Graduados

Titulo de tesis
Development of a prototype equipment of vacuum-microwave dryer applied in a model food system

Línea de investigación
Food electrochemical properties, emerging technologies

Profesor Guía
Dr. Mario Pérez Won

Titulo de tesis
EFFECTS OF BLOCK FREEZE CONCENTRATION AND IONIC ENCAPSULATION PROCESSES IN THE BIOACTIVE PROPERTIES IN BERRY JUICES

Línea de investigación
Emerging technologies, bioactive compounds

Profesor Guía
Dr. Guillermo Petzold Maldonado

Titulo de tesis
In vitro bioaccesibility study of polyphenols and carotenoids content of an enriched apple snack by Vacuum Impregnation and omhic heating

Línea de investigación
Emerging technologies, Bioactive compounds, Physicochemical and sensory analysis of wines

Profesor Guía
Dr. Jorge Moreno Cuevas

Titulo de tesis
Evaluation of pulsed electric field (PEF) on enzymatic hydrolysis and maillard reaction to obtain functional peptides with potential use as food additives

Línea de investigación
Food proteins, emerging technologies

Profesor Guía
Dra. Gipsy Tabilo Munizaga

Titulo de tesis
Obtaining bioactive compounds from biowaste blends of native Chilean berries by means of serial Extraction with Supercritical Fluid and Pressurized Liquid

Línea de investigación
Bioactive compounds, extraction with supercritical fluid and Pressurized Liquid

Profesor Guía
Dr. José Miguel Bastías Montes

Titulo de tesis
STUDY OF THE USE OF ELECTRIC FIELDS AS PRETREATMENT FOR FREEZE-DRYING BLUEBERRY

Línea de investigación
Non-thermal technologies, Electrotechnologies (PEF, HVED, EHD), freeze-drying, bioactive compounds, computational simulation, single-cell proteins

Profesor Guía
Dr. Andrés Segura Ponce

Titulo de tesis
Effect of high-pressure homogenization (HHP), pulsed electric field (PEF), and subsequent cryoconcentration of aqueous extracts of maqui (Aristotelia chilensis (Mol.) Stuntz) and calafate (Berberis microphylla) on the content of bioactive compounds, microbiological quality, and bioaccessibility.

Línea de investigación
Cryoconcentration, Bioactive compounds

Profesor Guía
Dr. José Miguel Bastías Montes

Titulo de tesis
Isothermal and non-isothermal drying study of plant-based food material. Drying experiments using 2D polydimethylsiloxane (PDMS) micromodels and apple samples (Granny Smith)

Línea de investigación
Non-thermal food technologies, Multiscale food drying, Vacuum and atmospheric freeze-drying, Vacuum-assisted food freezing, Cold plasma in activated media

Profesor Guía
Dr. Andrés Segura Ponce

Titulo de tesis
Stability of liposomes loaded with green tea extracts subjected to pulsed electric field (PEF) process conditions

Línea de investigación
Emerging Technologies, Functional Foods, Nanotechnology, and Sustainable Production

Profesor Guía
Dr. Mario Pérez Won