sup> and 2<sup>nd<\/sup> floor.<\/p><ol><li>Application of new drying technologies for developing food products and ingredients, 9. Technology for obtaining omega-3 triglycerides with EPA and DHA by optimizing enzymatic transesterification processes in supercritical carbon dioxide from n-3 LC-PUFA marine fish oil concentrates. Effects of physical and chemical properties, quality, and stability on food systems. Thermal process engineering and emerging technologies in food: Functional properties and mathematical modeling.<\/li><\/ol><p><strong>Laboratory of Microbiology Applied to Food<\/strong><br \/>Location:\u00a02<sup>nd<\/sup> floor.<\/p><p>Food microbiology, hygiene and safety, industrial fermentation engineering, and industrial hygiene and health.<\/p><p><strong>Microencapsulation Laboratory<\/strong><br \/>Location:\u00a01<sup>st<\/sup> floor.<\/p><p>Micro and nanoencapsulation of bioactive compounds for formulating functional and\/or healthy foods.<\/p><p><strong>Unit Operations Laboratory<\/strong><br \/>Location:\u00a01<sup>st<\/sup> and 2<sup>nd<\/sup> floor.<\/p><p>Conventional hydrometallurgy, recovering economically valuable metals from minerals, flotation concentrates, mine water, ripios, slag, tailings, liquid membranes, and micro and nanomaterials. Design and evaluation of colonic release systems of oral pharmaceuticals and nutraceuticals based on hydrocolloids combined with other biopolymers, for treating and preventing intestinal inflammation disease. This will define protein\/hydrocolloid coacervation mechanisms like controlled release matrices and formulating micro and nanoencapsulated bioactives to incorporate in polymeric matrices at the colonic level and will interdisciplinarily diversify food research.<\/p><p><strong>Food, Fat and Oil Chemistry Laboratory<\/strong><br \/>Location:\u00a02<sup>nd<\/sup> floor<\/p><p>Nutrients and bioactive compounds present in food, such as olive oils. Biorefinery processes of bioactive and biopolymeric compounds derived from the agriculture industry and marine sources, including extraction processes, characterization and application to food and biotechnology.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"5\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2645\" aria-expanded=\"false\">Curriculum<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2645\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"5\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2645\" tabindex=\"0\" hidden=\"hidden\"><p>All courses are taught in Spanish.<\/p><table border=\"\" width=\"\" cellspacing=\"0\" cellpadding=\"0\"><tbody><tr><td>\u00a0<\/td><td><p><strong>C\u00f3digo<\/strong><\/p><\/td><td><p><strong>Asignatura<\/strong><\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>FCQF666<\/p><\/td><td><p>Introducci\u00f3n a la Gesti\u00f3n Empresarial<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5101<\/p><\/td><td><p>Evaluaci\u00f3n Sensorial<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5102<\/p><\/td><td><p>Ingenier\u00eda de Procesos de Conservaci\u00f3n de Alimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5103<\/p><\/td><td><p>Ingenier\u00eda de Procesos en Grasas y Aceites<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5201<\/p><\/td><td><p>Ingenier\u00eda de Procesos en L\u00e1cteos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5202<\/p><\/td><td><p>Ingenier\u00eda de Procesos de Productos del Mar<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5104<\/p><\/td><td><p>Ingenier\u00eda de Procesos en Cereales<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5105<\/p><\/td><td><p>Ingenier\u00eda de Procesos en Productos C\u00e1rnicos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5106<\/p><\/td><td><p>Evaluaci\u00f3n de Proyectos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5107<\/p><\/td><td><p>Dise\u00f1o de Experimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA1106<\/p><\/td><td><p>Introducci\u00f3n a la Ingenier\u00eda en Alimentos I<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA1206<\/p><\/td><td><p>Introducci\u00f3n a la Ingenier\u00eda en Alimentos II<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA2107<\/p><\/td><td><p>Comunicaci\u00f3n Oral y Escrita<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA3102<\/p><\/td><td><p>Materias Primas Vegetales y Animales<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA3105<\/p><\/td><td><p>Comunicaci\u00f3n en Ciencia y Tecnolog\u00eda de los Alimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA3107<\/p><\/td><td><p>M\u00f3dulo Gesti\u00f3n I (Gesti\u00f3n Administrativa y Gesti\u00f3n Econ\u00f3mica)<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA3202<\/p><\/td><td><p>Qu\u00edmica y An\u00e1lisis de los Alimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA3203<\/p><\/td><td><p>Operaciones Unitarias I (IA)<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA3204<\/p><\/td><td><p>Propiedades F\u00edsicas de los Alimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA3205<\/p><\/td><td><p>M\u00f3dulo Gesti\u00f3n II (Gesti\u00f3n Contable y Costos, Gesti\u00f3n Comercial)<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA3206<\/p><\/td><td><p>Pr\u00e1ctica I\/ Unidad de Investigaci\u00f3n<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CIBQ4101<\/p><\/td><td><p>Bioqu\u00edmica de los Alimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4102<\/p><\/td><td><p>Nutrici\u00f3n<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4103<\/p><\/td><td><p>Operaciones Unitarias II (IA)<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4104<\/p><\/td><td><p>Envases y Embalajes<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4105<\/p><\/td><td><p>Gesti\u00f3n Financiera<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4106<\/p><\/td><td><p>Legislaci\u00f3n Alimentaria<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4107<\/p><\/td><td><p>Seguridad Industrial (IA)<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4201<\/p><\/td><td><p>Microbiolog\u00eda e Inocuidad de los Alimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4202<\/p><\/td><td><p>Higiene y Sanidad Industrial<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4203<\/p><\/td><td><p>Procesos de Conservaci\u00f3n por Bajas Temperaturas<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4204<\/p><\/td><td><p>Procesos de Conservaci\u00f3n por Altas Temperaturas<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4205<\/p><\/td><td><p>Dise\u00f1o de Plantas<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4206<\/p><\/td><td><p>Pr\u00e1ctica II<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA3212<\/p><\/td><td><p>Operaciones Unitarias I (QC)<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4111<\/p><\/td><td><p>Operaciones Unitarias II (QC)<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4117<\/p><\/td><td><p>Operaciones Unitarias para Q&amp;F<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CICA4212<\/p><\/td><td><p>Nutrici\u00f3n Cl\u00ednica<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5111<\/p><\/td><td><p>Bromatolog\u00eda<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>FCQF797<\/p><\/td><td><p>Huella de Carbono y otros Indicadores<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>FCQF798<\/p><\/td><td><p>Materias Primas Vegetales Chilenas<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CE000115<\/p><\/td><td><p>Seguridad Industrial<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CE000203<\/p><\/td><td><p>Econom\u00eda circular en producci\u00f3n de alimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CEFE00003<\/p><\/td><td><p>Qu\u00edmica minero-metal\u00fargica<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CEFE00004<\/p><\/td><td><p>Contaminaci\u00f3n y tratamiento de aguas residuales industriales<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5203<\/p><\/td><td><p>Ingenier\u00eda de procesos en fermentaciones<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CPCA5204<\/p><\/td><td><p>Gesti\u00f3n de la calidad<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>FCQF247<\/p><\/td><td><p>T\u00f3picos de Qu\u00edmica de Alimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>FCQF405<\/p><\/td><td><p>Producci\u00f3n y Comercializaci\u00f3n de Alimentos Org\u00e1nicos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>FCQF611<\/p><\/td><td><p>Tecnolog\u00edas emergentes para el procesamiento de alimentos<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>FCQF561<\/p><\/td><td><p>Microencapsulaci\u00f3n<\/p><\/td><\/tr><tr><td>\u00a0<\/td><td><p>CE000115<\/p><\/td><td><p>Seguridad Industrial (Todas las carreras)<\/p><\/td><\/tr><\/tbody><\/table><\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>DEPARTMENTS Food Science and Chemical Technology About us Board Research Laboratories Curriculum About us The mission of the Department of Food Science and Chemical Technology is the development of higher education at the undergraduate and postgraduate level, in the disciplines of Science, Technology, Engineering, Food Safety and Chemical Technology, to train professionals and postgraduates of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Department of Food Science and Chemical Technology - Faculty 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