Gastronomic Engineering Unit

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About Us

The Gastronomic Engineering laboratory is located in the Department of Chemical and Bioprocess Engineering, School of Engineering of the Pontificia Universidad Católica de Chile. Gastronomic engineering takes place in a unique space of co-creation where chefs and food engineers engage in the conception of tasty and healthy food structures.

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Our Laboratories

Food Materials Laboratory

This laboratory is equipped with instruments to evaluate the mechanical, rheological, thermal and optical properties of foods.

Food Microstructure Laboratory

Houses instrumentation to characterize the structural properties of foods from the size of...

Experimental Kitchen

A modern 60 m2 experimental kitchen headed by a research chefs is fully equipped to undertake...

Team

Jose-Miguel-Aguilera

José Miguel Aguilera

José Miguel Aguilera is a professor in the College of Engineering at the Pontificia Universidad Católica de Chile. A chemical engineer he received a master of science from MIT, a doctorate from Cornell University, both with specialization in food technology, and an MBA from Texas A&M University.

Maike_Siegel

Maike Siegel

Research Chef, coordinator of the Experimental Kitchen. Studied culinary arts in Chile and a Master Degree in the Basque Culinary Center, San Sebastian, Spain. Working experience in Asia, Europe and Chile.

Mariel_Farfán

Mariel Farfán

Food Engineer from the Universidad de Chile, Master and Doctor of Engineering Sciences from the Pontificia Universidad Católica de Chile. Development and characterization of very low-fat double emulsions matrices.

Anaïs_Lavoisier

Anaïs Lavoisier

Master's degree in Biotecnology, Food Industry and Nutrition (Université de Lorraine, Universitat Politècnica de València, London South Bank University). She is currently a PhD student in Engineering Sciences studying protein microstructures to control gelatinization in starchy foods with tailored postprandial glycemic responses.

Soledad_Cabrera

Soledad Cabrera

Professional degree in Biotechnology from Universidad de Chile, Chile. She is a PhD student in Engineering Sciences at the Pontificia Universidad Católica de Chile (PUC). Study of the culinary potential and food quality attributes of Chilean seaweeds.

Ross_Mery_Cuadros

Ross Mery Cuadros

Chemical Engineer at the School of Chemical Engineering, Universidad Nacional de San Agustín de Arequipa in Perú , Master and Doctor in Engineering Sciences of the Pontificia Universidad Católica de Chile. Porous matrices (scaffolds) for tissue regeneration, encapsulation of bioactive components and controlled reléase.

Alicia_Leon

Alicia Leon

Agroindustrial Engineer at the School of Agroindustries, Universidad Nacional del Altiplano in Puno, Peru. She is a PhD student in Engineering Sciences at the Pontificia Universidad Católica de Chile. Her research focuses on the design of new food matrices for the elderly.

Victoria_Molina

Victoria Molina

Chemical Engineer from the Universidad Nacional de Colombia at Manizales. Currently she is a MSc student in Engineering Sciences at the Pontificia Universidad Católica de Chile. Her thesis topic is the study of the texture of pasta cooked by a vacuum steam processing.

Candelaria_Briceño

Candelaria Briceño

Undergraduate student in Biochemistry, Universidad Católica. In vitro digestión of strach-protein matrices.

Research

Current Research Past Research Contracts

Publications

Microstructural_Principles

Microstructural Principles of Food Processing and Engineering

Aguilera, J.M. & D.W. Stanley. 1999. Microstructural Principles of Food Processing and Engineering. 2nd ed. Aspen Publishers Inc., Gaithersburg, MD.

Food_Material_Science

Food Materials Science: principles and practice

Aguilera, J.M. & P.J. Lillford (Eds.) 2008. Food Materials Science: principles and practice. Springer Publishers, NY.

Edible_Structures

Edible Structures: the basic science of what we eat

Aguilera, J.M. 2013. Edible Structures: the basic science of what we eat. CRC Press, Boca Raton.

Ingenieria_Gastronomica

Ingeniería Gastronómica

Aguilera, J.M. 2011. Ingeniería Gastronómica. Ediciones UC, Santiago, Chile.

Contact Us

Department of Chemical Engineering, P. Universidad Católica de Chile
Vicuña Mackenna 4860, Macul, Santiago, CHILE

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